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Stuffed Besan Chilla with Mixed Vegetables and Paneer
Lunch • India
How to Make Stuffed Besan Chilla with Mixed Vegetables and Paneer (Traditional & Healthy Version)
Stuffed Besan Chilla with Mixed Vegetables and Paneer is a wholesome, protein-rich North Indian dish that's perfect for lunch or a hearty breakfast. Chilla, also known as cheela, is a savory pancake made primarily from besan (gram flour), a staple ingredient in Indian kitchens due to its high protein and fiber content. This version is uniquely stuffed with a vibrant mix of seasonal vegetables and soft paneer (Indian cottage cheese), making it both filling and nourishing. Originating from the heartland of North India, besan chilla is often enjoyed in states like Punjab, Uttar Pradesh, and Rajasthan. It's a popular choice during festivals like Holi or when you want to serve something quick yet special to your family. The addition of a vegetable and paneer stuffing elevates the classic chilla, adding layers of texture, flavor, and nutrition. The combination of spices, fresh coriander (dhaniya), and the slight tang from green chilies makes it irresistibly delicious while supporting a balanced diet. Stuffed Besan Chilla is not only easy to prepare but also versatile, making it suitable for lunchboxes, light dinners, or festive brunches. Celebrate the flavors of Indian cuisine with this healthy, vegetarian recipe that brings together tradition and taste in every bite.
Ingredients(for 2 medium stuffed chillas per serving)
- 1 cup Besan (gram flour) (Sifted)
- 3/4 cup Water (Adjust for batter consistency)
- 1/4 cup Carrot (Grated)
- 1/4 cup Capsicum (shimla mirch) (Finely chopped)
- 1/2 cup Paneer (Crumble fresh paneer)
- 1/4 cup Cabbage (Finely shredded)
- 1 small Onion (Finely chopped)
- 1 Green chili (Finely chopped, adjust to taste) - optional
- 2 tbsp Fresh coriander (dhaniya) (Finely chopped)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chili powder - optional
- 1/2 tsp Cumin seeds (jeera)
- to taste Salt
- 2 tsp Oil (For greasing the tawa)
Instructions
- 1
In a large mixing bowl, add besan, turmeric powder, red chili powder, cumin seeds, and salt. Gradually add water to make a smooth, lump-free batter with a pouring consistency.
5 minutes
Whisk the batter well for fluffier chillas.
- 2
Prepare the stuffing by mixing together grated carrot, chopped capsicum, shredded cabbage, crumbled paneer, onion, green chili, and fresh coriander in a separate bowl. Add a pinch of salt and gently toss.
5 minutes
Squeeze out excess moisture from veggies to prevent sogginess.
- 3
Heat a non-stick tawa or iron griddle on medium flame. Lightly grease with a few drops of oil.
2 minutes
Ensure the tawa is hot before spreading the batter.
- 4
Pour a ladleful of besan batter onto the center of the tawa. Spread it evenly into a thin circle using the back of the ladle.
2 minutes
Keep the chilla slightly thick to hold the stuffing.
Why This Dish is Healthy
This dish is a healthy choice because it's high in protein and fiber, uses minimal oil, and incorporates a variety of fresh vegetables for micronutrient diversity. The combination of besan and paneer keeps you fuller for longer, reducing unnecessary snacking. It's a balanced meal that supports healthy blood sugar levels, aids weight loss, and meets the nutritional needs of vegetarians seeking wholesome Indian lunch options.
Stuffed Besan Chilla is a powerhouse of nutrition. Besan provides plant-based protein and dietary fiber, aiding in muscle repair and digestion. The medley of vegetables adds essential vitamins like A, C, and K, minerals such as potassium and folate, and antioxidants that boost immunity. Paneer contributes calcium and additional protein, supporting bone health. This dish is low in saturated fat, gluten-free if made without atta, and offers slow-digesting carbohydrates, making it ideal for sustained energy and weight management.
Pro Tips
- 💡Tip 1: Sift besan before making the batter for a smoother texture.
- 💡Tip 2: Do not make the batter too runny; a medium-thick consistency holds the stuffing better.
- 💡Tip 3: Use a well-seasoned iron tawa for crispy, authentic chillas.
Storage & Serving
Store leftover chillas in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa or in a microwave before serving. Avoid freezing as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
