Ingredients

• Paneer 100gm
• Onion
• Tomato
• Coriander
• Potato Masala
• Besan
• Butter
• Udad Dal Paste
• 1 green chili, finely chopped (optional)
• Salt to taste ,Water, as needed

Nutrition Per Serving

Cooking Instructions

1. In a mixing bowl, combine chickpea flour (besan), crumbled paneer, chopped onion, tomato, green chili (if using), coriander leaves, turmeric powder, red chili powder, and salt.

2. Gradually add water to the mixture while stirring continuously to make a smooth batter. The consistency should be like a pancake batter.

3. Heat a non-stick skillet or tawa over medium heat. Grease it lightly with Butter.

4. Pour a ladleful of batter onto the skillet and spread it evenly in a circular motion to form a thin pancake (chila). Drizzle some oil around the edges.

5. Cook the chila for 2-3 minutes until the bottom side is golden brown and crisp.

6. Flip the chila using a spatula and cook the other side for another 2-3 minutes until golden brown and cooked through.

7. Repeat the process with the remaining batter, adding more oil to the skillet as needed.

8. Serve the paneer chila hot with chutney, yogurt, or any dipping sauce of your choice.