Besan Cheela with Paneer Stuffing: Chilla batter is plain (just like dosa batter) and flavorful paneer stuffing is made with veggies. This makes a quick-to-make, filling dinner opti
In a bowl, combine besan, semolina, salt, turmeric powder, and hing. Mix well.
Add yogurt and water gradually, whisking continuously to create a smooth, lump-free batter.
Cover the bowl and let the batter rest for 15 minutes while you prepare the stuffing.
Make The Paneer Stuffing:
In a separate bowl, mix grated paneer with grated carrots, finely chopped onion, peppers, cilantro, and green chilies.
Season the mixture with salt, pepper, red chili powder, kasoori methi, roasted cumin powder, and amchur powder. Combine everything thoroughly.
Prepare the Paneer Besan Chilla:
Heat a cast iron pan over medium heat. Once hot, drizzle about a teaspoon of oil and spread it evenly with a paper towel to season the pan.
Pour approximately 2 ladlefuls of batter into the center of the pan and spread it in a circular motion to form a thin pancake, similar to dosa.
Drizzle some oil around the edges and center of the chilla and allow it to cook for a few seconds.
When the surface of the chilla appears dry but is not fully cooked, spread approximately 1 tablespoon of Schezwan sauce evenly over the top.
Spread the prepared paneer stuffing evenly on top of the chilla and lightly press it down with the back of a spoon to adhere.
Cover the pan with a lid and cook for about a minute or until the bottom of the chilla is golden brown.
Using a spatula, gently loosen the sides and bottom of the chilla and fold it in half, similar to a dosa.
Notes
Rest the Batter: Allow the batter to sit for a minimum of 15 minutes before cooking. This helps blend the flavors and yields a softer texture. Additionally, resting the besan aids in easier digestion.