Smoky Tandoori Paneer Chilla Rolls Recipe

About this recipe

Smoky Tandoori Paneer Chilla Rolls are a delightful fusion of traditional Indian flavors and modern convenience. These protein-packed rolls feature soft paneer marinated in a smoky tandoori spice blend, encased in nutritious besan (chickpea flour) chillas, and topped with tangy yogurt and fresh vegetables. Perfect for a hearty breakfast, this dish balances robust spices with cooling elements, making it ideal for a medium spice palate. The recipe is crafted to suit a sedentary lifestyle with moderate calorie content while supporting muscle gain through its high protein content. A satisfying and wholesome meal for the entire family to enjoy together.

Ingredients

• 200 g Paneer
• - Besan
• 200 g Dahi
• 30 g Smoked Paprika Powder
• 100 g Jeera Powder
• 500 g Onion
• medium Chilli Green Long
• 200 ml Mustard Oil
• 100 g Lemon
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, mix yogurt, turmeric powder, red chili powder, smoked paprika, ground cumin, garam masala, and salt to create a tandoori marinade. Add the paneer strips and coat them well. Let it marinate for 20 minutes.
2. 2. In another bowl, prepare the chilla batter by mixing besan, a pinch of salt, turmeric powder, and enough water to make a smooth, pourable batter.
3. 3. Heat a non-stick pan and lightly grease it with oil. Pour a ladle of the chilla batter into the pan and spread it thinly. Cook on medium heat for 2 minutes on each side until golden brown. Repeat with the remaining batter to make 4 chillas.
4. 4. Heat a separate pan and lightly cook the marinated paneer strips on medium heat for 3-4 minutes until smoky and slightly charred.
5. 5. Assemble the rolls by placing a chilla on a plate, layering cooked paneer, sliced onions, tomatoes, chopped coriander, and a sprinkle of green chili if desired.
6. 6. Roll the chilla tightly and serve with a wedge of lemon for added zest.