Paneer Stuffed Moong Dal Chilla is a delicious, high-protein breakfast or snack option that’s both nutritious and satisfying. This dish combines the light, crispy texture of moong dal chilla with the creamy, spiced paneer filling, making it a perfect choice for those looking for a protein-packed meal.
Whether you’re looking for a healthy start to your day or a filling snack for your tiffin box, this recipe delivers on flavor and nutrition.
Moong Dal Chilla is a staple of North Indian cuisine and is widely enjoyed as a breakfast item, especially in states like Punjab, Haryana, and Uttar Pradesh.
Traditionally made with moong dal, it is a great alternative to the heavier parathas and stuffed breads commonly consumed in Indian households.
The addition of paneer to the filling adds a creamy texture and extra protein, making this dish an ideal choice for anyone looking to boost their protein intake.
What Makes It Tasty
- Moong Dal (Yellow Lentils) – The base of the chilla. Moong dal is high in protein, fiber, and iron, making it great for digestion, heart health, and energy levels. It gives the chilla a light, fluffy texture while still being filling.
- Paneer (Indian Cottage Cheese) – Creamy, rich, and high in protein, paneer is a perfect filling that complements the slightly savory chilla. It adds a soft, smooth texture that balances the crispy exterior.
- Onions – Adds a mild sweetness and crunch, giving the chilla a nice bite.
- Garlic & Ginger – Infuses the batter with sharp, aromatic flavors that enhance the overall taste of the dish.
- Green Chilies – Provides a kick of heat that contrasts with the creamy paneer filling.
- Cumin Seeds – Brings an earthy, warm flavor to the paneer filling, adding depth to the dish.
- Spices (Turmeric, Kashmiri Chili Powder, Garam Masala, Chaat Masala) – These spices provide layers of flavor: earthy, tangy, and aromatic notes that create a deliciously spiced filling.
- Lemon Juice – Adds a touch of brightness and acidity that balances the richness of the paneer.
- Coriander Leaves – Fresh coriander leaves add a burst of freshness and color, enhancing the dish’s flavor profile.
How to Make
To start, you’ll first soak the moong dal in water for about 30 minutes. This softens the dal and helps you get that smooth batter later on. While that’s soaking, you can prep your ingredients for the filling. Take the paneer and crumble it, getting it ready to be mixed with those spices.
Now, heat a little bit of oil in a pan, and add some cumin seeds. Let them sizzle for a moment, and then toss in your finely chopped onion. Sauté it until it becomes translucent, and at this point, you’ll want to throw in the tomatoes. Let those cook down for a few minutes until they soften and break apart a bit. This forms the base of your filling.
Once your tomatoes are done, add the paneer, turmeric, chili powder, and garam masala to the pan. Stir everything together, letting the flavors blend for a few minutes. Finish the filling off with a squeeze of lemon juice and a handful of fresh coriander leaves for a burst of freshness. Set this aside to cool.
Next, let’s get the batter ready. Drain the soaked moong dal and transfer it to a mixer. Toss in some garlic, ginger, onion, green chilies, salt, and a dash of red chili powder. Blend it all together until it forms a smooth, thick batter. You can adjust the consistency by adding just a bit of water if it feels too thick.
Now it’s time to cook! Heat a non-stick pan over medium heat and lightly grease it with oil. Once the pan is hot, pour a ladle of the batter right in the center. Spread it out in a circular motion, making a thin pancake. Let it cook until the underside turns golden and crisp, then flip it to cook the other side.
When your chilla is cooked on both sides, spoon some of your cooled paneer filling right down the center. Fold the edges over the filling, like you’re folding a wrap, and let it cook for another minute so everything is heated through. Once done, take it off the pan and place it on a plate.
Serve the paneer stuffed moong dal chilla hot with a side of mint chutney or yogurt for a refreshing dip. It’s light, flavorful, and packed with protein from the moong dal and paneer—perfect for a nutritious breakfast or a filling snack.
How to Make Ahead
You can prepare the batter a day in advance and store it in the refrigerator. Just give it a good stir before cooking.
The paneer filling can also be made ahead and stored in an airtight container in the fridge for up to 2 days.
If you want to make the chillas ahead, cook them, let them cool, and store them in an airtight container. Reheat them in a pan before serving.
How to Pack
Paneer Stuffed Moong Dal Chilla makes a great lunchbox meal.
Here’s how to pack it
- Allow the chilla to cool completely before packing to prevent it from becoming soggy.
- Wrap them in wax paper or foil to keep them intact and fresh.
- Include a small container of chutney or yogurt in a separate compartment for dipping.
- You can also pack some roasted nuts or fruits to make it a complete and nutritious meal for the day.
This Paneer Stuffed Moong Dal Chilla is not only a protein-packed meal, but it also brings together the freshness of vegetables and the richness of paneer, all wrapped in a crispy and delicious batter. Whether for breakfast, lunch, or dinner, this dish is sure to become a favorite in your kitchen!
Paneer Stuffed Moong Dal Chilla
Description
Paneer Stuffed Moong Dal Chilla is a wholesome Indian dish that combines the protein power of moong dal with the rich taste of spiced paneer filling. Light, crisp, and flavorful, these savory pancakes are perfect for breakfast, a quick meal, or even a lunchbox treat. Easy to prepare and packed with nutrition, this recipe makes healthy eating both simple and delicious.
Ingredients
For moong dal batter
For paneer filling
Instructions
Prep Work
-
Soak Moong Dal
Soak moong dal in three cups of water for 1 hour.
-
Chop Ingredients
Chop onions, green chilies, garlic, and ginger. -
Prepare Paneer
Grate or crumble paneer for the filling.
Method
-
Blend Batter
Blend soaked dal with ginger, garlic, onion, green chili, salt, and chili powder into a smooth batter.
-
Make Filling
Heat oil, add cumin and onions, cook until translucent. -
Cook Paneer Mix
Add salt, turmeric, chili, and garam masala powders,chaat masala mix,add paneer and cook for 3 minutes.
-
Cook Chilla
Pour batter onto a hot pan and spread thinly. Add oil on the edges. -
Add Filling
Once it is cooked on both side until golden .Place paneer filling in the center, fold edges over.
-
Serve
Serve hot with a chutney of your choice.
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 3.2g16%
- Cholesterol 14mg5%
- Sodium 245mg11%
- Potassium 320mg10%
- Total Carbohydrate 17g6%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 13g26%
- Vitamin A 460 IU
- Vitamin C 5 mg
- Calcium 125 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
