In a bowl, combine besan, yogurt, ajwain, salt, turmeric, asafoetida, dhaniya powder, jeera powder and add water gradually to make a smooth batter. Make sure there are no lumps in the batter. It should be of smooth pouring consistency.

If you find the batter too thick, you can add a little more water.
Cover and leave it to rest for 15-20 minutes.

Heat oil in a non-stick pan. Add dry red chilli and rai/mustard seeds.
Once mustard seeds crackles, add hing, grated ginger, green chiliies and grated carrots. Saute on a medium flame for about a minute.

Now add all the dry spice powders (chaat masala, coriander powder and cumin powder) and salt. Mix well.
Finally add crumbled paneer and give a quick stir.

Remove from flame and keep aside.

Heat a non-stick tawa/ flat pan on medium heat. Spread a few drops of oil on tawa.

Pour a spoonful of batter and spread the batter gently with the back of ladle. Alternatively, you can also rotate the pan clock wise to spread the batter evenly in the pan.

Spread oil around the chilla, reduce the flame and cook till the top portion begins to look cooked.

Now flip it over and cook the other side.
Cook till both sides of the chilla turn golden brown.

Place the ready chilas on a plate and put the stuffing in the centre and fold the chillas.We can put the stuffing on Chilla on the Tawa also but very carefully.