Paneer Stuffed Besan Chilla (Stuffed Savory Lentil Crepes)
Contrary to what people think of me now, I grew up in a primarily vegetarian household. There would be once in two weeks chicken or mutton curry and that occasional fish fry that my uncles would get from outside and all this would be a fairly standard, non experimental stuff since mum was a vegetarian herself and dad never experimented with food too much.
However mum is a home economics graduate and the fact that protein is important to eat was stuck in her head so once a week (and sometimes two) our breakfast would be besan ka chilla, usually the simpler one here, but then there would be days when she would make this stuffed besan chilla and this is what had my heart.
She would make slightly soft, slightly crisp, thin besan chillas and they would be stuffed with lightly spiced homemade crumbled paneer with some more vegies thrown in. I remember for this and the paneer bhurji, the paneer would always be home made and super soft and fresh. Home made paneer, eaten raw is what a true delight feels like. If you know why people love paneer probably tasting that is the answer to it
She would then roll the chillas and we would dip it in loads of tomato ketchup and eat our way through it, usually making everything around us dirty. Our hands and mouths would be red with ketchup and three of us would threaten to then dirty each others dresses with it or put a little on mum's cushion cover and gang up against one, yes we were evil like that
Offlate, I have been craving a lot of my childhood food whether it is the Rajma Chawal, Lacha Onion Parantha or my mum's tutti fruity cake. May be it is the fact that the 40th birthday is round the corner and I am going through what they call as "mid life crisis" and trying to find my identity, mulling over what have I achieved in a 40 year long life. But as usual I digress, so in the quest of making all things related to childhood I present to you this stuffed besan chilla or Cottage cheese stuffed savory lentil crepes as they would call it if they were made in Masterchef
Paneer Stuffed Besan Chilla (Cottage Cheese Stuffed Savory Lentil Crepes)
For the cheela
For the paneer stuffing
- Take besan, ajwain, red chili powder, coriander powder, garam masala and salt in a bowl and mix well. Mix in the yoghurt and little water at a time and make lump free & thin batter.
- Mix all the stuffing ingredients so that spices are well blended. Keep aside
- Heat a non stick tawa on medium heat. Once hot drizzle about 1/2 tsp of oil. Once oil is hot, pour a ladle of batter and spread it to make a round shape like you would pour a dosa. Let the cheela gets cook on one side about 2 minutes or till gets golden brown. Flip and cook the other side as well.
- Place 2-3 tbsp of stuffing in one side of the cheela and roll to make a cylinder.
- Repeat for all the batter, serve hot with mint and coriander chutney and tomato ketchup