By Niveditha Kalyanaraman
September 16th, 2023
Image Credit: Unsplash
It is a traditional north indian breakfast recipe made with besan or chickpea flour. There are myriad variations to this traditional recipe and are made with different ingredients and toppings. Paneer chilla comes with paneer based stuffing or precisely paneer topping. Here's the recipe for paneer chilla.
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For besan chilla: 1 cup besan / gram flour ¼ tsp turmeric ½ tsp kashmiri red chilli powder ¼ tsp ajwain / carom seeds ½ tsp salt ¾ cup water Oil for roasting
For stuffing: 1 cup paneer / cottage cheese, crumbled 3 tsp oil 1 tsp ginger paste ¼ cup carrot, finely chopped ¼ cup cabbage, finely chopped ¼ cup capsicum, finely chopped ¼ cup sweet corn ¼ cup beans, finely chopped ½ tomato, finely chopped ¼ tsp turmeric ½ tsp kashmiri red chilli powder ½ tsp pepper, crushed ½ tsp salt ¼ tsp garam masala
In a large kadai, heat oil and saute ginger paste. Add carrot, cabbage, capsicum, sweet corn, beans and tomato. Saute for 2 minutes or until vegetables are cooked.
Add turmeric, chilli powder, pepper, salt and garam masala. Add 1 cup paneer, coriander and saute for a minute. Paneer stuffing is ready.
Take 1 cup besan, turmeric, chilli powder, ajwain and salt. Add ½ cup water and mix using a whisk. Whisk until there are no lumps. Add ¼ cup water and whisk again to a smooth silky consistency batter. Cover and rest for 20 minutes.
Mix the besan chilla batter again and pour the batter on hot tawa. Spread gently making sure the chilla is slightly thick. Spread a tsp of oil around the corners. Allow to cook on low to medium flame for a minute or until the bottom is cooked completely. Now flip gently without breaking the chilla.
Spread prepared paneer stuffing on half of the chilla. Fold half and roast slightly crisp. Enjoy paneer chilla with green chutney and tamarind chutney.
Image Credit: Hebbar's Kitchen