Paneer palak chilla can be made by simply adding spinach to the batter for your chilla and stuffing the resulting spinach chilla with paneer.
Given that breakfast is the most significant meal of the day, it is only right that we begin the day with something tasty! Winter has given us access to a wide range of delectable veggies that we can use in our breakfast meal to help it become even more wholesome and delicious. The traditional breakfast we have every day can get a delightful makeover with winter vegetables! For example, for many years we have made besan ka chilla, a popular Indian breakfast. If we told you that you could enhance the flavour even more, would you believe us? Paneer palak cheela can be made by simply adding spinach to the batter for your chilla and stuffing the resulting spinach chilla with paneer.
Simple and quick Moong daal cheela with spinach and paneer. The paneer gives the cheela an additional protein boost, making it the ideal dish to serve for breakfast, lunch, or dinner. This cheela is elevated to a new level by the addition of garlic chutney, which also enhances its flavour and appeal.
1 cup green Moong daal, soaked for 2-3 hours
1 cup spinach leaves
2 green chilies
2-3 cloves garlic
1 inch ginger
1 tsp salt or as per taste
1/2 cup curd/yogurt (any plant based will work too)
1/2 cup water or as desired
Garlic chutney or any chutney of your choice
The batter ingredients (listed above) should be combined in a blender and processed until smooth (adding a small amount of water at a time to create a semi-thick batter). In order to spread the batter on the tawa/pan easily, it should have the consistency of dosa batter. Over medium heat, preheat a pan or dosa tawa. Apply some oil with a brush, then ladle some batter and spread it lightly. On a medium temperature, spread some oil on the sides and fry them till crispy and golden. Over the cheela, sprinkle some grated paneer and garlic chutney. Fold and enjoy.
You can include grated carrot, shredded cabbage, chopped capsicum, or even grated beetroot in the batter to increase the chilla's nutrient content and filling potential. You can skip creating the chilla's filling in such variations.
The batter should ideally be made fresh, but if there are any leftovers, they can be kept for a day in the refrigerator in an airtight container.
Serve this cheela by itself with some tomato ketchup or green mint coriander chutney. Even better, you may build a tasty sandwich by putting it in between two slices of bread.