This is a great teatime snack that provides you with quality proteins from paneer and carbs from besan and oats. This in-between meal also provides you some extra nutrients like calcium and fibre, to keep your stomach full for longer duration.
|Preparation Time:||10 minutes|
|Cooking Time:||15 minutes|
|Total Time:||25 minutes|
|Oats (powdered finely)||15gm|
|Water||To make the batter|
|Cumin powder||½ tsp.|
|Red chilli powder||As per taste|
|Salt||As per taste|
|Methi seed powder||1tsp|
method of preparation
1. In a bowl, mix the besan, oats, methi powder and grated carrot. Adding water and make a semi-thick batter (of the consistency of dosa batter) so that you can spread it easily on the tawa. Keep this aside.
2. Heat oil in a pan on a medium flame. Add the grated paneer, sprinkle cumin powder and chilli powder and add salt to taste. Stir fry for a few minutes and turn off the stove. Keep this aside.
3. Preheat a dosa pan on a medium flame. Pour a spoonful of the oats batter on the pan and spread in a circular motion to make a thin crepe or chilla. Drizzle a little oil around the chilla and cook both sides by flipping it. Cook until the chilla turns light golden and crispy.
4. Once done, remove it from the pan and place it on a plate. Place the paneer filling at the centre of the chilla and fold it in half and serve warm. Prepare the rest of the chillas the same way.
5. Roast the capsicum over flame and cut it into thin slices, place them on
*Nutrition values represented here are only approximate values based on theoretical calculations