Paneer-Stuffed Besan Chilla with Tomato Basil Soup

Ingredients

• Besan (gram flour) 60 g
• Low-fat paneer 50 g, crumbled
• Tomato 150 g, chopped
• Fresh basil leaves 5 g
• Onion 20 g, finely chopped
• Green chilli 1 small, minced
• Cumin powder 1 g
• Salt 2 g
• Oil 5 ml
• Water 250 ml

Preparation

1. Mix besan with water, salt and cumin to a smooth pourable batter; rest 5 minutes.
2. Sauté onion and chilli briefly; mix with crumbled paneer for stuffing.
3. Pour thin chilla on non-stick tawa, place stuffing in centre, fold and cook both sides lightly with oil.
4. Simmer chopped tomato with water, salt and basil until soft; blend lightly for soup.
5. Strain or leave chunky as preferred; adjust seasoning.
6. Serve one stuffed chilla with a bowl of hot tomato basil soup.