Besan Chila with Paneer filling

This is one of my favorite recipes because it is easy to make, quite filling and healthy too. Just one caution, if you are not used to making dosas's and chila's start with a nonstick pan.


For the Chila
Besan (gram flour) - 1 cup
Zeera (cumin seeds) - 1 pinch
Heeng (asafoetida) - 1 pinch
Saunf (fennel seeds) - 1 tsp
Eno - 1 tsp (optional)
Salt and red chilly powder to taste
Oil to cook

For the Filling
Paneer - 1/2 cup grated
Tomato - 1 small - finely chopped
Onion - 1 small - finely chopped
Green Chilly - 1 finely chopped
Few coriander leaves - chopped
salt to taste

Mix everything for the filling together and keep aside

Mix everything for the chila together (except oil) and add water to make a batter. It should be of a dripping consistency and easy to spread.

Heat a nonstick pan and brush it with oil. Spread a thin layer of chila batter on it in a round shape.

Cook on one side till brown and flip over to the other side. Cook for 30 seconds and flip over again. Put a portion of the filling mixture on the less cooked side and fold the chila in half.

Serve hot with green chutney and tomato ketchup.