Directions
Ingredients
Plain Oats – ½ cup
Water – ½ cup
Gram flour (besan)- ⅓ cup
Salt – to taste
Onion chopped – ¼ cup
Green chilli chopped – 1no
Ginger chopped – 1 tsp
Ajwain (carom) – ¼ tsp
Roasted Jeera (cumin) – 2tsp
Black salt – ½ tsp
Amchur powder (dry mango) –
Pepper powder – ½ tsp
Kasoori methi powder – ½ tsp
Turmeric powder- ½ tsp
Chilli powder – 1tsp
Coriander chopped – handful
Water – a dash
Oil/ghee – for frying
For Paneer Stuffing
Paneer – 200gms
Salt – to taste
Kasoori methi powder – ¼ tsp
Coriander chopped – handful
Ginger Chopped – 1 tsp
Green chilli chopped – 1tsp
Chilli powder – ½ tsp
Roasted Cumin – 1½ tsp
Pyaz Imli Chutney
Tamarind water (thick) – 2cups
Spring onion chopped – ½ cup
Onion chopped – ½ cup
Salt – to taste
Black salt – to taste
Roasted cumin – 2tsp
Chilli powder – 1 tsp
Ginger chopped – 2 tsp
Green chilli chopped – 1nos
Potato boiled & mashed – ½ cup
Sugar powdered – 2-3 tbsp
Coriander chopped – handful
Water chilled – ½ cup
Steps
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1
Done
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For Oats Chilla BatterMix together oats, water, besan and salt. Add them to a mixer grinder and grind to a paste. You can make it into a smooth batter or keep it a bit coarse. Remove the batter to a bowl and add onion, green chilli, ginger, ajwain, roasted jeera, black salt, amachur, pepper powder, kasoori methi, turmeric, chilli powder and chopped coriander. Mix them together to make a batter. Add a dash of water if the batter is too thick. We need thick but a pouring consistency of batter. Keep the batter aside. |
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2
Done
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For the stuffingMash up the paneer with your hands in a bowl. To this add salt, kasoori methi, coriander, ginger, green chillies, chilli powder and roasted cumin. Mix them together and the paneer filling for chilla is ready. |
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3
Done
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For Onion & Tamarind Chutney (Jhakas Chutney)Pour the tamarind water in a bowl, add spring onions, onions, salt, black salt, toasted cumin (lightly crushed), chilli powder, ginger, green chillies, boiled & mashed potato, sugar and chopped coriander. Using your hands mash & mix everything. The idea is to crush the onions with your fingers to release its flavour. Do this for 4-5mins. Now add chilled water to correct the consistency of the chutney. Chutney is ready. |
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4
Done
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For Cooking ChillaTo prepare the chilla, simply heat a pan or tawa to medium hot. Drizzle oil or ghee and pour a laddle full of batter int eh centre and spread it thin like a dosa. If you wish you can also make the chilla thick. Cook till holes start to appraise on the top of the chilla. Drizzle some oil on top and flip it to cook on high heat for 2 mins. Flip again, lower the heat and add a generous portion of the paneer filling in the centre. Flip half of the chilla over the other. Remove to a plate and server it with the chutney. Repeat with the remaining batter. |
