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Besan Chilla with Spinach and Paneer
Lunch • India
How to Make Besan Chilla with Spinach and Paneer (Traditional & Healthy Version)
Besan Chilla with Spinach and Paneer is a beloved North Indian dish, cherished for its simplicity, vibrant flavors, and wholesome nutrition. Originating from the heartland of Punjab, besan chilla is essentially a savory pancake made from besan (gram flour), often enjoyed as a quick lunch or light meal. The addition of spinach (palak) and paneer (cottage cheese) elevates its health quotient, making it a protein-rich, fiber-packed treat. This dish is not just a staple in Punjabi households but also popular across North India, especially during festivals like Holi and Navratri, when light yet satisfying vegetarian fare is preferred. The earthiness of besan pairs beautifully with the subtle bitterness of spinach and the creamy richness of paneer, creating a balanced taste that's both comforting and deeply satisfying. Whether you're seeking a nourishing lunch or a festive Indian delicacy, Besan Chilla with Spinach and Paneer is a versatile recipe that brings together tradition, taste, and nutrition in every bite. Its crisp edges, soft center, and aromatic spice blend make it a family favorite, perfect for those looking for a quick, healthy, and authentic Indian meal. The recipe is easily adaptable for various dietary needs, making it a great choice for calorie-conscious individuals, children, and those seeking high-protein vegetarian options. Serve it hot off the tawa with green chutney or dahi for a truly authentic Indian experience.
Ingredients(for 2 medium chillas per serving)
- 1 cup Besan (Gram Flour) (chickpea flour)
- 1 cup Fresh Spinach (Palak) (finely chopped)
- 1/2 cup Paneer (crumbled)
- 1 small Onion (finely chopped, pyaz)
- 1 Green Chili (finely chopped, hari mirch) - optional
- 2 tbsp Fresh Coriander Leaves (finely chopped, dhania)
- 1/2 tsp Carom Seeds (ajwain)
- 1/4 tsp Red Chili Powder (lal mirch) - optional
- 1/4 tsp Turmeric Powder (haldi)
- to taste Salt (namak)
- 3/4 cup Water (adjust for batter consistency)
- 2 tsp Oil (for cooking, use mustard oil for authentic flavor)
Instructions
- 1
In a large mixing bowl, add besan, turmeric, red chili powder, ajwain, and salt. Mix well to combine the dry ingredients.
2 minutes
Sifting besan ensures a lump-free batter.
- 2
Slowly add water while whisking to form a smooth, lump-free batter. The consistency should be slightly thick yet pourable.
3 minutes
Add water gradually to avoid lumps.
- 3
Stir in chopped spinach, crumbled paneer, onion, green chili, and coriander leaves. Mix well so the vegetables and paneer are evenly distributed.
2 minutes
Squeeze out excess water from spinach before adding.
- 4
Heat a tawa or non-stick pan on medium flame. Lightly grease with a few drops of oil.
2 minutes
Wipe excess oil with a paper towel for less oil usage.
Why This Dish is Healthy
This chilla is high in protein and fiber, which promote satiety and support muscle health, making it an ideal component of a balanced Indian diet. The inclusion of spinach increases the antioxidant and micronutrient profile, while paneer adds a healthy dose of calcium. Minimal oil use ensures fewer calories without compromising taste or texture. It’s diabetic-friendly and suitable for weight loss, as the low glycemic index ingredients help control blood sugar and keep you full longer.
Besan Chilla with Spinach and Paneer is a complete meal, offering a rich balance of plant-based protein (from besan and paneer), complex carbohydrates, and healthy fats. Spinach adds iron, fiber, and vitamins A, C, and K, while paneer boosts the protein and calcium content, supporting bone health. Ajwain aids digestion, and the use of minimal oil keeps the calorie count in check. This dish is naturally gluten-free if prepared without atta, and is a great choice for vegetarians seeking a nutrient-dense lunch option.
Pro Tips
- 💡Tip 1: Add a pinch of hing (asafoetida) for extra digestive benefits and flavor.
- 💡Tip 2: If the batter thickens upon resting, add a splash of water before making more chillas.
- 💡Tip 3: Use homemade paneer for a softer, fresher texture.
Storage & Serving
Chillas are best enjoyed fresh, but you can refrigerate leftover batter in an airtight container for up to 24 hours. Cooked chillas can be stored in a covered container in the fridge for up to 1 day. Reheat on a tawa before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 240.0 kcal |
