"Moong Dal Chillas are one of the very popular street food of North-India. Chillas are just like pancake or crepes, prepared with varieties of lentils and flours. They can be served with or without stuffing. Moong Daal Chilla or Yellow Split Gram Chillas are pan-cakes stuffed with crumbled paneer/cottage cheese based stuffing. Moong daal is very healthy, low in fat, full of protein and a very good option for Diabetics. It is gluten-free and low on glycemic index as well. This recipe makes great breakfast, delicious snack, perfect for quick meal and even perfect for lunch boxes. This recipe is kids friendly too, just skip chilies. Serve hot with Green Chutney/Mint Coriander Chutney or Tomato Sauce. Eat healthy stay fit 😊"
Cuisine: Indian | Recipe Category: Appetizer | Serving: 10 Chillas
Soak Time: 2 Hours | Prep Time: 10 Minutes | Cook Time: 20 Minutes
Ingredients
For the Batter
For the Stuffing
1.
|
Moong
Daal/Yellow split gram
|
1 cup.
|
2.
|
Ginger
|
1 inch
|
3.
|
Green
chilies
|
1-2
pc
|
4.
|
Hing/asafetida
|
1
pinch
|
5.
|
Red
chili powder
|
1/8
Tsp.
|
6.
|
Salt
|
To
taste
|
For the Stuffing
1.
|
Paneer/cottage
cheese, crumbled
|
½
cup
|
2.
|
Bell
pepper (I used red & green), chopped
|
½
cup
|
3.
|
Tomato,
chopped
|
½
cup
|
4.
|
Onion,
chopped
|
½
cup
|
5.
|
Coriander,
finely chopped
|
¼
cup
|
6.
|
Green
chilies, finely chopped
|
1-2
pc
|
7.
|
Chaat
masala
|
½
Tsp.
|
8.
|
Black
pepper powder
|
A
pinch
|
9.
|
Salt
|
To
taste.
|
Others
1.
|
Oil
|
For
frying
|
2.
|
Green
chutney/
|
For
serving
|
3.
|
Tomato
ketchup
|
For
serving
|
Prepare the Batter:
- 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 chili and ginger to thick smooth paste. Add a very little water id required.
- To the paste add asafetida, chili powder and salt; whisk everything very well.
- Add water is required. The batter has to be nor too thick nor too thin it should be of medium consistency. Allow the mixture to rest for 15-20 mins.
Prepare the Stuffing
To make Chillas
- 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.
- Drizzle some oil towards the edges and fry until crisp and golden brown. Flip upside down and cook for few seconds and flip it again.
- You can make chillas oil free or with very less oil. Taste equally good.
- Place crumbled paneer mixture in the center. Then fold as shown in picture giving it roll like shape.
- Serve hot with green chutney/Mint Coriander Chutney and tomato sauce.
- Consistency: The consistency of batter should be not to thick nor too thin. If batter happens to be too thin add some rice flour or besan/gram flour to adjust the consistency.
- Kids Friendly: To make it kids friendly skip green chilies. Moong daal chillas are very good option for kid’s lunch-box menu and for snacks time.
We call this paratha roll in my country i am not sure about yours. But it is the quickest yet the tastiest snack and kids love it the most.
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