Ingredients
- Gram Flour (Besan): 1/2 cup
- Water: 1/2 cup (or as required)
- Oil or Ghee: 2 tsp
- Green Chilli: 1/2 finely-chopped
- Red Chilli Powder: 1 or 2 pinches
- Green Coriander Leaves: 1 tbsp finely-chopped
- Ginger: 1/4 tsp grated
- Roasted Cumin Powder (Jeera): A pinch
- Onion: 1/2 medium-sized, chopped
- Tomato: 1/2 medium-sized, chopped
- Carom Seeds (Ajwain): 1/4 tsp
- Paneer (cottage cheese): ½ cup-80-100g (crumbled or grated)
- Onion: 1 small (finely chopped)
- Capsicum: ¼ cup (finely chopped)
- Tomato: 1 small (finely chopped)
- Black pepper powder: ¼ tsp
- Salt: To taste
Preparation
In a mixing bowl, combine besan, red chili powder, cumin powder, ginger and salt.
Gradually add water and whisk to form a smooth, lump-free batter with a medium-thick consistency.
Add chopped coriander and green chilies to the batter.
In a separate bowl, mix crumbled paneer, onion, capsicum, tomato, black pepper, salt, and coriander leaves.
Heat a non-stick pan or tawa on medium heat. Grease it lightly with oil.
Pour a ladleful (~½ cup) of batter onto the pan and spread it into a round, thin pancake (~6 inches in diameter).
Cook for 1-2 minutes until bubbles appear and the edges start lifting.
Spread a layer of the paneer mixture evenly over the chilla.
Press the paneer mixture lightly with a spatula so it adheres to the batter.
Flip the chilla carefully and cook for another 1-2 minutes until golden and cooked through.
Remove from the pan and serve hot with mint chutney, or yogurt.
Serving: Makes 2-3 chillas
Notes
- Ensure the batter is not too thin to hold the toppings properly.
- Cook on medium heat to avoid burning and ensure even cooking.
