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Stuffed Mung Bean Pancake Rolls |
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Serves: 2
Print this Recipe
(Paneer-Bharae Chillae)
Category: Crepes and Pancakes, Vegan
Makes 12 to 16 pancakes
A filling of paneer cheese moves the everyday chillas into party fare, in the finger-foods category. Serve them as my Mumbai (formerly Bombay) friend Jaywanti Thaker does, with Garlic and Fresh Red Chile Pepper Chutney (see Chutneys and Pickles), or drizzle some Yogurt Chutney with Puréed Greens (see Chutneys and Pickles) over the chilla rolls and sprinkle on a handful of store bought crispy, spicy potato noodles (aalu bhujia).
1 1/2 cups Paneer Cheese (or store-bought), coarsely crumbled
1 recipe Yellow Mung Bean Pancakes
1 small onion coarsely chopped
1 - 3 fresh green chili peppers, such as serrano, stemmed
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 tablespoon peanut oil
1/2 teaspoon kalonji seeds
1/2 teaspoon salt, or to taste
Cilantro sprigs
1. Prepare the paneer cheese. Prepare the pancakes. Then, in a food processor, process together the paneer cheese, onion, green chili peppers, and cilantro until minced.
2. Heat the oil in a small nonstick wok or saucepan over medium-high heat and add the kalonji seeds; they should sizzle upon contact with the hot oil. Quickly add the processed paneer cheese mixture and the salt and cook, stirring, until lightly golden, about 3 minutes.
3. Working with each chilla separately, place about 2 tablespoons of the filling along one edge of the chilla, then roll it up into a long tube. Cut each roll diagonally into 2 pieces, place on a serving platter, garnish with cilantro sprigs, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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