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Paneer & Spinach Chilla

Paneer and spinach chilla is a protein-rich, fiber-loaded Indian breakfast made with gram flour, fresh spinach, and crumbled paneer. It cooks fast, tastes great, and keeps you full for long.
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Prep Time 10 minutes
Cook Time 10 minutes
Ready in 20 minutes
Total Time 20 minutes
Servings: 2 chillas
Course: Breakfast, Snack
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup besan (gram flour)
  • 1/2 cup paneer, crumbled fresh
  • 1 cup spinach, finely chopped
  • 1 tsp ginger, grated
  • 1 green chilli, finely chopped optional
  • 1/4 tsp turmeric powder
  • 1/2 tsp jeera
  • to taste salt
  • 1/2 cup water adjust as needed
  • 1 tsp oil for cooking

Equipment

  • Mixing bowl
  • Tava or non-stick pan
  • Spatula

Method
 

  1. Add besan, chopped spinach, crumbled paneer, ginger, chilli, turmeric, jeera, and salt to a bowl.
  2. Pour in water little by little and mix until you get a smooth, thick batter.
  3. Heat a tava on medium flame and grease lightly with oil.
  4. Pour a ladle of batter and spread gently to form a medium-sized chilla.
  5. Cook for 2 minutes, flip, and cook the other side until golden and crisp.
  6. Serve warm with mint chutney or curd.

Notes

For extra flavour, add chopped coriander or a pinch of ajwain. You can also shred the paneer instead of crumbling if you prefer a smoother texture.