Kuttu Paneer Chilla

Make the filling: in a bowl, mix the finely grated paneer with half the minced chillies, half the chopped coriander and a small pinch of rock salt. Combine well and set it aside for later.

Formulate the structural batter: In an expansive basin, integrate the buckwheat (kuttu) flour, the residual green chillies, the remaining fresh coriander, and the outstanding rock salt volume.

Whisk continuously as you pour in the water in a slow, steady stream. Break up every dry pocket until the batter is smooth and lump-free. Aim for something a little thicker than dosa batter, but clearly thinner than American pancake batter.

Heat a good non-stick tawa (griddle) over steady medium heat. Rub the surface with a few drops of cooking oil.

Pour a full ladle of batter into the middle of the hot tawa. Without pausing, spread it outwards in tight circles with the base of the ladle to make a neat round crepe.

Apply a highly restricted perimeter drizzle of oil. Allow the crepe to undergo thermal setting for 2 minutes on medium heat until the foundational layer achieves a dark, crispy Maillard sear.

2 min

Slide a wide, flat spatula underneath and flip it carefully. Cook the other side for a further 1-2 minutes.

1–2 min

Re-flip the crepe to its original orientation. Swiftly spread 2 tablespoons of the seasoned paneer core evenly across a single hemisphere. Hinge the empty half over the stuffed section, pressing it firmly into a classic omelette-fold.

Press down gently with the spatula to seal the fold, then lift it off the tawa. Make the rest the same way with the remaining batter.