Recipe Cook Time
|:||1 Hour 20 Minutes|
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.
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)
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.