How to Make Spinach Besan Chilla with Paneer (Traditional & Healthy Version)
Spinach Besan Chilla with Paneer is a wholesome, protein-rich North Indian lunch option that perfectly combines nutrition and flavor. Originating from the traditional chilla recipes of Punjab and Uttar Pradesh, this dish uses besan (gram flour) as the base, fresh palak (spinach) for greens, and homemade paneer for a delicious, soft filling. The chilla is cooked on a tawa, resulting in a savory, crisp pancake, while the paneer adds a creamy, satisfying texture. This dish has been a staple in many Indian households, especially during festivals like Holi and Navratri, thanks to its simplicity and health benefits. It's a great way to include leafy greens and plant-based protein in your diet. The spices and herbs used in the batter impart authentic North Indian flavors, making each bite aromatic and fulfilling. Whether you’re seeking a quick, nutritious lunch or a festive treat, Spinach Besan Chilla with Paneer is a go-to choice that keeps you energized and satisfied throughout the day.
Ingredients
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, add besan, turmeric, red chili powder, cumin seeds, and salt. Mix well. Gradually add water to form a smooth, lump-free batter.
Step 2 · Add finely chopped palak
Add finely chopped palak, onions, green chilies, and coriander leaves to the batter. Mix gently to combine all ingredients evenly.
Step 3 · Crumble the paneer and season lightly with a pinch of salt and pepper
Crumble the paneer and season lightly with a pinch of salt and pepper. Set aside for filling.
Step 4 · Heat a non-stick tawa on medium flame
Heat a non-stick tawa on medium flame. Drizzle a few drops of oil and spread it with a sliced onion or paper towel.
Step 5 · Pour a ladleful of batter onto the tawa
Pour a ladleful of batter onto the tawa, spreading gently into a round chilla about 6 inches wide. Cook for 2-3 minutes until the edges turn golden.
Step 6 · Spoon 2 tbsp of crumbled paneer on one half of the chilla
Spoon 2 tbsp of crumbled paneer on one half of the chilla. Fold over and gently press. Drizzle a few more drops of oil along the edges. Flip and cook for another 2 minutes until both sides are crispy.
Step 7 · Repeat the process with the remaining batter and paneer
Repeat the process with the remaining batter and paneer. Serve hot with green chutney or dahi.
Why this recipe is healthy
This recipe is a healthy choice for lunch as it combines the goodness of leafy greens, high-fiber besan, and protein-rich paneer. It is filling yet light, aids in digestion, and keeps blood sugar stable thanks to its low glycemic index. Minimal oil is used, and the absence of refined flour supports weight management. Regular inclusion of such chillas can enhance overall nutrition without excess calories.
A note on tradition
Chilla is a much-loved North Indian breakfast and lunch dish, especially popular in Punjab, Delhi, and Uttar Pradesh. Traditionally, besan chilla is made during Navratri and other fasting festivals, as it is satvik and light on the stomach. Spinach and paneer variations are more recent, reflecting the modern Indian penchant for nutritious, quick meals. Chilla is enjoyed by all age groups and often packed in tiffins for school and office lunches.