PANEER AND SWEET CORN CHILLA
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
1 cup frozen sweet corn, blended into a thick paste with some water
1 tsp minced ginger
1 tsp minced garlic
2 tbsp chopped onion
1 tbsp chopped chilli
1 carrot, grated
1 beetroot, grated
1 tsp chilli powder
1 pinch turmeric powder
1 pinch hing (asafoetida)
3 tbsp besan (yellow gram flour)
Few tbsp water
Salt to taste
30 grams grated paneer
Ghee for cooking the chillas
Method
Method:
- Mix all ingredients listed from 1-13 to form a smooth thick batter.
- Brush nonstick pan with ghee, add in a ladle of the Chilla batter.
- Cover and cook for a minute, sprinkle grated paneer, and flip the Chilla over.
- Cover and cook both sides well.
- Serve hot with your favourite Chutney or some spicy mayo!