Stuffed besan rice chilla

Name: Stuffed besan rice chilla
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups besan; 1/2 cup rice flour; to taste Salt; 250 gms Paneer; 2 Tomatoes, finely chopped; 1 Green chilli finely chopped; 2 onions, finely chopped; 1/2 tbsp Red chilli powder; 1 tbsp Coriander powder; 1/2 tbsp Dry mango powder; 1/2 tbsp Garam masala; handful Green coriander leaves finely chopped; as required Finely chopped green capsicum

Divya Dev Gulati @Divya

#GMH
Some twist in besan chilla you like when you get bored from simple chilla

Divya Dev Gulati @Divya

#GMH
Some twist in besan chilla you like when you get bored from simple chilla

Saved

Ingredients

15 mins

4 servings

2 cupsbesan
1/2 cuprice flour
to tasteSalt
250 gmsPaneer
2 Tomatoes, finely chopped
1Green chilli finely chopped
2onions, finely chopped
1/2 tbspRed chilli powder
1 tbspCoriander powder
1/2 tbspDry mango powder
1/2 tbspGaram masala
handfulGreen coriander leaves finely chopped
as requiredFinely chopped green capsicum

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Steps

15 mins

1

In a bowl, take 1/2 cup rice flour. Add some water to make a batter and keep it aside for half an hour.
2

Take 2 cups besan in a mixing bowl. Add water, salt and red chilli powder in it to make a thick batter.
3

Add rice flour batter in besan batter the consistency must be smooth flowing.
4

Take grated cheese in a bowl and add all the spices, onion and finely chopped tomatoes, ginger, coriander leaves, capsicum for filling.
5

Heat a tawa or non-stick pan. let the pan become medium hot. Then take a ladle full of the batter and pour on the pan.
6

Gently with the back of the ladle, begin to spread the batter.
7

Spread lightly and gently so that the cheela does not break.
8

On a low flame cook the cheela till the top begins to look cooked.
9

Then drizzle ½ to 1 tsp oil on the chilla at the edges and all around. Skip oil if you want to prepare oil free chilla.
10

Continue to cook till the base gets light golden.
11

Now put some filling on the upper side and fold it half.
12

Serve hot chilla with tomato and green chutney.