Ingredients:
- 1 cup Besan (gram flour)
- 1/4 cup water
- 1/4 cup yogurt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Oil for cooking
- 1 cup paneer, crumbled
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- Chaat masala for sprinkling (optional)
Method:
- In a mixing bowl, Combine Besan, water, yogurt, turmeric powder, red chili powder, and salt. Whisk well to form a smooth batter. Let it rest for 10-15 minutes.
- Heat a non-stick pan or tawa over medium heat. spread a little oil and spread it evenly on the pan.
- Pour a ladleful of the besan batter onto the pan and spread it in a circular motion to form a thin pancake-like chilla.
- Cook the chilla for a minute or until the edges start to lift. Flip it and cook the other side for another minute.
- In a separate bowl, mix crumbled paneer, chopped onion, green chili, and coriander leaves. Add salt as per taste.
- Take a spoonful of the paneer mixture and spread it evenly on one half of the cooked chilla.
- Fold the chilla over the paneer filling to form a semi-circle. Press gently.
- Cook the stuffed chilla for another minute on each side until it turns golden brown and crispy.
- Repeat the process with the remaining batter and paneer mixture.
- Serve the paneer stuffed besan chilla hot with mint chutney or tomato ketchup. Sprinkle some chaat masala on top for an extra burst of flavor if desired.
This Paneer Stuffed Besan Chilla recipe is a delightful twist on the traditional besan chilla. The combination of the flavorful gram flour pancake and the creamy paneer filling creates a mouthwatering dish that is perfect for breakfast, brunch, or as a light snack.