Meal Prep (optional):
1. Make the batter the night before and refrigerate. Take it out first thing in the morning.
2. In a bowl, add crumbled paneer, red garlic chutney, and ketchup. Mix well to create the paneer spread and refrigerate.
3. Chop cucumber and store in an airtight container.
Directions:
1. In a blending jar, add besan, green chilies, ginger slices, garlic slices, spinach, salt to taste, and water. Blend until smooth.
2. Transfer the batter into a mixing bowl.
3. Add ajwain (carom seeds) and asafetida, then mix well.
4. Add water to the batter as needed to achieve a thin consistency.
5. Now, add 1/4 tsp ghee to the batter and mix well.
6. Heat a skillet. Once hot, add batter using a round ladle and spread it in a circular motion.
7. Cook the chilla on both sides until golden.
8. Transfer the cooked chilla onto a chopping board and spread the prepared paneer spread.
9. Add chopped red onions and chopped cucumber.
10. Fold the chilla in half.
11. Cut into your desired size and shape.
12. Enjoy right away and/or pack in a lunchbox.
