Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Chickpea flour, freshly sifted | 220 g | Sweet, Astringent · Cooling |
 Paneer, crumbled into fine curds | 180 g | Sweet · Cooling |
 Fennel seeds, lightly crushed | 5 g | Sweet, Pungent, Bitter · Cooling |
 Ghee, divided for the griddle | 18 g | Sweet · Cooling |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 190 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 190 ml (about 3/4 cup) warm water for Besan Paneer Chilla; begin with three quarters, then add the remainder by the tablespoon so the dough or batter does not become slack.
- Prepare a thin chickpea batter with fennel and salt. Whisk for 45–60 seconds until no flour pockets remain, then cover and rest the batter for 10 minutes before checking that it pours in a steady ribbon.
- For Besan Paneer Chilla, preheat the griddle over medium heat for 5 minutes; a drop of water should skitter briefly and evaporate before the first bread goes on.
- Spread one round, scatter paneer over it, and fold when set. Spread the batter 3 mm thick, cook for 2 minutes until the upper face loses its shine, add the filling, then fold and press for 30 seconds.
- Warm the folded bread on both sides until the filling is hot. Hold the griddle at medium heat and allow 2–3 minutes on the first face and 1–2 minutes after turning, until the surface looks dry, brown freckles appear, and the center springs back.
- For Besan Paneer Chilla, stack the cooked rounds beneath a clean cloth for 3 minutes, then serve while the centers remain soft and the faces are still dry.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Besan Paneer Chilla is a freshly cooked flatbread intended to be eaten warm Vata: brush lightly with ghee and pair with a moist vegetable. Pitta: keep pungent fillings modest and avoid hard charring. Kapha: roll it thin, use little fat, and choose one modest bread.
USDA Nutrition Facts for Besan Paneer Chilla
| Nutrient | Per 100g | Per Serving (1 serving (154g)) |
|---|---|---|
| Energy (Calories) | 254 kcal | 391 kcal |
| Protein | 12.7 g | 19.7 g |
| Total Carbohydrates | 27.6 g | 42.6 g |
| Dietary Fiber | 4.2 g | 6.4 g |
| Total Sugars | 10.7 g | 16.5 g |
| Total Fat | 9.9 g | 15.3 g |
| Calcium | 201.1 mg | 310.2 mg |
| Iron | 1.89 mg | 2.91 mg |
| Magnesium | 79.5 mg | 122.7 mg |
| Phosphorus | 260.4 mg | 401.6 mg |
| Potassium | 528 mg | 814 mg |
| Sodium | 330 mg | 509 mg |
| Zinc | 1.63 mg | 2.52 mg |
| Copper | 0.34 mg | 0.52 mg |
| Manganese | 0.62 mg | 0.96 mg |
| Selenium | 5.7 µg | 8.7 µg |
| Vitamin C | 0.2 mg | 0.3 mg |
| Vitamin A (RAE) | 70.5 µg | 108.7 µg |
| Vitamin E | 0.45 mg | 0.69 mg |
| Vitamin K | 3.9 µg | 6.1 µg |
| Thiamin (Vitamin B1) | 0.26 mg | 0.39 mg |
| Riboflavin (Vitamin B2) | 0.24 mg | 0.36 mg |
| Niacin (Vitamin B3) | 0.83 mg | 1.27 mg |
| Vitamin B6 | 0.27 mg | 0.41 mg |
| Folate (DFE) | 155.8 µg | 240.4 µg |
| Choline | 25.8 mg | 39.8 mg |
