Monday, 4 March 2013

Paneer Chillas with Coconut Gravy



This recipe is inspired by what I saw on Foodistan, a cookery competition which had Indian and Pakistani chefs competing with each other. The chef who made this didn’t win in the episode she dished this out, but I still decided to give it a shot and was happy with the outcome.

Ingredients

For the chillas

150 grams besan,
75 grams paneer,
½ a large tomato,
1 small onion,
Some chopped coriander leaves and stems,
1 green chilli chopped,
1 tsp red chilli powder,
1 tsp ginger paste,
½ tsp turmeric powder,
Salt to taste,
A pinch of asafoetida,
Oil for frying

 For the gravy

15 cashewnuts,
1 tsp fennel seeds,
1 tbsp roasted channa dal,
Green chillies to taste,
100 gms grated fresh coconut,
1 tsp ginger paste,
1 tsp garlic paste,
3 tbsp oil,
1 bay leaf,
1 inch piece of cinnamon,
2 green cardamoms,
1 small onion (finely chopped),
Salt to taste



Method

Mix the besan with the salt, chilli powder, turmeric powder, asafoetida and water to make a thick batter. Now fold in the grated paneer, chopped onion and tomato, coriander leaves, chopped green chillies and ginger paste. Mix well and let stand for ten minutes.

Heat a non-stick tawa and add a few drops of oil, drop a ladleful of the batter and spread to make a thick circle, drizzle a few drops of oil and cook for 2 minutes. Then flip over and cook for another 2 minutes.

Roll the chillas and secure with a toothpick and keep aside.

Grind the cashewnuts, fennel seeds, roasted channa dal, green chillies, coconut, ginger paste and garlic paste into a fine paste.

Heat the oil and add the bay leaf, cinnamon and green cardamoms. After a minute add the chopped onion and fry till it is soft. Next add the paste and fry well till oil separates. Then add salt and 2 cups of water and let it boil. Turn off the heat and slip in the rolled chillas. Let it steep for at least half an hour before serving.

While serving, remove the toothpick and slice the chillas. Serve with rice and tangy garlic chutney.