Besan Chilla with Paneer and Tomato Salsa
Lunch • India
How to Make Besan Chilla with Paneer and Tomato Salsa (Traditional & Healthy Version)
Besan Chilla with Paneer and Tomato Salsa is a popular North Indian lunch recipe that brings together the wholesome goodness of gram flour (besan) and protein-rich paneer, complemented by a tangy, fresh tomato salsa. Traditionally, besan chilla is a staple in Punjabi households, often enjoyed during festivals like Lohri or as a quick, nutritious meal for busy families. The addition of paneer elevates its protein content, while the tomato salsa adds a refreshing twist, balancing the earthy flavors of chilla with zesty freshness. This dish is known for its crisp texture and aromatic profile, thanks to spices like ajwain and green chillies. It is a favorite among vegetarians, offering a satisfying meal without compromising on taste or nutrition. With roots in North India, besan chilla is celebrated for its adaptability, making it a go-to for lunchboxes, post-yoga meals, or festival feasts. The combination of besan, paneer, and salsa is not only delicious but also tailored for health-conscious eaters, making it ideal for calorie tracking and balanced diets. Besan Chilla with Paneer and Tomato Salsa is perfect for those seeking a light yet filling meal, especially during Indian summers or festive gatherings. Its easy preparation and nutritious ingredients make it a great choice for families, fitness enthusiasts, and anyone looking for an authentic Indian lunch that supports wellness and taste.
Ingredients(for 1 chilla (approx. 150g) with generous paneer filling and tomato salsa)
- 1 cup Besan (Gram Flour) (Traditional North Indian staple)
- 100 grams Paneer (Fresh homemade or store-bought)
- 2 medium Tomato (For salsa)
- 1 small Onion (Finely chopped)
- 1-2 Green Chillies (Hari mirch, finely chopped)
- 2 tbsp Coriander Leaves (Hara dhania, chopped)
- 1/2 tsp Ajwain (Carom Seeds) (Optional for digestion) - optional
- 1/4 tsp Turmeric Powder (Haldi)
- 1/4 tsp Red Chilli Powder (Lal mirch)
- To taste Salt (Namak)
- 1 tbsp Oil (Preferably mustard oil or refined)
- 1 tsp Lemon Juice (For salsa)
Instructions
- 1
In a mixing bowl, combine besan, turmeric, red chilli powder, ajwain, and salt. Add water gradually to make a smooth, flowing batter. Whisk well to avoid lumps.
5 minutes
Ensure batter is lump-free for crisp chillas.
- 2
Heat a tawa (griddle) on medium flame. Grease lightly with oil. Pour a ladleful of batter, spread gently into a round, thin chilla.
3 minutes
Spread batter swiftly for even thickness.
- 3
Cook chilla on one side for 2-3 minutes, drizzle a few drops of oil around edges. Flip and cook other side till golden and crisp.
4 minutes
Press gently with spatula for even cooking.
- 4
For paneer filling: Grate paneer and mix with finely chopped coriander leaves, a pinch of salt, and green chillies. Set aside.
2 minutes
Use soft paneer for creamy texture.
Why This Dish is Healthy
This Besan Chilla with Paneer and Tomato Salsa is a balanced vegetarian meal, ideal for calorie-conscious individuals. It combines plant-based protein from besan and paneer, dietary fiber from vegetables, and healthy fats from minimal oil. The inclusion of fresh salsa boosts vitamin and mineral intake, making it a wholesome, filling, and low-calorie lunch option for fitness enthusiasts and families alike.
Besan is rich in protein, fiber, and essential minerals like iron and magnesium, supporting muscle growth and digestion. Paneer adds high-quality protein and calcium, vital for bone health. Tomato salsa offers antioxidants, vitamin C, and hydration. The recipe is low in saturated fat and provides balanced macros, making it suitable for weight management, diabetes control, and heart health. Using minimal oil and loads of fresh vegetables enhances its nutritional profile.
Pro Tips
- 💡Tip 1: Whisk besan batter well for fluffier chillas.
- 💡Tip 2: Use freshly made paneer for best taste and nutrition.
- 💡Tip 3: Prepare salsa just before serving for optimal freshness and crunch.
Storage & Serving
Store cooked chillas in an airtight container in the refrigerator for up to 24 hours. Salsa can be refrigerated for 1 day. Reheat chillas on tawa before serving; avoid microwaving to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 260.0 kcal |
