Stuffed Paneer Besan Chilla is a delectable Indian pancake filled with a flavorful mixture of paneer (Indian cottage cheese) and spices. This savory dish starts with a thin, crepe-like batter made from chickpea flour (besan), water, and spices like turmeric, cumin, and chili powder. The batter is spread thinly on a hot griddle or skillet and cooked until golden brown on both sides. Meanwhile, a mixture of crumbled paneer, chopped onions, tomatoes, green chilies, and...
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In a mixing bowl, combine chickpea flour, water, turmeric powder, coriander powder, chili powder, and salt. Mix well to form a smooth batter without lumps.
In another bowl, mix all the stuffing ingredients. Ensure the ingredients are evenly combined.
Heat a griddle or skillet over medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the griddle and spread it thinly to form a round pancake. Cook until golden brown on one side.
Spread the stuffing over it. Now cover it with the batter.
Cook on both side until golden brown.
Ensure the batter is lump-free for a smooth chilla texture.
Adjust the spice levels in the stuffing according to your taste.
Serve the chilla hot for the best flavor and texture.
Use fresh paneer for a creamy and rich stuffing.
Can I use tofu instead of paneer?
Yes, you can substitute paneer with tofu for a vegan version of the recipe.
What chutney pairs best with Stuffed Paneer Besan Chilla?
Mint chutney or tamarind chutney pairs wonderfully with this dish.
Can I make the batter in advance?
Yes, you can prepare the batter a few hours in advance and refrigerate it. Stir well before using.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses chickpea flour instead of wheat flour.
Can I add other vegetables to the stuffing?
Absolutely! You can add grated carrots, bell peppers, or spinach to the stuffing for added flavor and nutrition.
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