Moong Chilla (Cheela) is essentially an Indian pancake made using gram flour. It is a common breakfast item and can be served along with a chutney or just plain. This recipe was shared by my friend Pooja. We have made some changes to the usual way of serving a moong chilla and have made it into an interesting snack.

We have stuffed the moong chilla with a paneer (cottage cheese) filling, and then presented it like a chaat. Chaat is a popular street food in India. Chaats generally had a spicy and tangy taste due to the addition of different spices as well as the mint chutney and tamarind chutney.

This moond chilla chaat is a great snack that you can serve your kids to ensure they have a well balanced and healthy snack for their sudden hunger pangs.

Moong Chilla (Cheela) Chaat

Course: SnacksCuisine: IndianDifficulty: Moderate
Servings

6

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

A healthy and delicious twist to the traditional moong dal chilla

Ingredients

  • For the chillas
  • Moong dal – ½ cup

  • Green Chillies – 2, sliced

  • Salt – as per taste

  • Water – as needed for the batter

  • For the filling
  • Paneer – 200 gms, crumbled/grated

  • Ajwain – ¼ tsp

  • Chilli powder – ½ tsp (adjust as per taste)

  • Chaat Masala – ½ tsp (adjust as per taste)

  • Salt – as per taste

  • For assembling the chaat
  • Whisked Curd – ¼ cup

  • Tamarind Chutney – 2-3 tbsp

  • Green Chutney – 2-3 tbsp

  • Red Chilli Powder – as per taste

  • Black Salt – as per taste

  • Coriander leaves – a few, chopped

Step by Step Process

  • Soak the moong dal for atleast 2 hours in water.
  • Drain the water and add the green chillies to it.
  • Grind it to a smooth paste, adding some water.
  • To this batter, add salt as per taste and more water and make it to a dosa like consistency.
  • For the filling, take the paneer and add the ajwain, chilli powder, chaat masala and salt to it. Mix it well and keep it aside.
  • To make the chillas, take a pan and heat it.
  • Add a ladle full of the batter to it and spread it thin like a dosa.
  • Cook on both sides and remove it to a plate. Do this for the remaining batter.
  • Onto each chilla, spread the paneer filling evenly all over and then start rolling it from one side.
  • Make it into a tight roll. Do this for all the chillas.
  • Using a knife, cut each chilla roll into an inch long size. It will look like a pinwheel.
  • To assemble the chaat, place the chilla rolls with the cut side facing up.
  • Pour some whisked yoghurt all over and then top it up with the tamarind chutney, green chutney, chilli powder, black salt and coriander leaves.
  • You can also garnish the chaat with some sev.

Recipe Video

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