Moong Dal and Paneer Phudina Chila by Tarla Dalal
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.
Preparation Time:
Cooking Time:
Makes 4 chilas
Preparation Time:
Cooking Time:
Makes 4 chilas
Ingredients
1/2 cup yellow moong dal (split yellow gram) , soaked for 4 hours
1/2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
1/2 tsp sugar
salt to taste
To Be Mixed Into A Topping
1/2 cup crumbled paneer (cottage cheese)
1/4 cup finely chopped mint leaves (phudina)
1/2 tsp finely chopped green chillies
1/2 tsp chaat masala
salt to taste
Other Ingredients
oil for greasing and cooking
For Serving
green chutney
tomato ketchup
Method
- 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.
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