Paneer Besan Chilla with Mint Chutney
Nutrition Snapshot
Serving Size: 🍽 280 gramsValues are approximate — shown for awareness, not tracking. Actual nutrition can vary with ingredient brands, portion size, and cooking style.
Tap each ingredient to check it off as you prep.
🧺 Prep Phase
- 1 cup Besan (gram flour)
- 1/2 cup Paneer (grated)
- 1 small Onion (finely chopped)
- 1 Green chili (finely chopped)
- 2 tbsp Coriander leaves (chopped)
- 1/4 tsp Turmeric powder
- 1/2 tsp Cumin seeds
- to taste Salt
- as needed Water
- for cooking Oil
- 1/2 cup Mint leaves
- 1/2 cup Coriander leaves
- 1 tbsp Lemon juice
- 1 Green chili (for chutney)
👣 Cooking Steps
Take it step by step. No rush.
- 1
In a mixing bowl, combine besan, grated paneer, chopped onion, green chili, coriander leaves, turmeric powder, cumin seeds, and salt.
- 2
Gradually add water to make a smooth batter of pouring consistency.
- 3
Heat a non-stick pan and lightly grease it with oil.
- 4
Pour a ladleful of the batter onto the pan and spread it into a circle.
- 5
Cook on medium heat until the edges start to lift, then flip and cook the other side until golden brown.
- 6
Repeat with the remaining batter, adding oil as needed.
- 7
For the mint chutney, blend mint leaves, coriander leaves, lemon juice, and green chili until smooth. Adjust seasoning if needed.
- 8
Serve the chillas hot with mint chutney.
This recipe balances familiar Indian ingredients with steady energy release. Moderate protein supports muscle repair, while complex carbohydrates provide sustained fuel.
Designed to feel satisfying today — and repeatable tomorrow.
Turn this into your full GoFitYatra experience
Join GoFitYatra to convert recipes into Hindi, Tamil, Telugu, Kannada, and Marathi, get weekly grocery lists with exact portions, and unlock unlimited personalized recipes.
Free to start. No credit card required.