Moong Dal Chilla with Paneer

1. 1
   prep · ~120 min

   Soak the moong dal.

   Wash the moong dal thoroughly in 3-4 changes of water until the water runs clear. Soak in enough water to cover by 2 inches for at least 2 hours. Drain completely.

2. 2
   mix · ~3 min

   Grind the batter.

   1.Transfer soaked and drained dal to a blender.

   2.Add 2 chopped green chilies, ginger, and cumin seeds.

   3.Add ½ cup water and grind to a smooth, thick batter.

   4.Check consistency: should coat the back of a spoon — thick but pourable.

   TIPAdd water gradually; too thin a batter won't spread properly on the pan.
3. 3
   mix · ~1 min

   Season the batter.

   Pour batter into a mixing bowl. Add ¼ tsp salt and whisk vigorously for 1 minute to incorporate some air — this makes the chillas light. Batter should be thick but spreadable.

   TIPWhisking aerates the batter and makes the chillas softer inside while staying crisp outside.
4. 4
   prep · ~2 min

   Prepare the paneer filling.

   1.In a bowl, combine crumbled paneer with finely chopped onion and tomato.

   2.Add the remaining chopped green chili, 2 tbsp coriander leaves, a pinch of red chili powder, a pinch of chaat masala, and a pinch of salt.

   3.Mix everything well with your hands or a fork until evenly combined.

   TIPRemove tomato seeds before chopping to prevent the filling from becoming soggy.
5. 5
   fry · ~2 min

   Cook the first chilla.

   1.Heat a non-stick pan over medium heat and drizzle ½ tsp oil.

   2.Pour a ladleful of batter in the center and spread with the back of the ladle in gentle spiral motions to form a 7-inch circle.

   3.Drizzle another ½ tsp oil around the edges and a few drops on top.

   4.Cook uncovered until the bottom turns golden and crisp — about 2 minutes.

   TIPSpread thin for crispy chilla; thicker ones stay soft and pancake-like.
6. 6
   assemble · ~1 min

   Add filling and fold.

   1.Spoon a generous portion of the paneer filling onto one half of the chilla.

   2.Let it cook for 30 seconds so the paneer warms through.

   3.Fold the empty half over the filling to form a half-moon.

   4.Press down lightly with the spatula and cook 30 seconds more.

   TIPDon't overfill — the chilla should fold cleanly without tearing.
7. 7
   fry · ~10 min

   Repeat with remaining batter.

   Repeat the spreading, cooking, stuffing, and folding process with the remaining batter and filling. Add ½ tsp oil for each new chilla. You should get 4 chillas total.

   TIPWipe the pan with a paper towel between chillas for even browning.
8. 8
   garnish

   Garnish with fresh coriander and serve hot.

   Sprinkle the remaining chopped coriander leaves over the chillas. Serve immediately with mint chutney or tomato ketchup.

   TIPChillas are best eaten right off the pan — they lose crispness if they sit.

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