Drain the soaked dal and blend it with ginger garlic green chilli and minimum water to form a smooth pouring consistency similar to dosa batter add salt as per taste
In a bowl combine the crumbled paneer with chopped vegetables onion ginger and spices salt as per taste
Heat a nonstick tawa and lightly grease it with oil
Pour a ladle ful of moong dal batter in the center and spread it in a circular motion to form a thin round
Drizzle a little oil around the edges and cook on medium heat until the bottom is golden brown and crispy
Once the chilla is cooked on both sides place a generous scoop of the paneer filling on one half of chilla
Fold the chilla over the filling and cook for another few seconds
Serve hot crispy paneer stuffed chillas with green mint chutney or tomato ketchup
