Moong Dal Chillas are one of the very popular street food of North-India. Chillas are just like pancake or crepes, prepared with varieties of lentils and flours. They can be served with or without stuffing.
Wash & rinse split moong daal and soak with enough water covering them at least 2 hours
After 2 hours discard the excess water. Grind the soaked daal, green chili and ginger to thick smooth paste. Add a very little water id required.
To the paste add asafetida, chili powder and salt; whisk everything very well.
Add water is required. The batter has to be nor too thick nor too thin it should be of medium consistency. Allow the mixture to rest for 15-20 mins.
Finely chop bell pepper, tomato, onion, coriander and green chilies.
In a mixing bowl add crumbled paneer with chopped vegetables and mix well.
Season with black pepper powder, chaat masala and salt to taste. Add seasoning while making chilla.
Heat a nonstick pan on a medium low heat. Once hot, pour a scoop of batter in center and with help of spatula spread it into a round shape. You can make your chillas thick or thin. Thin chillas are crispier than thick ones.
Drizzle some oil towards the edges and fry until crisp and golden brown. Flip upside down and cook for few seconds and flip it again.
You can make chillas oil free or with very less oil. Taste equally good.
Place crumbled paneer mixture in the center. Then fold as shown in picture giving it roll like shape.
Serve hot with green chutney/Mint Coriander Chutney and tomato sauce.
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