Wash & rinse split moong daal and soak with enough water covering them at least 2 hours.

After 2 hours discard the excess water. Grind the soaked daal, green chilli and ginger to thick smooth paste. Add a very little water as required.

To the paste add salt and some finely chopped coriander and whisk everything very well. Add water is required.

The batter has to be not too thick not too thin it should be of medium consistency. Allow the mixture to rest for 15-20 mins.

Prepare the stuffing–In a mixing bowl add grated paneer, chopped capsicum, onion, green chillies, Coriander and mix well. Add black pepper powder, chaat masala and salt to taste.(Add this seasoning while making chilla).

To make cheelas–Heat a nonstick pan on a medium low heat. Once hot, pour a scoop of batter in center and with help of spatula spread it into a round shape. You can make your chillas thick or thin.

Thin chillas are crispier than thick ones. Pour some oil towards the edges and on the top as well and fry until crisp and golden brown.

Flip upside down and cook for few seconds and flip it again.

If you want you can make chillas oil free or with very less oil. Taste equally good.

Place grated paneer mixture in the center. Then fold half or fold both side roll like shape.

Serve hot with green chutney and tomato sauce.