Paneer Stuffed Moong Dal Chilla

1. 1
   prep · ~130 min

   Soak and grind the moong dal.

   1.Rinse 1 cup moong dal under cold water until water runs clear.

   2.Soak dal in enough fresh water to cover by 2 inches for 2 hours. Drain well.

   3.Transfer soaked dal to a blender with green chili, ginger, and 3/4 cup fresh water.

   4.Blend to a smooth, slightly thick pouring-consistency batter. Add water 1 tbsp at a time if needed.

   TIPThe batter should coat the back of a spoon—too thin and chillas won't crisp up.
2. 2
   mix · ~1 min

   Season the moong dal batter.

   1.Pour batter into a mixing bowl.

   2.Add a pinch of salt, turmeric powder, cumin seeds, and asafoetida.

   3.Whisk vigorously for 30 seconds to incorporate air for lighter chillas.

   TIPA quick whisk now makes the chillas softer inside and crispier on the edges.
3. 3
   mix · ~2 min

   Prepare the paneer stuffing.

   1.In a clean bowl, combine crumbled paneer, chopped onion, deseeded chopped tomato, and chopped coriander leaves.

   2.Sprinkle in a generous pinch of salt, red chili powder, and garam masala.

   3.Toss gently with your fingers until the spices and vegetables are evenly distributed through the paneer.

   TIPKeep the paneer crumbly and loose—it warms inside the chilla, so it doesn't need pre-cooking.
4. 4
   fry · ~3 min

   Cook the first side of the chilla.

   1.Heat a non-stick tawa over medium heat. Test by sprinkling a few drops of water—they should sizzle and evaporate instantly.

   2.Lightly grease the tawa with a few drops of oil using a halved onion or paper towel.

   3.Pour a ladleful of batter (about 1/3 cup) in the center. Using the back of the ladle, spread in concentric circles to form an 8-inch thin round.

   4.Drizzle 1/2 tsp oil around the edges and a few drops in the center.

   TIPKeep heat at medium—high heat scorches the dal before it cooks through.
5. 5
   fry · ~5 min

   Add the paneer stuffing and cook the second side.

   1.Cook uncovered until the underside is golden-brown and the top surface looks set (about 2–3 minutes).

   2.Spoon a quarter of the paneer filling evenly over one half of the chilla.

   3.With a flat spatula, gently fold the other half over the stuffing to form a semicircle.

   4.Press down lightly with the spatula. Cook for another 1–2 minutes until the second side is golden and crisp.

   TIPDon't overfill—a thin layer of paneer lets the chilla fold neatly and cook evenly.
6. 6
   serve · ~1 min

   Serve the paneer stuffed moong dal chilla hot.

   1.Transfer the stuffed chilla to a plate. Wipe the tawa clean with a dry cloth between batches.

   2.Repeat with remaining batter and filling to make 4 chillas in total.

   3.Serve immediately with mint chutney or tomato ketchup on the side.

   TIPThese chillas crisp up best when eaten straight off the tawa—have your accompaniments ready before you start cooking.

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