Stuffed Besan Chilla
Simple, classic and fuss free: besan ka chilla is one of those genuinely low effort meals that comes together in just 15 minutes. I’ve been having it for breakfast, lunch, dinner- literally whenever I wan’t something wholesome in no time!
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It’s a humble besan chilla stuffed with tofu and a crunchy salad. Nothing here is heavily seasoned, the flavours are gentle and soothing which is exactly what makes it feel so comforting.
The salad adds freshness and fibre, bulks up the meal and makes it feel more complete. On its own, a chilla might not fill you up but this combination of ingredients? It’s wholesome, satisfying and still fairly low effort.
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How is this lunch wholesome and well balanced?
- Tofu is a great lean source of protein and pairs well with besan which brings in both protein and complex carbs, making the chilla super filling and satisfying.
- A little curd in the batter adds protein and probiotics which are great for gut health and digestion.
- Green moong sprouts in the salad add a fresh crunch along with extra protein and fibre, helping you stay full for longer.
- The veggie salad also brings in a mix of textures and freshness, balancing out the warm chilla and adding a light, zesty touch to the meal.
- A touch of ghee adds richness and healthy fats, without making the meal feel too heavy.
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Stuffed Besan Chilla
servings
2 stuffed chilla
prep time
5 min
cook time
10 min
Ingredients
Besan ka Chilla
- 1/3 cup gram flour (besan)
- 1 green chilli, sliced
- 1/4 tsp turmeric
- 1/8 tsp black pepper
- 1 tsp red chilli powder
- pinch of black salt (kala namak), optional
- 2 tbsp curd (or yogurt)
- 2-3 tbsp water, adjust
- 1 tsp ghee, per chilla to cook it
Stuff
- 100g tofu (or paneer), grated
Salad
- 1/8 raw papaya, julienned
- 1 small carrot, julienned
- 1 red onion, sliced
- 1 tomato, sliced
- 1/3 cup moong bean sprouts
- juice of 1 lemon
- salt & pepper to taste
Serve with
- green chilli sauce
- tomato ketchup
Instructions:
- In a bowl, mix gram flour (besan) with the spices and one chopped green chilli. In another small bowl, whisk curd and water to make a quick buttermilk. and then combine it with the spiced besan to make a smooth, lump free batter. I like the batter to be on the thicker side but you can adjust the water to your liking.
- Heat a pan and pour a ladle of batter. Spread it evenly in circular motions. Let it cook till the edges crisp up and then add a little ghee around the sides and in the centre.
- Top with grated tofu, cover and let it steam for a minute. I personally like tofu as is, it’s really grown on me but you can season it if you want or even swap it with paneer.
- Fold and serve as is or flip and cook the other side too if you prefer.
- I usually make the salad at this stage but you can totally prep it as the first step, it helps the veggies soften a bit and come together quicker. Slice or chop raw papaya, carrot, onion and tomato or use any vegetables you like, in whatever shape and texture you prefer. Add mung sprouts and season with salt, pepper and lemon juice. Serve it on the side or stuff it into the folded chilla.
- I love this stuffed besan with ketchup and green chilli sauce but any sauce works! I recommend trying green chutney and garlic chutney too.
Recipe Video
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ive been searching for a besan chilla recipe for soooo long, and when this popped up on my yt, i knew i had to try it. as always shivangi’s recipe came out awesome and delicious! this was my first successful besan chilla lol and the secret is this recipe! lots of luv and i hope u have more recipes coming up
