Besan Chilla with Tomato, Cabbage,paneer
Lunch • India
How to Make Besan Chilla with Tomato, Cabbage, and Paneer (Traditional & Healthy Version)
Besan Chilla with Tomato, Cabbage, and Paneer is a wholesome, protein-packed Indian savoury pancake, perfect for a balanced lunch or hearty breakfast. Loved across Indian households, besan chilla is made using besan (gram flour), fresh vegetables, and paneer (Indian cottage cheese). Its origins are rooted in North India, especially in states like Punjab and Uttar Pradesh, where it is enjoyed as a nutritious, quick-to-make meal for all ages. The addition of cabbage and tomato lends a lovely texture and tangy freshness, while paneer boosts the protein content, making it an excellent choice for vegetarians seeking a filling, nutrient-dense dish. This healthy besan chilla recipe is celebrated during festivals like Holi and Navratri, and is a staple in many Indian kitchens because of its versatility and ease of preparation. The chilla is typically cooked on a tawa (griddle) using minimal oil, resulting in a crispy exterior and soft, flavorful interior. It's high in plant-based protein, fiber, and essential micronutrients, making it a great fit for calorie-conscious individuals, fitness enthusiasts, or anyone seeking a wholesome Indian meal. The combination of besan, fresh veggies, and paneer not only makes this dish satiating but also brings the vibrant flavors of Indian cuisine to your plate.
Ingredients(for 2 medium chillas per person)
- 1 cup Besan (gram flour) (Use fresh besan for best taste)
- 1 medium, finely chopped Tomato (Tamatar)
- 1 cup, finely shredded Cabbage (Patta gobhi)
- 1/2 cup, grated Paneer (Indian cottage cheese)
- 1, finely chopped Green chilies (Hari mirch) - optional
- 2 tbsp, chopped Coriander leaves (Dhaniya patta)
- 1/2 tsp Carom seeds (Ajwain)
- 1/4 tsp Turmeric powder (Haldi)
- 1/4 tsp Red chili powder (Lal mirch powder) - optional
- to taste Salt (Namak)
- approx. 3/4 cup Water (for batter)
- 2 tsp Oil or ghee (for greasing tawa)
Instructions
- 1
In a large mixing bowl, add besan, turmeric powder, ajwain, red chili powder, and salt. Mix well to combine the dry ingredients.
2 minutes
Sifting besan ensures a lump-free batter.
- 2
Gradually pour water into the besan mixture, whisking continuously to form a smooth, lump-free batter of pouring consistency.
3 minutes
Add water little by little for a perfect batter; avoid making it too thin.
- 3
Add chopped tomato, shredded cabbage, grated paneer, green chilies, and coriander leaves to the batter. Mix gently to combine all ingredients.
3 minutes
Ensure veggies are finely chopped for even cooking and better texture.
- 4
Heat a non-stick tawa or iron griddle on medium flame. Lightly grease with a few drops of oil or ghee.
2 minutes
Wipe excess oil with a cloth for a low-calorie option.
Why This Dish is Healthy
This dish is an excellent healthy choice because it is made with wholesome, natural ingredients and utilizes minimal oil. The combination of besan, paneer, and vegetables ensures a balance of protein, fiber, and essential micronutrients, making it suitable for weight loss, diabetes management, and overall wellness. It is filling, low in refined carbs, and helps sustain energy levels for longer hours.
Besan chilla with tomato, cabbage, and paneer is a powerhouse of nutrition. Besan is naturally gluten-free, high in protein, and rich in dietary fiber, which aids digestion and keeps you full for longer. Paneer adds high-quality vegetarian protein and calcium, supporting muscle and bone health. Cabbage and tomato contribute essential vitamins (like vitamin C and K), minerals, and antioxidants, promoting immunity and overall wellness. The minimal use of oil and the inclusion of fresh vegetables make this recipe a smart choice for those tracking calories and macros.
Pro Tips
- 💡Tip 1: Always use fresh besan for the best taste and texture.
- 💡Tip 2: Whisk the batter well to incorporate air, making chillas fluffier.
- 💡Tip 3: Let the batter rest for 5-10 minutes to allow flavors to meld and besan to hydrate.
Storage & Serving
Chillas are best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. Reheat on a tawa before serving to restore crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
