Rajasthani Stuffed Chilas: Savory Paneer & Pea Pancakes
40 minutes
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About Rajasthani Stuffed Chilas: Savory Paneer & Pea Pancakes
Experience the delightful flavors of Rajasthan with these Stuffed Chilas! These savory pancakes, made with chickpea flour (besan), are filled with a vibrant mixture of paneer (Indian cottage cheese), green peas, and tomatoes, seasoned with warming spices. A perfect blend of textures and tastes, this recipe elevates the classic chila into a delicious and satisfying snack or light meal.Unlike traditional chilas, this recipe adds a flavorful twist with a hearty paneer and vegetable stuffing. The crispy chilas provide a delightful contrast to the soft paneer and tender peas, creating a truly memorable culinary experience. These stuffed chilas are perfect for sharing with family and friends, making them ideal for any gathering or special occasion.Easy to make and packed with flavor, this recipe is a fantastic introduction to Rajasthani cuisine. Get ready to impress your taste buds!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Chilas:
- 1 cup Gram Flour bengal gram flour, besan
- 1/4 tsp Asafoetida hing
- 1 tbsp Oil vegetable oil or ghee
- 1 tsp Salt or to taste
- 1 cup Water or as needed to make a thin batter
For the Stuffing:
- 8 oz Cottage Cheese cubed, indian cottage cheese
- 1 cup Peas boiled, fresh or frozen, green
- 1/2 cup Tomatoes finely chopped
- 1 Chili Pepper finely chopped, green, or to taste
- 1/2 tsp Cumin jeera
- 2 tbsp Coriander chopped (dhania), fresh
- 1 tsp Chaat Masala
- 1 tbsp Butter or ghee
- 1/2 tsp Salt or to taste
- 2 tbsp Oil for cooking chilas
Instructions
Prepare the Chilas
- Mix chickpea flour, asafoetida, salt, and 1 tablespoon of oil in a bowl. Gradually add water, whisking until a smooth, thin batter forms.
- Heat a non-stick griddle or tava over medium heat. Lightly grease with oil.
- Pour a ladleful of batter onto the hot griddle, spreading it thinly to form a small pancake.
- Cook for 1-2 minutes per side, or until lightly golden and cooked through. Use a little oil to prevent sticking. Do not brown.
- Repeat with the remaining batter to make approximately 12 chilas. Set aside.
Prepare the Stuffing
- Heat butter in a pan over medium heat. Add green chilies and cumin seeds; sauté for 30 seconds until fragrant.
- Add chopped tomatoes and sauté for 2-3 minutes until softened.
- Stir in paneer cubes, boiled green peas, chaat masala, and salt. Sauté for another 2-3 minutes, until heated through and well combined.
- Stir in chopped coriander. Divide the stuffing into 12 equal portions. Set aside.
Assemble and Serve
- Place one portion of the stuffing mixture onto a chila. Fold the chila in half to form a semi-circle.
- Serve immediately with your favorite chutney (optional) while still warm.
Recipe Notes
Expert Tips for Perfect Stuffed Chilas
- For extra flavor, add a pinch of turmeric powder to the chila batter.
- If using frozen peas, ensure they are fully thawed and drained before adding them to the stuffing.
- Adjust the amount of green chilies according to your spice preference.
- For a richer taste, use ghee (clarified butter) instead of vegetable oil for cooking the chilas and in the stuffing.
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Recipe Nutrition
Calories: 388kcalCarbohydrates: 28gProtein: 15gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 1710mgFiber: 1gSugar: 4g
Sneha Agarwal
Articles: 20
7 Comments
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What a great recipe! Thanks for sharing.
Such a tempting dish! Thank you.
Yum! This recipe is a must-try.
This looks so inviting! Thank you.
This is perfect! Can’t wait to taste it.
Sounds yummy and healthy.
Is there any particular side like cutney which you should have with chills.. just like soda. Can you suggest something.