Minty Besan Chilla with Paneer Stuffing...
For the batter
2 cups Chickpea flour / Besan
1/4 tsp Ginger paste
2 Green chill chopped
2 tbsp Mint leaves chopped
1/2 tsp Carom seeds / Ajwin
Salt to taste
Mix all the ingredients with water and make a semi thick batter consistency like pan cake batter. Keep it aside for 10 minutes.
For the Stuffing
1 cup Grated Paneer
1 finely chopped Onions
1 finely chopped Tomatoes
2 chopped Green chillies
1 tablepsoon chopped coriander leaves
Black salt to taste
1/2 tsp Lime juice
1/2 tsp roasted cumin seed powder
Option - 2 tbsp Grated Cheddar Cheese and 2 tbsp grated Mozzarella can be added..
Mix all the above ingredients together for the stuffing.
For making the Chilla
Oil for drizzling
Heat a pan and pour a ladle full of batter moving the ladle in a circular motion from the centre to outward. Drizzles with 1/4 tsp oil around the batter. Cook the cheela on medium heat. Let it get crisp and then flip and cook for a about a minute. Flip it back. Add a tbsp full of the stuffing. Spread the stuffing length wise. Cook for few seconds. Fold the Chilla into half.
Cut the Chilla into half and serve it with tomato ketchup.