Tasty Paneer & Moong Dal ChillaVeg

1

Thoroughly wash the moong dal and soak it in water for 1 hour.

2

In a mixer jar, add the soaked moong dal, onion, green chilies, garlic, ginger, salt, and red chili powder.

3

Add a little water and blend everything into a smooth, consistent batter. Transfer the batter into a bowl and set it aside.

1

Heat oil in a pan and add cumin seeds.

2

Add the finely chopped onion and green chili, and sauté until lightly cooked.

3

Stir in the salt, turmeric powder, kashmiri red chili powder, chat masala, and garam masala powder.

4

Add the finely chopped paneer to the pan and cook for about 3 minutes.

5

Squeeze fresh lemon juice over the mixture, add chopped coriander leaves, mix well, and remove from heat.

1

If the batter is too thick, stir in a little water to reach a spreadable consistency.

2

Heat a tawa (griddle). Pour a ladle of the batter onto the center and spread it out into a thin, even circle.

3

Drizzle a small amount of oil around the edges and cook until golden brown.

4

Flip the chilla and cook the other side until thoroughly done.

5

Once cooked, place a portion of the prepared paneer filling into the center of the chilla, fold or roll it, and serve hot.