Paneer-Stuffed Besan Chila with Carrot Raita

Ingredients

• 80 g besan (chickpea flour)
• 120 g low-fat paneer, crumbled
• 150 g plain low-fat yogurt
• 80 g carrot, finely grated
• 1 small green chili, minced
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp oil for cooking
• Salt and roasted cumin powder to taste
• Fresh coriander leaves, 1 tbsp chopped

Preparation

1. Mix besan with water, turmeric, salt into a smooth pourable batter; rest 5 minutes.
2. Cook two thin chilas on a lightly oiled tawa until golden on both sides.
3. Sauté crumbled paneer briefly with chili, salt and coriander; divide and stuff into the chilas.
4. Whisk yogurt with grated carrot, roasted cumin and salt for the raita.
5. Fold stuffed chilas and plate with a generous bowl of carrot raita.
6. Garnish with coriander and serve warm.