Paneer Chilla
Lunch • India
How to Make Paneer Chilla (Traditional & Healthy Version)
Paneer Chilla, a savory Indian pancake, is a cherished breakfast and lunch favorite across North India. Made with a nutritious base of besan (gram flour) and stuffed with protein-rich paneer, this dish is a wholesome choice for vegetarians seeking a quick yet satisfying meal. Paneer Chilla combines the goodness of Indian spices, fresh coriander, and vegetables, creating a flavorsome dish that’s both filling and light on the stomach. Traditionally, chilla is enjoyed during busy mornings or as a light lunch, especially in Punjabi and Delhi households. The addition of paneer makes it a richer and more nutritious option, perfect for children, adults, and elders alike. With its golden crispy edges and soft interior, paneer chilla is not only a treat to the taste buds but also a symbol of India's innovative vegetarian cuisine. It is often served with fresh green chutney or dahi (curd), making it ideal for festive occasions like Holi, Lohri, or as a nourishing snack during fasting periods.
Ingredients(for 2 medium chillas per serving)
- 1 cup Besan (gram flour) (finely sifted)
- 100 grams Paneer (fresh, crumbled)
- 1 small Onion (finely chopped)
- 1 small Tomato (finely chopped)
- 1 Green chilli (finely chopped (hari mirch)) - optional
- 2 tbsp Coriander leaves (finely chopped (hara dhania))
- 1/4 tsp Red chilli powder - optional
- 1/8 tsp Turmeric powder (haldi)
- 1/2 tsp Cumin seeds (jeera)
- to taste Salt (sendha namak for vrat)
- as required Water (for batter)
- 2 tsp Oil (preferably mustard oil or cold-pressed)
Instructions
- 1
In a mixing bowl, add besan, turmeric powder, cumin seeds, red chilli powder, and salt. Mix well.
3 minutes
Sift besan for a lump-free batter.
- 2
Gradually add water to the dry ingredients and whisk until you get a smooth, pouring-consistency batter.
2 minutes
Avoid over-mixing to keep the chilla soft.
- 3
Fold in chopped onions, tomatoes, green chilli, and coriander leaves. Stir to combine.
2 minutes
Add veggies just before cooking to retain crunch.
- 4
Crumble fresh paneer and mix gently into the batter. Ensure even distribution but do not over-mash.
2 minutes
Use homemade paneer for best results.
Why This Dish is Healthy
This paneer chilla recipe is packed with plant-based protein and complex carbohydrates, making it ideal for sustained energy and satiety. It’s low in unhealthy fats, contains no refined flour, and leverages the natural goodness of Indian spices and herbs. The inclusion of vegetables increases the fiber and micronutrient content, supporting overall wellness. Suitable for weight management, diabetes-friendly diets, and vegetarian meal plans, Paneer Chilla delivers maximum nutrition with minimum calories.
Paneer Chilla offers a balanced blend of carbohydrates from besan, high-quality protein from paneer, and dietary fiber from vegetables like onions and tomatoes. Besan is rich in iron, magnesium, and B-vitamins, while paneer contributes calcium and essential amino acids, supporting muscle health and bone strength. The use of minimal oil keeps the fat content low, making it suitable for calorie-conscious diets. The addition of fresh coriander and spices provides antioxidants and aids digestion, making this dish a wholesome and nourishing choice.
Pro Tips
- 💡Tip 1: For a softer chilla, add a tablespoon of curd to the batter.
- 💡Tip 2: Use fresh, homemade paneer for better taste and texture.
- 💡Tip 3: Always cook on medium heat to avoid burning and ensure even cooking.
Storage & Serving
Paneer Chilla is best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 24 hours. Reheat on a tawa for a few minutes before serving. Avoid microwaving to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
