STUFFED CHILLA

HELLO EVERYONE.....

ONCE AGAIN BACK WITH ANOTHER RECIPE BUT THIS TIME ITS A SNACKS RECIPE AND YOU CAN HAVE IT IN EVENING TIME WITH SOME SAUCES OR CHUTNIES....

ANOTHER THING THIS TIME THIS RECIPE IS TAUGHT TO ME BY MY FRIEND COME GUIDE ABHIJEET GAURAV BUT I HAVE GIVEN IT MY LITTLE TWIST.... TRY IT OUT AND LET US KNOW HOW IT CAME OUT...

SO LETS START

INGRIDIENTS:

FOR CHILLA

1. CHANA DAL- 1 CUP(SOAKED)

2. RICE- 1/2 CUP(SOAKED)

3. GREEN CHILLY- 1/2 TBSP

4. GINGER PASTE- 1 TBSP

5. TURMERIC- 1/2 TEASPOON

6. WATER- AS PER REQUIREMENT

FOR STUFFING:

1. PUNEER- 150GMS

2. SALT- AS PER TASTE

3.ONION- 1(FINELY CHOPPED)

4.GREEN CHILLY- 5(FINELY CHOPPED)

5.TOMATO- 1 (FINELY CHOPPED)

6.SAMBHAR MASALA- 1/2 TBSP

7. OIL- 1 TBSP

8. OIL FOR CHILLA- AS PER REQUIREMENT

METHOD:

FOR CHILLA:

1. YOUR FIRST JOB WILL BE TO SOAK THE GIVEN QUANTITY OF RICE AND CHANA DAL OVERNIGHT IN WATER. AND THEN VERY NEXT MORNING GRIND IT IN A GRINDER AND MAKE A SMOOTH PASTE OUT OF IT... AND THEN AGAIN LEAVE IT FOR 4HRS TO 5 HRS FOR FERMENTING. SO YOU HAVE TO MAKE PREPARATION ONE DAY BEFORE.

2. NEXT STEP IS TO CHOP, ONION, TOMATO AND GREEN CHILLI AND KEEP ASIDE.

3. NOW GRATE PUNEER IN A BOWL AND ADD CHOPPED TOMATO, ONION, GREEN CHILLI, TURMERIC, SAMBHAR MASALA , SALT ALL IN GIVEN PROPORTIONS AND MIX ALL OF THESE PROPERLY.

4. NOW TAKE A PAN AND PUT 1 TBSP OIL IN IT AND SAUTE THE PUNEER MIXTURE. DO NOT FRY IT TO MUCH JUST GIVE IT A LITTLE SAUTE. THAT IS FRY FOR JUST 2-3 MIN AND DEN TAKE IT OUT AND KEEP ASIDE FOR COOLING DOWN.

5. NOW CLEAN THE PAN AND AGAIN BRUSH LITTLE OIL ON TO IT AND POUR 1 BIG LADDLE OF THE BATTER AND SPREAD IT ON THE PAN AND MAKE A CHILLA OUT OF IT AS SHOWN IN THE PICTURE BELOW.

6. WHEN IT IS COOKED FROM BOTH THE SIDES PLACE THE STUFFING IN THE MIDDLE AND FOLD FROM BOTH THE SIDES AS SHOWN BELOW AND THEN AGAIN COOK IT FROM BOTH SIDE PROPERLY.