|
Ingredients
|
Quantity
|
|
The
batter:
|
|
|
Salt
|
|
|
Besan (gram flour)
|
2 ¾ cups
|
|
Jeera (cumin seeds)
|
2 tsp
|
|
Red chilli powder
|
1 tsp
|
|
Asafoetida
|
¼ tsp
|
|
Ghee (clarified butter)
|
to shallow fry
|
|
The
topping:
|
|
|
Paneer
|
5 ounces
|
|
Onions (diced)
|
2/3 cup
|
|
Tomatoes (diced)
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½ cup
|
|
Coriander leaves – finely chopped
|
4 tbsp
|
|
Green chillies – seed and finely chopped
|
2
|
|
Water (to be reserved)
|
3 tbsp (45ml)
|
The besan: Sift along with salt into a bowl, add
cumin seeds and red chillies, mix well.
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.
The
paneer: Grate, mash or dice
it and divide into 16 equal portions.
The
vegetables: Mix
onions, tomatoes, coriander and green chillies in a bowl and divide into 16
equal portions.
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.
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.
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.
To serve:
