Ingredients Jump to Instructions ↓

  1. The Batter

  2. Salt

  3. 2 3/4 cups 171g / 6oz Besan - (gramflour)

  4. 2 teaspoons 10ml Jeera - (cumin seeds)

  5. 1 teaspoon 5ml Red chilli powder

  6. 1/4 teaspoon 1 1/3ml Asafetida*

  7. Desi ghee - (clarified butter) to shallow fry

  8. The Topping

  9. 5 oz 142g Paneer

  10. 2/3 cup 41g / 1.4oz Onions - (diced)

  11. 1/2 cup 31g / 1.1oz Tomatoes - (diced)

  12. 4 tablespoons 60ml Taaza dhania - (coriander); finely chopped

  13. 2 Green chillies - (seed and finely chopped)

Instructions Jump to Ingredients ↑

  1. * to be reserved in 45 ml (3 tbsp) of water The besan: Sift along with salt into a bowl, add cumin seeds and red chillies, mix well.

  2. The batter: Mix the dissolved asafetida and 540 ml (2 1/4) cups of water with the besan mixture and make a batter of pouring consistency. Divide into 16 equal portions and keep aside.

  3. The paneer: Grate, mash or dice it and divide into 16 equal portions.

  4. The vegetables: Mix onions, tomatoes, coriander and green chillies in a bowl and divide into 16 equal portions.

  5. Cooking Heat just enough ghee in a small frying pan, spread a portion of the batter to make a pancake with a four inch diameter and shallow fry over low heat for a few seconds.

  6. Sprinkle a portion each of the paneer and vegetables on the pancake, sprinkle a little ghee along the periphery and cook. Lift the pancake and if perforations are visible and the chillah is lightly colored, flip it over.

  7. Sprinkle another small quantity of ghee, cook for 45 seconds. Fold and remove to absorbent paper to drain off the excess fat. Repeat the process with the remaining portions.

  8. To serve Remove to a dish and serve with coriander chutney or sounth and accompaniments of your choice.

  9. Serves: 4 Preparation time: 25 minutes Cooking time: 2 minutes per chillah This recipe was contributed by Jiggs Kalra, who is well known around the globe as food connoisseur, critic and one of the leading lights in the world of Indian cuisine.


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