High Protein Besan Chilla Recipe

 

High protein besan chilla for weight loss is loaded with greens like palak and a secret ingredient makes it all the more protein rich. If you are into weight training and looking for protein rich vegan meal, you can increase the quantity of the secret ingredient to match your protein goals. 

Those with health issues like pcos, thyroid, diabetes can enjoy this meal any time of the day, as it does not contain any gluten and all the more it will help to keep you satiated for a longer time, thus ideal for weight loss and weight management. 

The secret ingredient sattu which is one of the richest source of plant protein gives added protein and fibre. For those who are new to sattu, it is actually roasted black chana ie once the black chana is roasted the skin is peeled off and the yellow dal inside is powdered, which is what we call as sattu. In South India, the dal inside the black chana is known as pottu kadala.

I used greens like palak and vegetable like carrot in this chilla however, you can use any vegetable of your choice when making the chilla. 

For those looking for more protein, can increase the quantity of the sattu flour.

Serves: 3 chilla

Ingredients:

1 cup palak leaves, chopped

1 onion, 2 green chilies, 1/4 inch ginger, finely chopped

1 grated carrot

1 tsp sesame seeds

1/2 tsp turmeric powder

1 tsp black pepper powder

1/4 tsp hing

1/2 tsp kashmiri chilli powder

1/2 tsp roasted jeera powder

1 tsp ajwain (carom seeds)

1 tsp pink salt

1/4 cup coriander leaves

1/2 cup besan flour

1/4 cup sattu flour

1 tsp amchur powder (dry mango powder)

1/4 cup water

1 tsp groundnut oil (wood pressed) or as needed

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Add all the ingredients in to a bowl and mix well. The batter should be of spreadable consistency.

Heat a cast iron tawa and lightly grease it with wood pressed sesame oil. Once the tawa is heated reduce the flame to the lowest and add in a ladleful of the batter and spread it out thinly into a round shape using a spoon or a ladle. You can always dip the spoon in water if the batter sticks to it.

Drizzle wood pressed oil of your choice or you can use A2 desi ghee if  you prefer. Cover and allow it to get cooked on low flame. A couple of mins later, flip it over and allow that side to get cooked as well.

Once done transfer to a plate and you can enjoy it with any pickle of your choice or any side dish. 

Notes: Cooking in cast iron helps in better assimilation of iron.

Since heat retention is high, the chilla will get cooked faster.

Do not omit, jeera powder, hing, and ajwain as it will help with good digestion.