by Tarla Dalal
Added to 645 cookbooks
This recipe has been viewed 19420 times
Chilas are pancakes unique to the desert province of Rajasthan. This recipe is of Bengal gram flour chilas stuffed with cubes of paneer, crunchy green peas and tangy tomatoes, tossed together with a dash of chilli and cumin seeds. At home, we often make besan chilas with onions, tomatoes, coriander and chillies. This recipe however transforms the same old chila into a delightful chaat for your family and friends.
- Mix the gram flour, asafoetida, salt and 1 tablespoon of oil into a thin batter, using enough water.
- Heat a non-stick tava (griddle) and grease it with oil.
- Pour a ladleful of the mixture on the tava and spread it evenly to make a thin pancake.
- Cook both sides on a medium flame using a little oil to cook. Take care to see that it does not brown.
- Repeat for the remaining batter to make 12 chilas. Keep aside.
- Heat the butter and add the green chilli and cumin seeds.
- Add the tomatoes and sauté for 2 to 3 minutes.
- Add the paneer, peas, chaat masala and salt and sauté for a few more minutes.
- Top with the chopped coriander, divide into 12 portions and keep aside.
- Place one portion of the stuffing mixture on a chila and fold it to make a semi circle.
- Top with green chutney and serve hot.
Nutrient values (Abbrv) per serving
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