Spicy Tawa Paneer And Lentil Chilla Recipe

About this recipe

Spicy Tawa Paneer and Lentil Chilla is a wholesome Indian breakfast that combines the smoky flavors of pan-seared paneer with protein-rich lentil pancakes. Balanced with a medley of aromatic spices and fresh herbs, this dish is perfect for a family breakfast. The paneer is marinated and grilled on a tawa for a soft yet slightly crispy texture, while the lentil chillas are lightly spiced and golden brown. Together, they create a satisfying and nutrient-packed meal tailored for muscle gain while maintaining a medium spice level.

Ingredients

• 200 g Paneer
• 1 kg Yellow Moong Dal
• 200 g Dahi
• 200 ml Mustard Oil
• 100G Oleo
• 100 g Ajwain
• 100 g Coriander Leaves
• - Coriander Powder
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 250 G Masur Dal
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• medium Chilli Green Long

Instructions

1. 1. Rinse the moong dal and masoor dal thoroughly, then soak them in a bowl of water for 1 hour. Drain and blend into a smooth batter, adding the carom seeds, turmeric powder, salt, and a little yogurt to make a thick consistency.
2. 2. In another bowl, marinate the paneer cubes with yogurt, red chili powder, cumin powder, coriander powder, garam masala, and a pinch of salt. Let it rest for 20 minutes.
3. 3. Heat a tawa or flat pan with mustard oil and grill the marinated paneer cubes on medium heat for 3-4 minutes on each side until golden and slightly crisp. Remove and set aside.
4. 4. In the same tawa, heat vegetable oil and pour small portions of the lentil batter to form round chillas (pancakes). Sprinkle chopped green chilies and cilantro on top, cook for 2-3 minutes on each side until golden brown.
5. 5. Plate the chillas alongside the grilled paneer cubes. Garnish with fresh cilantro and serve hot with mint chutney or yogurt on the side.