Moong dal chilla with paneer filling

• Yellow moong dal · soaked 3 hours or overnight150 g
• Ginger1 inch
• Green chilli1
• Cumin seeds1/2 tsp
• Saltto taste
• Waterabout 150 ml
• Paneer · crumbled100 g
• Onion · finely chopped1 small
• Coriander leaves · chopped2 tbsp
• Chaat masala1/2 tsp
• Oil2 tsp

Method

1. 1

   Drain the soaked dal and blend with ginger, chilli, cumin, salt and enough water to make a batter the thickness of dosa batter.

2. 2

   Mix the paneer with onion, coriander, chaat masala and a pinch of salt.

3. 3

   Heat a tawa on medium-high and rub with a few drops of oil. Pour a ladle of batter and spread thin in circles from the centre.

4. 4

   Drizzle 1/4 tsp oil around the edge. Cook 2 to 3 minutes until the underside is golden and the edges lift. Flip and cook 1 minute.

5. 5

   Spoon a quarter of the paneer mix onto one half, fold, press lightly and slide off. Repeat to make 4 chillas. Serve with green chutney.

Tips

• A rest of 10 minutes after blending makes the batter spread more easily.
• The batter keeps 2 days in the fridge, so soak once and eat twice.

Swaps

• No paneer? Use 100 g firm tofu, crumbled: about 30 kcal less per serving, similar protein.

Storage

Cooked chillas keep 1 day in the fridge; reheat on a dry tawa for 1 minute a side.