Mar 19, 2021

Chilla protein wrap

by Simrun Chopra

Ingredients :

60g Yellow Moong Dal (Split)

20g White Urad Dal (Whole)

½ inch Ginger , finely chopped

1 Green Chillies , finely chopped

Salt , to taste

½ teaspoon Cumin seeds (jeera)

Pinch of Turmeric powder (Haldi)

Coriander (Dhania) Leaves , finely chopped

2 tsp oil/ghee

Ingredients for the Filling

60g Paneer (Homemade cottage cheese), Grated

10g Onion , finely chopped

10g Tomatoes , finely chopped

1 Green Chilli , finely chopped

1 teaspoon Chaat Masala Powder , for seasoning

Salt , to taste

Coriander (Dhania) Leaves , finely chopped

Method of preparation

To begin making the Moong Dal Chilla Recipe, soak the moong dal and urad dal together for at least 6 hours/overnight.
Grind moong dal along with green chilies and ginger into a smooth batter adding just enough water to grind the dal. The consistency of the batter should be that of a pancake (do not add too much water).
Combine all the ingredients for the paneer filling mixture. Keep aside.
Heat a skillet and pour a ladle full of moong dal chilla batter in circular fashion from center going outwards making a diameter approximately 6 inch.
Drizzle oil/ghee around the spread chilla batter. Allow the moong dal chilla to cook to medium heat. You will notice brown spots appearing inside and around the sides. Let it get crisp and then flip and cook the chilla for about a minute.

Remove the moong dal chilla from the skillet, place it on a platter with the bottom side facing down. Fill about scoop of paneer filling along center diameter of chilla and fold it lengthwise tightly. Cut the roll diagonally into 2 or three pieces and sprinkle some chaat masala on the top.
Serve hot