Mung Dal Chila Paneer Wraps

There is something so very comforting about cozy wraps of goodness. Most of the cuisines I am familiar with have traditional wrapped up delights and the cooks imagination adds extra flair to the plate. I went with an Indian theme for this meal as I often do, and made some Indian crêpes to serve with a quick and easy spicy paneer scramble.

I suppose this could be classified as "street food" but I've also enjoyed bites like this, especially when it comes from my kitchen. In fact, I made this meal, served along with some spinach rice, for my best friend Basil's birthday.

It's pure comfort food, and really rather easy to make up, though frying up the chila does take a bit of patience, even though they are straightforward to prepare.

Mung Dal Chila Paneer Wraps

Recipe by Lisa Turner Cuisine: Indian Published on December 16, 2013 Tangy and spicy scrambled paneer cheese and tomato served in a soft, savory and tasty mung dal and rice pancake Print this recipe Chila: 1 cup dried mung dal (split mung beans) 2 tablespoons basmati rice 1-inch piece fresh ginger, chopped 1/4 cup fresh cilantro or parsley 1/2 teaspoon sea salt, or to taste small handful of dried fenugreek leaves (methi) 2 red or green chilies, seeded and finely chopped 1/2 teaspoon turmeric 1/2 teaspoon Kashmiri or other chili powder 1/2 teaspoon asafetida pinch of cayenne ghee, butter or oil for frying Scrambled Paneer: 14 oz (400 g) paneer cheese, mashed or crumbled 1 tablespoon ghee, butter or oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1-inch piece fresh ginger, finely chopped 2 to 3 red or green chilies, seeded and finely chopped 1 1/2 teaspoons garam masala 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon Kashmiri or other chili powder 1 medium tomato, finely chopped 1/4 cup fresh cilantro or parsley, chopped 1 cup fresh or frozen peas juice from 1 lime (2 tablespoons) Instructions: To make the chila, wash the mung dal and rice in a strainer until the water is no longer cloudy. Place in a bowl, cover with several inches of fresh water, and let stand for at least 4 hours at room temperature. Drain and transfer to a blender along with the ginger, cilantro or parsley, salt, fenugreek leaves, chilies, turmeric, chili powder, asafetida and cayenne. Process to a smooth batter, adding a little water as necessary, until the batter is thick but of a pouring consistency. Heat a non-stick pan over medium heat and brush with some ghee, butter or oil. When hot, ladle some of the batter onto the center of the pan, taking care to spread it out thinly with the bottom of the ladle so that it forms a pancake about 6 to 7 inches in diameter. Reduce the heat slightly, drizzle some ghee or oil around the edge of the chila, and cook for 2 minutes until it begins to brown. Flip the pancake, cook for another minute or two, and flip again and cook for another minute. Keep warm in a 150° oven while you cook the remaining chila. For the paneer scramble, heat the ghee, butter or oil in a large skillet over medium heat. When hot, add the mustard seeds and cumin seeds and fry until the mustard seeds turn grey and begin to splutter and pop — about 1 to 2 minutes. Toss in the onion and stir until softened. Now add the ginger, chilies and spices, and stir for 1 minute. Add the tomato and simmer until thickened. Stir in the peas and paneer cheese and cook, stirring often, for another 5 minutes until the peas are tender the paneer is heated throughout. Stir in the lime juice and cook for another few minutes. To serve, spoon a few tablespoons or more of the paneer onto a chila, roll it or fold it, and serve alongside a piping hot bed of rice. Makes 6 chila

More paneer delights you are sure to enjoy:
Paneer Mushroom Masala
Mung Bean Paneer
Paneer Tikka Pizza on Naan Bread
Spicy Carrot Soup with Ginger and Paneer Cubes

On the top of the reading stack: "The Outsider" by Albert Camus

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