Besan Chilla with Carrot Paneer Stuffing | How to make Besan Chilla with Carrot Paneer Stuffing

By Drashti Dholakia  |  29th Nov 2016  |  
4.0 from 1 review Rate It!
  • Besan Chilla with Carrot Paneer Stuffing, How to make Besan Chilla with Carrot Paneer Stuffing
Besan Chilla with Carrot Paneer Stuffingby Drashti Dholakia
  • Prep Time

    25

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

27

1





About Besan Chilla with Carrot Paneer Stuffing Recipe

Besan ka chilla/cheela is a quick, easy and healthy tiffin snack option. I have paired these chillas with a combination of carrot and paneer stuffing to make this dish more interesting and healthy.

The delicious and mouthwatering Besan Chilla with Carrot Paneer Stuffing is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Besan Chilla with Carrot Paneer Stuffing is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Besan Chilla with Carrot Paneer Stuffing. Drashti Dholakia shared Besan Chilla with Carrot Paneer Stuffing recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Besan Chilla with Carrot Paneer Stuffing. Try this delicious Besan Chilla with Carrot Paneer Stuffing recipe at home and surprise your family and friends. You can connect with the Drashti Dholakia of Besan Chilla with Carrot Paneer Stuffing by commenting on the page. In case you have any questions around the ingredients or cooking process. The Besan Chilla with Carrot Paneer Stuffing can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Besan Chilla with Carrot Paneer Stuffing with other users

Besan Chilla with Carrot Paneer Stuffing

Ingredients to make Besan Chilla with Carrot Paneer Stuffing

  • For the besan chilla batter -
  • 1 cup besan/gram flour
  • 1/2 teaspoon ajwain/carom seeds
  • A pinch of asafoetida/hing
  • 1/4 teaspoon coriander/dhaniya powder
  • 1/4 teaspoon cumin/jeera powder
  • 1/4 teaspoon turmeric powder/haldi
  • 1 tablespoon curd/dahi
  • 1/4 cup water
  • salt to taste
  • For the stuffing
  • 1 carrot, washed, peeled and grated
  • 1/4 cup crumbled paneer
  • 1 Teaspoon oil
  • 1 broken dry red chilli, deseeded
  • 1/4 teaspoon mustard seeds (rai)
  • pinch of hing/asafoetida
  • 1 Green chili, finely chopped
  • an inch piece of ginger, grated
  • 1/4 teaspoon chaat masala
  • 1/4 teaspoon coriander/dhaniya powder
  • 1/4 teaspoon cumin/jeera powder
  • salt to taste

How to make Besan Chilla with Carrot Paneer Stuffing

  1. For the Besan chilla batter
  2. In a bowl, combine besan, yogurt, ajwain, salt, turmeric, asafoetida, dhaniya powder, jeera powder and add water gradually to make a smooth batter. Make sure there are no lumps in the batter. It should be of smooth pouring consistency.
  3. If you find the batter too thick, you can add a little more water. We needed ½ cup water. Proportion of water will vary according to the quality of besan/gram flour.
  4. Cover and leave it to rest for 15-20 minutes.
  5. For the Stuffing
  6. Heat oil in a non-stick pan. Add dry red chili and rai/mustard seeds. Once mustard seeds crackles, add hing, grated ginger, green chiliies and grated carrots. Saute on a medium flame for about a minute.
  7. Now add all the dry spice powders (chaat masala, coriander/dhaniya powder and cumin/jeera powder) and salt. Mix well. Finally add crumbled paneer and give a quick stir. Remove from flame and keep aside.
  8. Preparing Besan chilla
  9. Heat a non-stick tawa/ flat pan on medium heat. Spread a few drops of oil on tawa/pan. Pour a spoonful of batter and spread the batter gently with the back of ladle.
  10. Alternatively, you can also rotate the pan clock wise to spread the batter evenly in the pan.
  11. Spread oil around the chilla, reduce the flame and cook till the top portion begins to look cooked. Now flip it over and cook the other side. Cook till both sides of the chilla turn golden brown.
  12. Place the ready chilas on a plate and put the stuffing in the centre and fold the chillas. Serve hot with tomato ketchup or green chutney.

My Tip:

Always cook chilla on low to medium heat. Otherwise chances are, that chilla will turn golden brown from outside but it will still not be cooked properly from inside. You can use different stuffing as per your choice. Add veggies into the chilla batter, to make mix veg chilla.

Reviews for Besan Chilla with Carrot Paneer Stuffing (1)

Shiva Pandea year ago

What a beautiful picture! Love the recipe too
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