Stuffed Chilas

INGREDIENTS
For chilas:
  • 1 cup gluten free besan
  • 1 tbsp oil
  • salt to taste
  • oil for cooking
For the Stuffing:
  • 2 cups paneer (cottage cheescubes
  • 1 cup green peas, boiled
  • 1/2 cup chopped tomatoes
  • 1 green chilli, chopped
  • 1/2 tsp cumin seeds (jeera)
  • 2 tbsp chopped coriander (dhania)
  • 1 tsp chaat masala
  • 1 tbsp butter
  • salt to taste
  • ¼ Cup Green Chutney

METHOD

For the chilas:

  1. Mix the gluten-free gram flour or besan, salt and 1 tablespoon of oil into a thin batter, using enough water.
  2. Heat the non-stick tava (griddland grease it with oil.
  3. Pour a ladleful of the mixture on the tava and spread it evenly to make a thin pancake.
  4. Cook both sides on a medium flame using a little oil to cook. Take care to see that it does not brown.
  5. Repeat for the remaining batter to make more chilas. Keep aside.

For the stuffing Mixture:

  1. Heat the butter and add the green chilli and cumin seeds.
  2. Add the tomatoes and sauté for 2 to 3 minutes.
  3. Add the paneer, peas, chaat masala and salt and sauté for a few more minutes.
  4. Top it with the chopped coriander, divide into 12 portions and keep aside.

How to Proceed:

  1. Place one portion of the stuffing mixture on a chila and fold it to make a semicircle.
  2. Top with green chutney and serve hot.
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