Story ProgressBack to home

Paneer Besan Chilla with Garlic Pickle and Khuska Rice Recipe

Paneer Besan Chilla with Garlic Pickle and Khuska Rice
How to make Paneer Besan Chilla with Garlic Pickle and Khuska Rice

Rolled up paneer-chickpea crepe, dipped with green chilli coconut sauce, served with garlic pickle and khuska rice.

  • Total Cook Time1 hr 20 mins
  • Prep Time 15 mins
  • Cook Time1 hr 05 mins
  • Recipe Servings2
  • Medium

Ingredients of Paneer Besan Chilla with Garlic Pickle and Khuska Rice

  • For Paneer Besan Chilla:
  • 200 gram Paneer
  • 500 gram Besan
  • 100 gram Onion, finely chopped
  • 100 gram Tomato, finely chopped
  • 20 gram Green chillies
  • 30 gram Green coriander, chopped
  • 20 gram Ginger, finely chopped
  • 20 gram Red chilli powder
  • 10 gram Turmeric powder
  • A pinch of Asafoetida(hing)
  • to taste Salt
  • 100 ml Oil
  • For Chilla Gravy:
  • 30 gram Cashew nut
  • 20 gram Fennel seed
  • 20 gram Chana dal, roasted
  • 10 gram Green chilli
  • 10 gram Garlic, peeled
  • 10 gram Fresh ginger
  • 200 gram Coconut, grated
  • 250 gram Ghee
  • 2 Bay leaves
  • 10 gram Cinnamon
  • 10 gram Green cardamom
  • 50 gram Green coriander
  • For Tempering:
  • Few Curry leaves
  • 5 gram Mustard seeds
  • 5 gram Urad dal dhuli
  • 5 gram Channa dal
  • 5 gram Whole red chilli
  • 10 gram Ginger
  • 10 gram Garlic
  • For Garlic Pickle:
  • 30 gram Garlic, peeled
  • 5 gram Panch phoran
  • 50 ml Mustard oil
  • 5 gram Turmeric
  • 10 gram Red chilli
  • 50 gram Jaggery
  • For Laung Khuska Chawal:
  • 500 gram Rice
  • 15 Cloves
  • 500 ml Milk
  • to taste Salt
  • 100 gram Ghee

How to Make Paneer Besan Chilla with Garlic Pickle and Khuska Rice

HideShow Media

Prepare paneer chilla:

Take a large mixing bowl. Add besan, salt, red chilli powder, turmeric powder and asafoetida. Mix well.
Make a smooth and thick batter by adding appropriate amount of water.
Mix well with a spatula and take care that no lumps are formed.
Add rest of the ingredients, mix well and leave for 10 minutes.
Heat a non stick pan, grease it with oil on medium fire, pour some batter, spread it, cook till golden on both sides, roll it when done and keep aside.
Make more rolls using the same method.

Prepare gravy:

Make a smooth paste of cashew nut, fennel seed and roasted channa dal.
Make paste of green chillies, coconut, ginger and garlic, keep aside.
Put oil in pan, add bay leaf, cinnamon and cardamom. Stir it for a while, then add green chilli and onion, saute it till it gets soft. Add spice paste and cook it for some time.
Add water and cook it, then strain it for smoothness.
Put rolled besan chilla in curry to absorb the flavor and sauce.

Prepare Garlic Pickle:

Heat oil, add panch phoran and chopped garlic.
Add turmeric and red chilli.
Mix into tamarind pulp and jaggery.
Cool and serve.

Prepare laung khuska rice:

Soak rice for 20 minutes.
Add ghee to a handi and heat it.
Add cloves to the heated ghee and let it crackle.
Add milk and water in 1:2 proportion and let it boil.
Add rice and salt.
After sometime put it on dum on slow flame for 15-20 minutes.
(Dum cooking refers to slow cooking on a low heat in a Handi. The lid is sealed with a mixture of flour and water)


Open the chilla rolls from the foil covering, cut into slices put on plate.
Pour gravy over the Chilla rolls and serve with Laung Khuska Rice and garlic pickle on the side.
Dark / Light mode