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instant besan paneer chilla
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5 from 1 vote

Paneer Besan chilla recipe

Paneer besan chilla is a crispy crepe made with besan (chana dal flour) with paneer stuffed to make a filling, tasty and quick snack or dinner.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 chilla


  • ½ cup Besan Gram flour
  • 2 tablespoon Rice flour
  • ½ teaspoon Red chilli powder
  • teaspoon Turmeric
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Pepper powder
  • teaspoon Asafoetida / Hing
  • 1 pinch Cooking soda
  • Curry leaves few optional
  • Salt
  • Oil – As needed

Paneer stuffing - Ingredients

  • 1.5 cup Paneer cubes I used frozen
  • 1 Onion
  • 1 Tomato
  • 1 Green chilli
  • 3 tablespoon Coriander leaves chopped
  • ½ teaspoon Red chilli powder
  • ½ teaspoon Chaat masala


  • Soak paneer in hot water and keep it immersed until soft.
    1.5 cup Paneer cubes
  • Meanwhile chop the ingredients needed.
  • Drain water completely from paneer and crumble it.
  • Add chopped onion, tomato, green chilli and coriander leaves to it. Mix.
    1 Onion, 1 Tomato, 1 Green chilli, 3 tablespoon Coriander leaves

To make besan chilla

  • For chilla, in a mixing bowl, take besan, rice flour, red chilli powder, turmeric, cumin seeds, cooking soda, pepper powder, asafoetida, salt, curry leaves and mix well.
    ½ cup Besan, 2 tablespoon Rice flour, ½ teaspoon Red chilli powder, ⅛ teaspoon Turmeric, 1 teaspoon Cumin seeds, ½ teaspoon Pepper powder, ⅛ teaspoon Asafoetida / Hing, 1 pinch Cooking soda, Curry leaves few, Salt, ½ teaspoon Red chilli powder
  • Add water and make a thin batter.
  • Heat a tawa and grease with oil. Pour the batter first outer circle and then fill it to make a dosa.
    Oil – As needed
  • Let it cook in medium flame and then top it with paneer mixture.
  • Sprinkle with a generous pinch of red chilli and chaat masala powder.
    ½ teaspoon Red chilli powder, ½ teaspoon Chaat masala
  • Once crisp and golden, cover the paneer with the chilla and take out, serve immediately.


  • Always cook in medium flame for crispy golden chillas. Also be generous in adding oil. Otherwise it wont be crispy and golden. it will be too dry.
  • I measured paneer when it was frozen.
  • Recommend fresh paneer though I have used frozen in this recipe.
  • Paneer quantity can be varied as per how much you want it stuffed in the chilla.
  • I like curry leaves flavour, but it's not usually added... if you don’t want you can skip.