Kuttu Paneer Chilla
25 minutes
7 reads
About Kuttu Paneer Chilla
A savoury Navratri vrat chilla made with buckwheat flour and a lightly seasoned paneer filling, cooked on a tawa until crisp around the edges and soft inside.It is an easy, protein-containing light meal that comes together without onion, garlic or regular grains.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Chilla Batter
- 1 cup Kuttu Flour Buckwheat flour
- 1/2 cup Potato Boiled, peeled and mashed
- 1 tbsp Coriander Leaves Finely chopped
- 1/2 tsp Cumin Jeera
- 1 pinch Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
For the Paneer Filling
- 1/2 cup Paneer Crumbled
- 1 tbsp Curd Plain curd
- 1 tbsp Coriander Leaves Finely chopped
- 1/4 tsp Green Chilli Finely chopped, optional
- 1 pinch Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
For Cooking
- 1 tsp Ghee For greasing and cooking
Instructions
Preparing the Batter
- Add kuttu flour, mashed potato, coriander leaves, cumin, black pepper and sendha namak to a mixing bowl. Add water gradually and whisk until you have a smooth, pourable batter slightly thinner than regular pancake batter. Rest for 5 minutes, then stir again. Add a little more water if the batter has thickened.
Preparing the Paneer Filling
- Mix the crumbled paneer with curd, coriander leaves, green chilli, black pepper and sendha namak. The filling should be moist but not watery.
Cooking the Chilla
- Heat a non-stick or well-seasoned tawa over medium heat. Lightly grease with ghee. Pour half the batter onto the centre and gently spread it into a thin round chilla using the back of a ladle. Do not make it too thin, as kuttu batter can tear easily.
- Cook for 2–3 minutes until the surface looks set and the underside is lightly golden. Spread half the paneer filling over one half of the chilla, then fold it over gently.
- Cook for another 1–2 minutes, pressing gently with the spatula, until the chilla is cooked through and lightly crisp at the edges. Repeat with the remaining batter and filling.
Recipe Notes
Make-Ahead Tip
Boil and mash the potato and prepare the paneer filling up to one day ahead. Store them separately in covered containers in the refrigerator. Bring the filling close to room temperature before cooking.Office Tiffin Tip
Let the chillas cool for a few minutes before packing so steam does not make them soggy. Pack with plain curd in a separate container if desired.Quick Swap
For a simpler version, skip the paneer filling and serve the chilla with plain curd. You can also leave out the green chilli for a milder flavour.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe.Related Posts You May Like
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Recipe Nutrition
Calories: 434kcalCarbohydrates: 53gProtein: 17gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 44mgSodium: 107mgPotassium: 578mgFiber: 7gSugar: 2gVitamin A: 34IUVitamin C: 11mgCalcium: 315mgIron: 3mg
