Stuffed Besan Chilla is a delightful and flavorful dish that combines the goodness of besan (gram flour) with a delicious stuffing of green coconut chutney, fresh vegetables, and cheese. Perfect for a quick snack or light meal, this recipe is easy to prepare and brings a street food vibe to your kitchen. Do try this out and enjoy the burst of flavors!
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In a mixing bowl, combine besan, hing, salt, and turmeric. Gradually add water to make a smooth batter. Ensure there are no lumps.
In a separate bowl, mix green coconut chutney, onion, tomato, green chilies, coriander leaves, cheese, and chaat masala. Ensure the stuffing is well combined.
Heat a non-stick pan or tawa and lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread it evenly to form a thin chilla.
Cook on medium heat until the edges start to lift and the bottom turns golden brown.
Spread green chutney on chilla.
Spread the prepared stuffing and fold the chila in half.
Press gently and cook for another minute to ensure the stuffing is heated through and the cheese is melted.
Ensure the batter is smooth and lump-free for even cooking.
Adjust the spice level of the stuffing by varying the quantity of green chilies.
Use a non-stick pan to prevent the chilla from sticking.
Serve hot with additional green coconut chutney or ketchup for extra flavor.
Can I use any other flour instead of besan?
Besan is essential for this recipe as it provides the authentic flavor and texture. However, you can experiment with other flours like whole wheat or rice flour, but the taste will vary.
Can I make the chilla ahead of time?
It is best to serve the chilla fresh and hot for the best taste. If needed, you can prepare the stuffing and batter in advance and cook the chilla just before serving.
What can I serve with stuffed besan chilla?
Stuffed besan chilla pairs well with green chutney, ketchup, or yogurt-based dips.
Can I make this recipe vegan?
Yes, you can make it vegan by omitting the cheese or using a plant-based cheese alternative.
How do I store leftover chilla?
Store leftover chilla in an airtight container in the refrigerator for up to 1 day. Reheat on a pan before serving.
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