Paneer Stuffed Besan Chilla

Made from gram flour, Paneer stuffed Besan Chilla is usually eaten in combination with curd; it is an instant, nutritious, low calorie, protein rich recipe ideal for breakfast and snack time. Chilla can be a part of weight loss diet since it is low in calories and is also a good vegetarian protein source. You can throw some seasonal vegetables like carrots, spinach and beetroot for added nutrition. It is an easy to make healthy dish with a very few ingredients. It can be served as a light dinner dish also.

Ingredients:

For stuffing:

Grated Paneer – 250 Gms

Deseeded and finely chopped Tomato – 2 tbsp

Finely chopped Capsicum – 2

Grated Carrot – 4 tbsp

Green Chillies – 2 (finely chopped)

Medium Sized Onion – 1 (finely chopped)

Finely chopped Coriander leaves – 3 tbsp

Chilli Flakes – ¼ tsp

Black Pepper Powder – ¼ tsp

Salt – to suit one’s taste

Chaat Masala – ½ tsp

Garlic Granules – ½ tsp (optional)

For Besan Chilli batter:

Gram Flour – (Besan) – 2 cups

Salt to suit taste

Asafoetida – 1 pinch

Red Chilli Powder – ¼ tsp

Curd (Yogurt) – 3 tbsp

Finely chopped Cilantro – one fistful

Water – as required 

Method:

Take all the ingredients shown under the “for stuffing column” in a mixing bowl. Mix them gently and they are blended well and evenly. Keep aside.

 Sift the Besan (it helps to make a smooth batter) and take it in another bowl. Add Salt, Asafoetida, Chilli Powder, Yogurt and Cilantro. Mix them well. Add water little by little and mix and make a lump free thin batter.

 There are two ways of making the Chilla. Let us see the first one which is a roadside Dhaba style chilla. 

 Heat a non – stick pan in medium flame. Drizzle some oil after it is heated. Pour a ladle of the batter in a circular motion and spread it into a circle. Allow to cook for a minute or two. Spread 3 to 4 tbsp of the Paneer Stuffing which we have kept aside. Press it gently with a spatula. Flip and cook the stuffing to get cooked. Do not allow the stuffing to get burnt. Flip again. Fold the chilla and transfer to a plate. If you want the chilla to be crispy, you can cook both the sides little more time after folding.    

 For the second type of Chilla, pour a ladle of the batter and spread into a circle. Drizzle some Oil on the top as well as the sides after a few seconds. Cook for a couple of minutes. Flip and cook the other side for another couple of minutes. Now, spread the Paneer stuffing on it, but only half the circle. Fold and cook for a minute. Transfer to a plate. If you like the Chilla to be crispy, cook both sides crispy after folding and then transfer to a plate.

Serve it hot with Coriander Chutney or Tamarind Chutney or both. The chilla will be tasty wi