It looks like this week is a veggie bonanza, and I’m excited to ride it through the weekend. With my favourite teams, Liverpool and Newcastle, set to play on Saturday night, I want to enjoy all the action without spending too much time in the kitchen. That’s where Paneer Chila comes to my rescue.
This simple, no-fuss vegetarian recipe bursts with flavour, and when paired with tamarind chutney, it offers a delightful balance to the richness of the gram flour and paneer. On match day weekends, I love easy-to-cook recipes that are both delicious and quick to enjoy.
Give my Paneer Chila recipe a try while cheering for your favourite team. Happy cooking!
For Chila
1 cup besan/gram flour
1/4tsp turmeric
1/4tsp ajwain/carom seeds
1/2tsp salt
3/4cup water
oil for roasting
For Stuffing:
3 tsp Oil
1 tsp ginger paste
1/4cup carrot, finely chopped
1/4cup capsicum, finely chopped
1/4cup sweet corn
1/4tsp turmeric
1/2tsp Kashmiri red chilli powder
1/2tsp pepper, crushed
1/2tsp salt
1/4tsp garam masala
1 cup paneer grated
2 tbsp coriander, finely chopped
Instructions
- Mix all the ingredients For Chila and form a batter.
- Pour a ladle of batter on hot tawa. Spread gently making sure the chila is slightly thick. Spread a tsp of oil around the corners.
- Allow to cook on low to medium flame for a minute or until the bottom is cooked completely.
- Now flip gently without breaking the chila. Press gently, making sure the chila is cooked from both sides.
- Spread 2 tbsp of prepared paneer stuffing on half of the chila.
- Fold half and roast till slightly crisp. Enjoy Paneer Chila with green chutney and tamarind chutney.
Yummy new recipe.