Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the besan, semolina, salt, and turmeric for the chilla batter.
- Add Aromatics & Liquid: Stir in the grated ginger, chopped chillies, and fresh coriander. Gradually whisk in the water until a smooth, pouring consistency (like thick single cream) is achieved. Cover and allow the batter to rest for 10 minutes.
- Temper Spices for Stuffing: Heat ghee or oil in a small skillet over medium heat. Add cumin seeds and asafoetida; let them splutter for about 30 seconds.
- Sauté Aromatics: Add the finely chopped onion and sauté until translucent (3-4 minutes). Add the minced ginger and cook for another minute until fragrant.
- Spice and Finish Stuffing: Stir in the turmeric powder, coriander powder, and garam masala. Cook briefly, then immediately add the crumbled paneer and salt. Toss gently until the paneer is heated through (2-3 minutes). Remove from heat, stir in the lemon juice and fresh coriander. Set aside.
- Cook the Chilla: Heat a non-stick pan over medium-high heat and lightly brush the surface with oil. Pour a ladleful (about ¼ cup) of batter onto the hot pan and immediately swirl to spread it into a thin, even circle.
- Cook Both Sides: Cook for 2-3 minutes until the edges dry out and bubbles appear. Drizzle a tiny bit of oil around the edges. Flip the chilla carefully and cook the second side for 1-2 minutes until golden brown spots appear.
- Stuff and Serve: Transfer the cooked chilla to a plate. Spoon a line of the paneer stuffing down the centre and fold the chilla in half or roll it up. Repeat with the remaining batter and serve immediately.