Make This Healthy Zucchini Besan Chilla In Under 30 Minutes

Looking for a wholesome breakfast that’s filling, nutritious and easy to prepare? This zucchini besan chilla is packed with fibre from fresh zucchini, protein from besan and paneer, and plenty of flavour from everyday Indian spices. (Image: Pinterest)

Ingredients: ½ zucchini, thinly sliced; ½ cup besan (gram flour); 10 g paneer, grated (or more, if desired); 5 shallots, thinly sliced; ½-inch ginger, grated; 1 green chilli, finely chopped; ¼ tsp ajwain (carom seeds); ¼ tsp turmeric powder; ½ tsp Kashmiri red chilli powder; ¼ tsp cumin powder; ½ tsp kasuri methi (optional), crushed; 1-2 tbsp curd; ½ tbsp chopped fresh coriander; 1 tsp lemon juice; salt to taste; water, as needed; 1 tsp oil (Image: AI-Generated)

Step 1: In a mixing bowl, combine the besan, turmeric, Kashmiri red chilli powder, cumin powder, ajwain, crushed kasuri methi, salt, curd and lemon juice. Add water gradually to make a smooth, pourable batter. Let it rest for about 10 minutes. (Image: Pinterest)

Step 2: Thinly slice the zucchini and shallots. Grate the ginger and finely chop the green chilli. Stir the ginger, chilli and chopped coriander into the batter. (Image: Ai-Generated)

Step 3: Heat a non-stick pan and lightly grease it with oil. Arrange the sliced shallots and zucchini evenly on the pan and let them cook for a minute or two. (Image: Pexels)

Step 4: Pour the prepared batter over the vegetables, spreading it gently to form a thick chilla. Cover with a lid and cook on medium heat until the base is golden and the top begins to set. (Image: Pinterest)

Step 5: Carefully flip the chilla and cook the other side until fully cooked and lightly crisp. (Image: Pinterest)

Step 6: Transfer the chilla to a plate, top with freshly grated paneer and a little chopped coriander. Serve hot with coriander-mint chutney or plain yogurt. (Image: Pinterest)