Punjabi Paneer And Veggie Chilla Recipe

About this recipe

Punjabi Paneer and Veggie Chilla is a wholesome breakfast dish that combines the richness of paneer with the earthy flavors of besan (gram flour) and vibrant vegetables. Perfectly spiced for a medium heat level, this dish is both nutritious and satisfying. Packed with protein from paneer and balanced macros, the veggie chilla is crisp on the outside and soft inside, making it ideal for active lifestyles and family meals. Serve it hot with a side of tangy mint chutney or yogurt for a delightful start to the day.

Ingredients

• 200 g Paneer
• 500 g Tomato - Hybrid
• 100G Oleo
• 200 g Dahi
• 500 g Capsicum Green
• 100 g Ajwain
• - Besan
• 100 g Coriander Leaves
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine besan, grated paneer, chopped tomato, capsicum, green chilies, and coriander leaves.
2. 2. Add turmeric powder, cumin powder, red chili powder, garam masala, ajwain, and salt to the mixture. Stir well to combine.
3. 3. Gradually add yogurt to the mixture to form a smooth, pourable batter. Ensure no lumps remain.
4. 4. Heat a non-stick pan over medium heat and lightly grease it with 1 tsp of vegetable oil.
5. 5. Pour a ladleful of batter onto the pan, spreading it gently to form a thin, round chilla. Cook for 2-3 minutes until the underside is golden brown.
6. 6. Flip the chilla carefully and cook the other side for another 2-3 minutes until evenly cooked.
7. 7. Repeat with the remaining batter, adding a little oil each time, until all chillas are made.
8. 8. Serve the chillas hot with mint chutney or yogurt as a side.