Chilla, a savory filled crêpe, is an Indian breakfast food that also serves as an easy supper. In India, you can get the crêpes from roadside stands; my mother made them for us as a Sunday morning treat. The crêpes are made from moong daal, a split, skinned mung bean sometimes called “split green gram.” The crêpe batter is flavored with cilantro, chiles, onions, and coconut, cooked in a large nonstick pan, and then stuffed with paneer bhurjee—Indian cheese spiked with onion, tomato, and savory Indian spices. If you have any bhurjee left over, spoon it on toast or flatbread, use it to make Indian grilled cheese sandwiches or as a quesadilla filling, or serve simply with mozzarella cheese.
Heat the oil in a small, heavy nonstick pan over medium heat. Add the onion, ginger-garlic paste, and cumin and sauté until golden brown, about 10 minutes.
Add the tomato and chile and cook, stirring occasionally, until soft and pulpy, about 5 minutes. Add the garam masala, kastoori methi, turmeric, salt, and about ¼ cup water and stir until all the masalas are well combined.
Add the grated paneer and cook for 5 minutes until the paneer blends into the masala.
The bhurjee can be made ahead to this point, covered, and refrigerated for up to 2 days.
Drain the green gram, transfer to a blender and blend, adding about ¾ cup water to make a
Whip with a ladle for 2 to 3 minutes to make a semi-thick batter.
Heat about 2 teaspoons canola oil the in small
Spoon about 2 tablespoons paneer bhurjee on one side of the crêpe, spread evenly, and cook for a minute or so more. Fold the other side of the crêpe over like an omelet, pressing down with a ladle or spatula for a few seconds to hold the crêpe together.
Serve hot. Repeat to make 8 filled crêpes.