Besan Chilla with Paneer

Ingredients

• 80 g (about 3/4 cup)Besan (gram flour)
• 200 mlWater, add gradually for the batter
• 100 gPaneer, crumbled
• 1/2 small (about 35 g)Onion, finely chopped
• 2 tbspCoriander, finely chopped
• 1/8 tspTurmeric
• 2 tspOil
• 1/4 tsp, or to tasteSalt

Contains: milk.

Method

1. 1Put the besan in a mixing bowl. Add about half the water and whisk until completely smooth, scraping the sides of the bowl to break up any dry lumps.
2. 2Whisk in the remaining water. The batter should be the consistency of pouring cream: thick enough to coat a spoon but loose enough to spread in the pan.
3. 3Mix in the onion, coriander, turmeric, and salt. Keep the crumbled paneer separate for the filling.
4. 4Heat a non-stick tawa or pan over medium heat for 2 minutes. Brush it with about 1/2 tsp oil; it is ready when a drop of batter sizzles gently.
5. 5Pour about 1/4 of the batter in the centre and spread it into a thin circle with the back of the ladle. Do not keep spreading once the batter starts to set.
6. 6Sprinkle one-quarter of the paneer over the top. Drizzle about 1/4 tsp oil around the edge and cook for 2 to 3 minutes, until the base is golden and the top looks dry rather than glossy.
7. 7Fold the chilla in half over the paneer. Flip carefully and cook for 1 more minute, until the paneer is warm and the centre is set.
8. 8Repeat with the remaining batter and paneer. Serve hot; a cooked chilla should release easily from the pan and have no raw, pasty batter inside.