Delhi

Paneer chilla

Name: Paneer chilla
Total time: 25 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 1 1/4 cups besan (chickpea flour, gram flour); Water, about 3/4 cup; 1 small finely chopped onion; 1 small finely chopped tomato; 1 finely chopped green chilli; a handful chopped coriander leaves (cilantro); 1/4 tsp ajwain (carom seeds); a pinch turmeric (ground turmeric); Salt, to taste; Cooking oil (vegetable oil), for cooking; 150 g grated paneer; 1/2 tsp chaat masala

Besan chilla gets a paneer filling and suddenly breakfast is a protein event.

25 minTime

21 gProtein each

mediumSpice

Chilla with a surprise inside2 chapters · 1 min read

Make it your way

Grandma's wayBesan chilla folded around masala paneer.

The original

399kcalsame

21 gproteinsame

6 gfibresame

25minutessame

Paneer chilla, Delhi breakfast style.

Per serving, worked out from the ingredient table.

Ingredients

Besan (chickpea flour, gram flour)1¼ cups

Waterabout 3/4 cup

Onion1 small, finely chopped

Tomato1 small, finely chopped

Green chilli1, finely chopped

Coriander leaves (cilantro)a handful, chopped

Ajwain (carom seeds)¼ tsp

Turmeric (ground turmeric)a pinch

Saltto taste

Cooking oil (vegetable oil)for cooking

Paneer150 g, grated

Chaat masala½ tsp

Method

4 steps

1Whisk the besan with water to a smooth, pourable batter. Stir in onion, tomato, chilli, half the coriander, ajwain, turmeric and salt. Rest 10 minutes.
2Mix the paneer with chaat masala, the rest of the coriander and a pinch of salt.
3Heat a tawa, smear oil and pour a ladle of batter, spreading it into a thin round. Drizzle oil around the edges.
4Flip, cook the other side, then sprinkle paneer filling over half and fold.

Serve it like this

Serve hot folded on a plate with green chutney and ketchup, or roll in foil for the tiffin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Paneer chilla

Besan chilla gets a paneer filling and suddenly breakfast is a protein event.

25 minTime

21 gProtein each

mediumSpice

Chilla with a surprise inside2 chapters · 1 min read

Make it your way

Grandma's wayBesan chilla folded around masala paneer.

The original

399kcalsame

21 gproteinsame

6 gfibresame

25minutessame

Paneer chilla, Delhi breakfast style.

Per serving, worked out from the ingredient table.

Ingredients

Besan (chickpea flour, gram flour)1¼ cups

Waterabout 3/4 cup

Onion1 small, finely chopped

Tomato1 small, finely chopped

Green chilli1, finely chopped

Coriander leaves (cilantro)a handful, chopped

Ajwain (carom seeds)¼ tsp

Turmeric (ground turmeric)a pinch

Saltto taste

Cooking oil (vegetable oil)for cooking

Paneer150 g, grated

Chaat masala½ tsp

Method

4 steps

1Whisk the besan with water to a smooth, pourable batter. Stir in onion, tomato, chilli, half the coriander, ajwain, turmeric and salt. Rest 10 minutes.
2Mix the paneer with chaat masala, the rest of the coriander and a pinch of salt.
3Heat a tawa, smear oil and pour a ladle of batter, spreading it into a thin round. Drizzle oil around the edges.
4Flip, cook the other side, then sprinkle paneer filling over half and fold.

Serve it like this

Serve hot folded on a plate with green chutney and ketchup, or roll in foil for the tiffin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paneer chilla

Make it your way

Ingredients

Method

Paneer chilla

Make it your way

Ingredients

Method

Make it a meal