Paneer Stuffed Chilla With Mint Chutney

We all love dosa’s which come from southern India, but there’s  another dosa like recipe which comes from North India; and is made with pulses. Chilla with chutney is a delight and is very popular as a wedding banquet snack.

It is a really good way to give kids, lots of protein in one go and  when coupled with a paneer stuffing it is very tempting.

Moong daal has lots of folic acid and chilla’s are a very good source of it. Pregnant women in their first trimester can try this recipe, as this is the time when they need folic acid the most.

Ingredients (For 6 medium size chilla’s):

For Chilla-

3/4 cup yellow moong daal

1/4 cup sabut green moong daal

4 tbsp rolled oats

1 green chilli (optional)

Small piece of ginger

For Batter-

Soak both the pulses for 2 hours.

1. In a blender, add both soaked pulses, oats,  green chilli and  ginger and blend to make a batter.
2. Let it rest for 20 minutes.
3. Add just 1 or 2 tbsp water to get dosa batter like consistency.

For Filling-

Take 120 gm paneer and make a tangy filling by adding veggies and spices of your choice.

For instance, you can make a paneer bhurji stuffing or chilli paneer stuffing. You may add cheese; veggies like capsicum, corn, carrots can also be added and you can use Indian spices or even oregano, pepper etc

Method:

Before starting, add salt to taste to the batter and mix it well. (Note: Remember filling also has salt). Try to beat it for a minute to make crispy chilla’s. If you feel the batter is runny you can add 2 tbsp besan to it and mix well.

1. Heat a non stick pan and spread the batter like a dosa.
2. Once cooked from one side, flip it and cook from the other side. Add the filling and roll it like a dosa.
3. Roast a little more for extra crispiness.

Serve hot with green mint chutney and ketchup or tamarind chutney.

Also read: Crispy Aloo Poha Cutlets With Green Chutney

Explore the entire collection of articles: Fun Recipe

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