Green Sprouts Cheela with Paneer Stuffing
Ingredients
For Cheela Batter
Green moong sprouts: 1/2 cup (coarsely blended)
Gram flour (besan): 2 tablespoons
Green chili: 1/2, finely chopped (optional)
Grated ginger: 1/4 teaspoon
Cumin seeds: A pinch
Coriander leaves: 1 tablespoon, finely chopped
Salt: To taste
Water: As required to make the mixture pourable.
For Paneer Stuffing
Low-fat paneer: 1/4 cup, crumbled
Onion: 2 tablespoons, finely chopped
Capsicum: 2 tablespoons, finely chopped
Black pepper: To taste
Salt: To taste
Coriander leaves: 1 teaspoon, chopped
For Cooking
Olive oil or ghee: 1/2 teaspoon (for greasing the pan)
Instructions
1. Prepare the Batter
Combine the green moong sprouts paste, gram flour, green chili, ginger, cumin seeds, coriander leaves, and salt in a bowl.
Add water gradually to form a smooth, lump-free batter with a flowing consistency.
2. Prepare the Paneer Stuffing
In a separate bowl, mix crumbled paneer, onion, capsicum, black pepper, salt, and coriander leaves. Set aside.
3. Make the Cheelas
Warm up a non-stick skillet or tawa and lightly coat it with ghee or olive oil.
Pour a ladleful of batter onto the pan and spread it evenly into a thin circle.
Cook on medium flame for 2-3 minutes until the edges start to lift. After flipping, cook the cheela for two more minutes on the other side.
4. Add Paneer Stuffing
Place 2 tablespoons of the prepared paneer stuffing in the center of the cheela. Gently fold it over the stuffing.
Press lightly and cook for another minute to ensure the stuffing warms up.
5. Repeat for the Second Cheela
Follow the same process to make the second cheela.
6. Serve
Serve the cheelas hot with a side of mint chutney or low-fat yogurt for a refreshing and nutritious meal.