How to make stuffed Moong Dal Chilla recipe at home With step -for -step photo recipe. The filled Moong Dal Chilla recipe is a high protein -Moong -dal -Chilla recipe. This chilla consists of yellow moong dal, paneer, ginger, garlic, green chilli, carrots, cabbage, capsicum, etc., which is rich in proteins and vitamins. Chilla is popular in northern India.
How to use Paneer -filled Moong Dal Chilla Recipe # #
In addition, I would like to share some suggestions for a Moong Dal Chilla with filled Paneer recipe. First, the consistency of the dough should not be too thin or too thick. Also use the same soaked water while grinding and grinding the small course. Second, you can add vegetables and filling of your choice. After all, the size of the chilla depends on its preference, how big or small. Also keep the flame low to medium while distributing the chilla on Tawa.
How to serve Paneer Moong Dal Chilla #
Stuffed Moong Dal Chilla is served as an Indian starter for parties in breakfast, lunch box. Moong Dal Chilla served with tomato ketchup, green chutney, tomatoes onion chutney, garlic chutney or with a cup of tea.
Paner filled Moong Dal Chilla Recipe
The filled Moong Dal Chilla recipe is a high protein -Moong -dal -Chilla recipe. This chilla consists of yellow moong dal, paneer, ginger, garlic, green chilli, carrots, cabbage, capsicum, etc., which is rich in proteins and vitamins.
Recipe for printing
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Course: Starting, breakfast, chilla, snack
Kitchen: North Indian recipe
Portions: 7 Chilla
For chilla
- 1 cup Moong Dal (Soaked 3 hours)
- 2 Tbsp Green chilli, ginger, garlic (Chopped)
- Salt to taste
- Water as needed
- oil
For filling
- 1 Tbsp oil
- ½ Tbsp Ginger garlic paste
- 1 cup Kohl, capsicum, carrot (Chopped)
- ½ cup Paneer (Grated)
- Salt to taste
- 2 Tbsp Coriander goes (Chopped)
For filling
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First take a pan and add oil, ginger garlic paste. Fry until the raw smell disappears.
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Second, add chopped cabbage, carrots, capsicum. Cook for 4 Minutes on medium to high flame.
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Now switch off the flame. And add grated paneer and salt. Mix it gently.
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Then add chopped coriander leaves. Mix it again. And your filling is ready.
For chilla
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First, wash and soak for 3 hours yellow Moong Dal. Then take a sanding glass and add soaked Moong Dal, salt, ginger garlic -green -chili paste. Grind up to rough. And put in a bowl.
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Now take a tawa and heat it with oil with oil.
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If tawa heat up properly, pour the dough on Tawa and spread out like dosa. Keep the flame low as you spread. Now cook chilla on a medium flame from both sides.
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Then fill chilla with filling as described and roll around like dosa.
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Your filled Moong Dal Chilla is ready to serve.
Keywords: Paner filled Moong Dal Chilla
Instructions to make Moong Dal Cheela recipe with stuffed paneer #
For filling
1. First take a pan and add oil, ginger garlic paste. Fry until the raw smell disappears.
2. Second, add chopped cabbage, carrot, capsicum. Cook for 4 minutes with medium to high flame.
3. Now switch off the flame. And add grated paneer and salt. Mix it gently.
4. Then add chopped coriander leaves. Mix it again. And your filling is ready.
For chilla
1. First, wash and soak the yellow Moong Dal for 3 hours. Then take a sanding glass and add soaked Moong Dal, salt, ginger garlic -green -chili paste. Grind up to rough. And put in a bowl.
2. Now take a tawa and heat it with oil with oil.
3. If Tawa heat up properly, pour the dough on Tawa and distribute yourself like dosa. Keep the flame low as you spread. Now cook chilla on a medium flame from both sides.
4. Then fill chilla with filling as described and roll around like dosa.
5. Your stuffed Moong Dal Chilla is ready to serve.
Tips for the production of Paneer Stoffed Moong Dal Chilla #
- First, the consistency of the dough should not be too thin or too thick.
- The size of the chilla depends on its preference, how big or small.
- You can add vegetables of your choice such as cauliflower, green peas, corn, etc.
- Keep the flame low to medium while spreading the chilla on Tawa.
- Instead of a paneer filling, you can use cheese, palak, etc.
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