Besan Chilla Recipe- Paneer Stuffed Indian Savory Pancakes

Last Updated on 2 months by Neha Deshmukh

Besan Chilla Recipe: Paneer Stuffed Indian Savory Pancakes

Introduction

Oh, chillas! These savory pancakes are a staple in my house. They’re quick, easy, and so versatile. I first made these paneer-stuffed beauties when I was craving something comforting but didn’t want to spend hours in the kitchen. Now, they’re a regular on our weekend brunch menu. They’re perfect for a light meal, a snack, or even a quick dinner. Let’s get cooking!

Why You’ll Love This Recipe

This besan chilla recipe is a winner for so many reasons. It’s packed with protein from the besan and paneer, it’s customizable with your favorite veggies, and it’s ready in under 30 minutes. Plus, who doesn’t love a good stuffed pancake? They’re a delightful mix of textures and flavors that will leave you wanting more.

Ingredients

Here’s what you’ll need to make these delicious paneer stuffed chillas:

• 1 cup besan (gram flour) – about 180g
• ½ cup rava (semolina) – about 75g
• ½ cup curd (yogurt) – about 120ml
• 1 tsp turmeric powder – about 5g
• ½ tsp salt – about 3g (adjust to taste)
• 1 cup water – about 240ml
• As needed oil – for cooking
• 1 cup paneer (grated) – about 200g
• 1 carrot (chopped)
• ½ cup capsicum (chopped) – about 75g
• 1 tomato (chopped)
• 3 tbsp sweet corn – about 30g
• 2 tbsp coriander (chopped)
• ½ tsp salt – about 3g (for stuffing, adjust to taste)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Besan (Gram Flour): Protein Powerhouse & Texture

Besan is the star of the show! It’s made from ground chickpeas and is a fantastic source of protein. It gives the chilla its lovely structure.

Rava (Semolina): Adds Crispness & Body

Rava adds a wonderful crispness to the chilla. It also helps bind the batter together. Don’t skip it if you like a bit of texture!

Curd (Yogurt): For Tang & Softness

The curd (yogurt) adds a lovely tang and makes the chillas beautifully soft. I prefer using slightly sour curd for the best flavor.

Turmeric Powder: Flavor & Health Benefits

Turmeric isn’t just about color and flavor; it’s also incredibly good for you! It adds a warm, earthy note and a beautiful golden hue.

Regional Variations in Besan Chilla

Besan chilla is a popular dish across India, and you’ll find many regional variations. Some people add chopped onions, green chilies, or even spinach to the batter. In Gujarat, they often serve it with a sweet chutney. It’s a truly versatile dish!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, blend the besan, rava, curd, turmeric powder, salt, and water together. Whisk until you have a smooth batter – no lumps allowed!
2. Let the batter rest for about 10 minutes. This allows the rava to absorb the moisture and gives the chilla a better texture.
3. While the batter rests, prepare the stuffing. In a separate bowl, mix the grated paneer, chopped carrot, capsicum, tomato, sweet corn, coriander, and salt. Give it a good mix!
4. Heat a non-stick pan over medium-low heat. Drizzle a little oil around the pan.
5. Pour a ladleful of batter onto the hot pan and spread it into a thin circle. Think crepe-like!
6. Drizzle a little more oil around the edges of the chilla. Cover the pan and cook for about 2-3 minutes, or until the base is golden brown.
7. Now, spread the paneer stuffing evenly over the chilla, leaving a small border around the edges.
8. Gently fold the chilla in half, like an omelet.
9. Cook for another minute or two, until the stuffing is heated through and the chilla is golden brown and crispy.
10. Serve hot with your favorite chutney or sauce!

Expert Tips

• Don’t overcrowd the pan. Cook one chilla at a time for the best results.
• If the batter is too thick, add a little more water, one tablespoon at a time.
• If the batter is too thin, add a tablespoon of besan.
• Make sure the pan is hot enough before pouring the batter.

Variations

• Vegan Besan Chilla: Swap the paneer for crumbled tofu and use plant-based yogurt.
• Gluten-Free Adaptations: This recipe is naturally gluten-free, but double-check your besan to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: Add a pinch of red chili powder or some chopped green chilies to the batter or stuffing for a spicy kick. My friend loves adding a dash of chaat masala!
• Festival Adaptations (e.g., Janmashtami): These are often made during Janmashtami as an offering to Lord Krishna.

Serving Suggestions

These chillas are fantastic on their own, but they’re even better with a side of:

• Green chutney (my personal favorite!)
• Tomato sauce
• Yogurt dip
• A sprinkle of chaat masala

Storage Instructions

Leftover chillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. The batter can also be stored in the fridge for a day, but it might thicken, so add a splash of water before using.

FAQs

What is the best way to prevent the chilla from sticking to the pan?

Make sure your pan is well-oiled and heated properly before pouring the batter. A good non-stick pan is also a lifesaver!

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 24 hours. Just give it a good stir before using.

What other vegetables can I add to the stuffing?

Get creative! You can add spinach, peas, potatoes, onions, or any other veggies you like.

Is rava essential for this recipe, or can I omit it?

Rava adds a nice texture, but you can omit it if you don’t have it. The chilla will be a little softer without it.

Can I use a different type of cheese instead of paneer?

You can! Cottage cheese or even grated mozzarella would work in a pinch. But paneer really gives it that authentic Indian flavor.