Prep Time: 15 minutes (+ 4–6 hours soaking)
Cook Time: 15 minutes
Total Time: 30 minutes (excluding soaking time)
Servings: 4 (8 chillas)
Difficulty: Easy
Ingredients
For the Chilla Batter
- 1 cup split yellow moong dal (or whole green moong), soaked for 4–6 hours
- 1 tsp Sarbu Himalayan Pink Salt
- 1-inch ginger, chopped
- 2 green chilies (optional)
- 2 tbsp coriander leaves, chopped
- ¼ tsp turmeric powder
- ½ tsp cumin seeds
- Water, as required for blending
For the Protein Filling
- 150 g low-fat paneer, crumbled
- ¼ cup grated carrot
- ¼ cup finely chopped capsicum
- 2 tbsp finely chopped onion
- 1 tbsp coriander leaves
- ¼ tsp black pepper
- ¼ tsp Sarbu Himalayan Pink Salt
- 1 tsp olive oil or ghee
For Cooking
- 2 tsp olive oil or ghee
Instructions
Step 1: Prepare the Batter
- Drain the soaked moong dal.
- Blend it with ginger, green chilies, cumin seeds, turmeric, and a little water until smooth.
- Transfer to a bowl and mix in chopped coriander and Sarbu Himalayan Pink Salt.
- Let the batter rest for 10 minutes.
Step 2: Prepare the Filling
- Heat a pan with 1 tsp oil.
- Add onions and capsicum; sauté for 2–3 minutes.
- Add grated carrot and cook for another minute.
- Stir in the crumbled paneer.
- Season with Sarbu Himalayan Pink Salt and black pepper.
- Mix well and remove from heat.
Step 3: Cook the Chillas
- Heat a non-stick pan or tawa over medium heat.
- Pour a ladleful of batter and spread it into a thin circle.
- Drizzle a few drops of oil around the edges.
- Cook for 2–3 minutes until golden.
- Flip and cook the other side for another 2 minutes.
Step 4: Assemble
- Place 2–3 tablespoons of the paneer filling in the center.
- Fold the chilla in half.
- Serve hot.
Serving Suggestions
- Serve with mint-coriander chutney or tomato chutney.
- Pair with plain yogurt for a balanced breakfast.
- Enjoy with a fresh salad for a wholesome lunch.
- Pack it in lunch boxes for a nutritious on-the-go meal.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
| Calories | 285 kcal |
| Protein | 18 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Sodium | Varies with salt added |
Why Use Sarbu Himalayan Pink Salt?
Sarbu Himalayan Pink Salt enhances the natural flavors of moong dal, fresh vegetables, and paneer without overpowering them. Its clean, balanced taste makes it an excellent choice for wholesome, protein-rich recipes that the whole family can enjoy.
Chef’s Tips
- Use whole green moong for a richer flavor and added fiber.
- Add spinach, grated beetroot, or finely chopped methi to the batter for extra nutrition.
- Blend the batter to a thick but pourable consistency for perfectly crisp yet soft chillas.
- For a vegan version, replace paneer with crumbled tofu.
- Serve immediately for the best texture and taste.
