Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***THE BATTER***
                        salt
   2 3/4  cups          besan -- (gramflour)
   2      teaspoons     jeera -- (cumin seeds)
   1      teaspoon      red chilli powder
     1/4  teaspoon      asafetida*
                        desi ghee -- (clarified butter)
                        -- to shallow fry
                        ***THE TOPPING***
   5      ounces        paneer
     2/3  cup           onions -- (diced)
     1/2  cup           tomatoes -- (diced)
   4      tablespoons   taaza dhania -- (coriander); finely
                        -- chopped
   2                    green chillies -- (seed and finely
                        -- chopped)

Preparation:

* to be reserved in 45 ml (3 tbsp) of water The besan: Sift along with salt into a bowl, add cumin seeds and red chillies, mix well. The batter: Mix the dissolved asafetida and 540 ml (2 1/4) cups of water with the besan mixture and make a batter of pouring consistency. Divide into 16 equal portions and keep aside. The paneer: Grate, mash or dice it and divide into 16 equal portions. The vegetables: Mix onions, tomatoes, coriander and green chillies in a bowl and divide into 16 equal portions. Cooking Heat just enough ghee in a small frying pan, spread a portion of the batter to make a pancake with a four inch diameter and shallow fry over low heat for a few seconds. Sprinkle a portion each of the paneer and vegetables on the pancake, sprinkle a little ghee along the periphery and cook. Lift the pancake and if perforations are visible and the chillah is lightly colored, flip it over. Sprinkle another small quantity of ghee, cook for 45 seconds. Fold and remove to absorbent paper to drain off the excess fat. Repeat the process with the remaining portions. To serve Remove to a dish and serve with coriander chutney or sounth and accompaniments of your choice.