Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Paneer Stuffed Chilla

Traditional 32. Paneer Stuffed Chilla recipe

🧺 Ingredients

• 1½ cup besan (gram flour)
• ¼ cup rava (semolina)
• ¼ cup curd
• ¼ tsp turmeric
• ¾ tsp salt
• 1 cup water
• Oil for roasting
• 1 cup paneer, grated
• 1 carrot, finely chopped
• ½ capsicum, finely chopped
• 1 tomato, finely chopped
• 3 tbsp sweet corn
• 2 tbsp coriander leaves, chopped
• ½ tsp salt

👩‍🍳 How to make Paneer Stuffed Chilla

1. Make batter (2 mins, room temp): Blend besan, rava, curd, turmeric, salt with water until smooth.
2. Rest batter (10 mins, room temp): Cover, rest 10 minutes.
3. Prepare filling (2 mins, room temp): Mix grated paneer with carrot, capsicum, tomato, corn, coriander, salt.
4. Heat pan (2 mins, medium heat): Heat dosa pan or tawa, grease lightly with oil.
5. Pour batter (1 min, medium heat): Pour ¼ cup batter, spread thinly over entire pan.
6. Add filling (1 min, medium heat): Spread 2-3 tbsp paneer filling uniformly over cooked side.
7. Spread oil (1 min, medium heat): Spread 1 tsp oil over entire surface.
8. Cover and cook (2 mins, low heat): Cover pan with lid, cook on low heat until filling is heated through (2 mins).
9. Roll (2 mins, room temp): Carefully roll chilla tightly, keeping filling intact.
10. Serve (1 min, room temp): Remove to plate, serve hot with green chutney or tomato sauce.

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