Moong Dal and Paneer Phudina Chila
by Tarla Dalal
Added to 447 cookbooks
This recipe has been viewed 47614 times
Chock-full of nutrients and abundant in flavour too, the Moong Dal and Paneer Phudina Chila is a wonderful snack to have any time of the day, whether for breakfast, supper or as a tea-time treat for a sudden guest. Ready in minutes, this flavourful chila features an exciting stuffing of mint-tinged paneer.
- Divide the topping into 4 equal portions and keep aside.
- Drain the soaked moong dal, add ½ cup of water and blend in a mixer till smooth.
- Transfer the mixture into a bowl, add the ginger-green chilli paste, asafoetida, sugar and salt and mix well.
- Divide the batter into 4 equal portions and keep aside.
- Heat a non-stick tava (griddle), grease with a little oil, pour a portion of the batter on the tava and spread it evenly to make a 125 mm. (5") diameter round.
- Spread a portion of the topping evenly over it and press it gently so the topping sticks to the chila.
- Cook, using a little oil, till it turns golden brown in colour from both the sides.
- Repeat steps 5 to 7 to make 3 more chilas.
- Serve immediately with green chutney and tomato ketchup.
Nutrient values per chila
|Vitamin A||138.2 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||1.1 mg|
|Folic Acid||28.9 mcg|
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