Besan chilla stuffed with paneer (28g protein)

Ingredients

Makes 1 serving.

• Besan (chickpea flour)50 g (≈ ½ cup)
• Paneer, crumbled60 g
• Onion, finely chopped2 tbsp
• Tomato, finely chopped2 tbsp
• Green chilli, chopped1
• Ajwain (carom seeds)¼ tsp
• Turmeric¼ tsp
• Coriander, chopped1 tbsp
• Mustard oil or ghee1 tsp
• Saltto taste

Instructions

1. 1

   Whisk besan with 80 ml water, salt, ajwain, turmeric and half the chopped vegetables. The batter should pour like pancake batter.

2. 2

   Heat a non-stick pan on medium-low. Brush with the oil. Pour batter; spread thin like a dosa.

3. 3

   Crumble paneer + remaining vegetables across the top. Cover for 2 minutes.

4. 4

   Once the bottom is golden, fold in half. Cook 30 seconds more on each side until crisp.

5. 5

   Serve immediately with mint-coriander chutney. Pair with curd for an extra 8g protein.

Coach's notes

• · Eggetarian version: add a beaten egg to the batter — pushes protein to ~35g.
• · Pre-portion the besan in 50g zip bags at the start of the week. The whole recipe goes from fridge to plate in under 12 minutes.