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Besan Chilla With Paneer Filling, Easy Breakfast

Besan Chilla is a healthy Indian Vegetarian snack or breakfast idea. Besan chilla is gluten free and also very good for weigh loss as it has very less calories.

What is besan and what are its health benefits of besan?

Besan is also called gram flour which is made by grounded chickpea flour.

The glycemic index of besan is 10 which is very low and superb for diabetic people. Indian cuisine is filled with recipes that use besan as the main ingredient.

Is Besan chilla good for weight loss?

Besan Chilla is made from gram flour which very nutritious, low in calories and high in protein.

It’s gluten free and high in fibre too which makes it a great diet food too.

Overall the bottom line is it’s very healthy to eat.

Is besan chilla vegan or gluten free?

Yes besan chilla without any filling is in itself gluten free and vegan. However that changes if you add any filling. So choose a vegan filling and the overall chilla can be vegan.

Related recipes-

Directions to make Besan Chilla-

Besan Chilla With Paneer Filling
Prep Time
5 mins
Cook Time
15 mins
 

An easy Indian Breakfast Idea, besan chilla is made with simple ingredients and stuffed with paneer filling.

Course: Breakfast
Cuisine: Indian
Keyword: besan ka chila, besan ka chilla, breakfast, healthy breakfast, indian breakfast, stuffed chila recipe
Servings: 4 person
Author: Avin Kohli
Ingredients
For Chilla
  • 1 1/2 cup Beasan (Chickpea flour)
  • 3/4 cup water
  • 1 tsp salt or as per taste
  • 1/2 tsp red chilli powder or as per taste
  • 3/4 tsp amchur powder
  • 1/2 tsp jeera powder
  • 1/4 tsp garam masala
For paneer filling
  • 1 cup fresh paneer grated or finely chopped
  • Salt as per taste
  • Black pepper crushed as per taste
  • 1 tbsp oil plus extra to make chila
Instructions
  1. In a bow; add besan and all the spices. Now add water little at a time and make a free flowing batter. It should not be very thick neither very watery.

  2. In a pan heat oil and add fresh paneer. Once the paneer starts to dizzle add salt and pepper. Cook for another 2 mins. Keep it aside to cool.

  3. Now heat a tawa or a skillet. Smear oil and wipe it off like coating the tawa. Let the tawa cool. This tricks helps so that chilla does not stick.

  4. Now tawa should not be very hot before you put the batter.**see notes.

  5. Take a laddle full of batter. Spread it evenly on the tawa and spread little oil on the sides.

  6. Once you see the sides browning flip and cook on the other side. Like how you would cook a pancake.

  7. Now flip again and put 2-3 tbsp of filling and fold in half.

  8. Enjoy with a cup of tea or juice.

  9. Chilla's are served best with green coriander chutney.

Recipe Notes

Chilla is like a pancake they are best cooked at low to medium temperature. It helps them crisp on the sides and cook on the inside. You can also serve it without the filling. Just add whatever veggies you wan to add in the batter itself and follow the rest of the process to make chilla.

Best served with my favourite coriander chutney and it’s 5 variations and some chai.

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