Instant Besan Ka Chilla

Por Your Food Lab · 15 min

Ingredientes

Modo de preparo

1. Blend the besan, rawa, green chilli, ginger, curd, turmeric, Kashmiri chilli powder, salt, cumin seeds and water into a smooth batter. Cover and let it rest while you make the filling.
2. Roughly cut the cabbage, peel and roughly cut the carrot, and remove the core of the capsicum and roughly cut it.
3. Chop all the vegetables finely in a chopper for a few seconds, then transfer to a bowl.
4. Add the grated paneer to the vegetables and mix well.
5. Heat a dosa tawa on high. Sprinkle a little water on it; when it sizzles and evaporates immediately, reduce the flame to low.
6. Pour a ladle of batter onto the tawa and spread it like a dosa. Immediately spread the vegetable and paneer filling over it, press lightly, drizzle melted ghee on top and sprinkle with a pinch of salt, black pepper and coriander.
7. Press the topping gently with a spatula and cook on low for 2-3 minutes until the base is crisp.
8. Flip the cheela, press again and cook on low for another 2-3 minutes until evenly browned.
9. Fold the cheela and serve with curd and chutney or ketchup.

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