Besan chilla with carrot paneer stuffing

• Produce

  • 1 pinch Asafoetida/hing
  • 1 Carrot
  • 1 Chilli, Dry red
  • 1/2 tsp Coriander dhaniya, powder
  • 1 an inch piece Ginger
  • 1 Green chili
  • 1 pinch Hing/asafoetida

• Refrigerated

  • 1 tbsp Curd/dahi

• Baking & Spices

  • 1 cup Besan/gram flour
  • 1/4 tsp Mustard seeds
  • 2 Salt
  • 1/4 tsp Turmeric powder/haldi

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin jeera, powder

• Dairy

  • 1/4 cup Paneer

• Liquids

  • 1/2 cup Water

• Other

  • ¼ teaspoon ajwain/carom seeds
  • ¼ teaspoon chaat masala

Found on vegetariantastebuds.com

Ingredients

• 1 cup besan/gram flour
• ¼ teaspoon ajwain/carom seeds
• a pinch of asafoetida/hing
• ¼ teaspoon coriander/dhaniya powder
• ¼ teaspoon cumin/jeera powder
• ¼ teaspoon turmeric powder/haldi
• 1 tablespoon curd/dahi
• ½ cup water
• salt to taste
• 1 carrot, washed, peeled and grated
• ¼ cup crumbled paneer
• 1 teaspoon oil
• 1 broken dry red chilli, deseeded
• ¼ teaspoon mustard seeds (rai)
• pinch of hing/asafoetida
• 1 green chili, finely chopped
• an inch piece of ginger, grated
• ¼ teaspoon chaat masala
• ¼ teaspoon coriander/dhaniya powder
• ¼ teaspoon cumin/jeera powder
• salt to taste

Directions

• In a bowl, combine besan, yogurt, ajwain, salt, turmeric, asafoetida, dhaniya powder, jeera powder and add water gradually to make a smooth batter. Make sure there are no lumps in the batter. It should be of smooth pouring consistency.
• If you find the batter too thick, you can add a little more water.
• We needed ½ cup water. Proportion of water will vary according to the quality of besan/gram flour.
• Cover and leave it to rest for 15-20 minutes.
• Heat oil in a non-stick pan. Add dry red chili and rai/mustard seeds.
• Once mustard seeds crackles, add hing, grated ginger, green chiliies and grated carrots. Saute on a medium flame for about a minute.
• Now add all the dry spice powders (chaat masala, coriander/dhaniya powder and cumin/jeera powder) and salt. Mix well.
• Finally add crumbled paneer and give a quick stir.
• Remove from flame and keep aside.
• Heat a non-stick tawa/ flat pan on medium heat. Spread a few drops of oil on tawa/pan.
• Pour a spoonful of batter and spread the batter gently with the back of ladle. Alternatively, you can also rotate the pan clock wise to spread the batter evenly in the pan.
• Spread oil around the chilla, reduce the flame and cook till the top portion begins to look cooked.
• Now flip it over and cook the other side.
• Cook till both sides of the chilla turn golden brown.
• Place the ready chilas on a plate and put the stuffing in the centre and fold the chillas.
• Serve hot with tomato ketchup or green chutney.

Nutrition