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Spinach Besan Chilla with Paneer
Lunch • India
How to Make Spinach Besan Chilla with Paneer (Traditional & Healthy Version)
Spinach Besan Chilla with Paneer is a wholesome, protein-rich North Indian lunch option that perfectly combines nutrition and flavor. Originating from the traditional chilla recipes of Punjab and Uttar Pradesh, this dish uses besan (gram flour) as the base, fresh palak (spinach) for greens, and homemade paneer for a delicious, soft filling. The chilla is cooked on a tawa, resulting in a savory, crisp pancake, while the paneer adds a creamy, satisfying texture. This dish has been a staple in many Indian households, especially during festivals like Holi and Navratri, thanks to its simplicity and health benefits. It's a great way to include leafy greens and plant-based protein in your diet. The spices and herbs used in the batter impart authentic North Indian flavors, making each bite aromatic and fulfilling. Whether you’re seeking a quick, nutritious lunch or a festive treat, Spinach Besan Chilla with Paneer is a go-to choice that keeps you energized and satisfied throughout the day.
Ingredients(for 2 medium chillas per person with paneer filling)
- 1 cup Besan (Gram Flour) (finely sifted)
- 1.5 cups Fresh Palak (Spinach) (finely chopped)
- 100 grams Paneer (crumbled, homemade or store-bought)
- 1 small Onion (finely chopped (pyaz))
- 1 Green Chilies (finely chopped (hari mirch)) - optional
- 2 tbsp Coriander Leaves (finely chopped (dhaniya))
- 1/4 tsp Red Chili Powder (lal mirch)
- 1/4 tsp Turmeric Powder (haldi)
- 1/2 tsp Cumin Seeds (jeera)
- to taste Salt (namak)
- 3/4 cup Water (adjust for batter consistency)
- 2 tsp Oil (preferably mustard oil or any neutral oil for tawa)
Instructions
- 1
In a large mixing bowl, add besan, turmeric, red chili powder, cumin seeds, and salt. Mix well. Gradually add water to form a smooth, lump-free batter.
5 minutes
Sift the besan before using for a smoother batter and lighter chillas.
- 2
Add finely chopped palak, onions, green chilies, and coriander leaves to the batter. Mix gently to combine all ingredients evenly.
3 minutes
Squeeze out excess moisture from spinach to avoid a watery batter.
- 3
Crumble the paneer and season lightly with a pinch of salt and pepper. Set aside for filling.
2 minutes
Use homemade paneer for a softer, creamier filling.
- 4
Heat a non-stick tawa on medium flame. Drizzle a few drops of oil and spread it with a sliced onion or paper towel.
2 minutes
Ensure the tawa is properly heated to prevent sticking.
Why This Dish is Healthy
This recipe is a healthy choice for lunch as it combines the goodness of leafy greens, high-fiber besan, and protein-rich paneer. It is filling yet light, aids in digestion, and keeps blood sugar stable thanks to its low glycemic index. Minimal oil is used, and the absence of refined flour supports weight management. Regular inclusion of such chillas can enhance overall nutrition without excess calories.
Spinach Besan Chilla with Paneer is rich in protein, dietary fiber, calcium, and essential vitamins like A, C, and K. Besan provides plant-based protein and complex carbs, while spinach is loaded with iron and antioxidants. Paneer adds healthy fats and a boost of protein, supporting muscle health and satiety. This dish is low in saturated fat, cholesterol-free, and gluten-free if prepared without contamination, making it suitable for most balanced diets.
Pro Tips
- 💡Tip 1: For extra crispiness, add a spoonful of rice flour (chawal ka atta) to the batter.
- 💡Tip 2: Use fresh, tender spinach leaves for the best color and flavor.
- 💡Tip 3: Serve with tangy green chutney or plain dahi to balance the spices.
Storage & Serving
Best consumed fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa for best texture. Paneer filling should not be kept unrefrigerated for long.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 265.0 kcal |
