Mung Paneer Chilla, its a easy breakfast, lunch or dinner. It’s nutritious and protein filled. It’s easy to make, you can make the batter and stuffing a couple days in advance. You can store it in the fridge for up to 3 days. The mung dal chilla is great on its own as well. It makes for the perfect for lunch boxes as well. If you have stuffing left over put it in a sandwich and grill it. It’s delicious!! I used this green chutney recipe, its a must for me. Try it and let me know what you think. Don’t forget to tag me @Zheelicious, I would love to see your creation.
Stay happy, stay hungry!
| Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes | Makes: 4 servings |
Ingredients:
- 1 cup whole mung, soaked overnight
- 3 cloves garlic
- 1 inch ginger
- 4 green chilies
- ¼ cup cilantro
- ¼ cup fresh mint (optional)
- Salt to taste
- 3 tbsp sooji flour
- ½ cup Water (more if needed)
- Green chutney
- Amul cheese to shred
- ½ onion finely chopped
- cilantro chopped
- 1 scallion, chopped
Paneer Filling:
- 2 potatoes, boiled & peeled
- ½ onion, finely chopped
- 8 oz. paneer, small cubes
- 1 tsp cumin powder
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp whole coriander, grinded in pestle
- Salt to taste
- Cilantro, chopped
- 1 scallion, chopped
- 1 tbsp oil
- 1 tsp cumin seeds
- ¼ tsp asafoetida
Directions:
- In a blender, add soaked mung, garlic, ginger, chilies, cilantro, min, salt, and water. Blend until it’s a liquid consistency. Add the sooji flour, mix well and set aside until ready to use.
- Smash the potatoes, add onion, paneer cubes, red chili powder, cumin powder, turmeric powder, coriander, salt, cilantro, scallion and mix well.
- In a small pan, heat some oil, add cumin seeds, and asafoetida. Once the cumin is fragrant and starts to sputter, add that on top of the potato paneer mixture.
Mix well and set aside.
- On a hot nonstick pan, spread the ladle full of the batter evenly starting from the center in a circular way in clockwise motion into a thin chilla. Drizzle the oil around.
- Spread the chutney on top, add the potato paneer mixture, chopped onions, cilantro, scallions, and shred some Amul cheese on top.
- Close it and enjoy the chilla with some chutney!!
Notes:
- You can make the chilla without the stuffing and it’s just as delicious.
- You can add more veggies into the filling, like spinach, peas, carrots, cabbage.
- Add water to the batter if you need as you go, because sooji flour will drink a lot of water.
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