Ingredients
For Paneer Besan Chilla:
200 gm paneer
500 gm besan
100 gm onion, finely chopped
100 gm tomato, finely chopped
20 gm green chillies, chopped
30 gm green coriander, chopped
20 gm ginger, finely chopped
20 gm red chilli powder
10 gm turmeric powder
A pinch of asafoetida (hing)
Salt to taste
100 ml oil
For Chilla Gravy:
30 gm cashew nut
20 gm fennel seed
20 gm roasted chana dal
10 gm green chilli
10 gm garlic, peeled
10 gm fresh ginger
200 gm grated coconut
250 gms ghee
2 bay leaves
10 gm cinnamon
10 gms green cardamom
50 gms green coriander
For Tempering:
Few curry leaves
5 gm mustard seed
5 gm urad dal dhuli
5 gm channa dal
5 gm whole red chilli
10 gm ginger
10 gm garlic
For Garlic Pickle:
30 gm garlic, peeled
5 gmpanch phoran
50 ml mustard oil
5 gm turmeric
10 gm red chilli
50 gm jaggery
For Laung Khuska Chawal:
500 gm rice
15 cloves
500 ml milk
Salt to taste
100 gm ghee
Method
For paneer chilla:
Take a large mixing bowl. Add besan, salt, red chilli powder, turmeric powder and asafoetida. Mix well.
Make a smooth and thick batter by adding appropriate amount of water.
Mix well with a spatula and take care that no lumps are formed.
Add rest of the ingredients, mix well and leave for 10 minutes.
Heat a non stick pan, grease it with oil on medium fire, pour some batter, spread it, cook till golden on both sides, roll it when done and keep aside.
Make more rolls using the same method.
For gravy:
Make a smooth paste of cashew nut, fennel seed and roasted channa dal.
Make paste of green chillies, coconut, ginger and garlic, keep aside.
Put oil in pan, add bay leaf, cinnamon and cardamom. Stir it for a while, then add green chilli and onion, saute it till it gets soft. Add spice paste and cook it for some time.
Add water and cook it, then strain it for smoothness.
Put rolled besan chilla in curry to absorb the flavor and sauce.
For Garlic Pickle:
Heat oil, add panch phoran and chopped garlic.
Add turmeric and red chilli.
Mix into tamarind pulp and jaggery.
Cool and serve.
For laung khuska Rice:
Soak rice for 20 minutes.
Add ghee to a handi and heat it.
Add cloves to the heated ghee and let it crackle.
Add milk and water in 1:2 proportion and let it boil.
Add rice and salt.
After sometime put it on dum on slow flame for 15-20 minutes.
(Dum cooking refers to slow cooking on a low heat in a Handi. The lid is sealed with a mixture of flour and water)
Plating:
Open the chilla rolls from the foil covering, cut into slices put on plate.
Pour gravy over the Chilla rolls and serve with Laung Khuska Rice and garlic pickle on the side.