Name: Minty Paneer Pocket Enchiladas recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 Cup - Yellow moong dal + 1/4 Cup - Chana dal soaked for 3 to 4 hours; A pinch - Asafoetida (hing); 1/4th Cup - Tomato juice; 2 pinches - Sugar; 11/2 tsp - Green chilli and ginger paste; Salt to taste; Filling - 8 tbsp - Crumbled homemade paneer; 1 tsp - Chaat masala; 2 tbsp - Finely chopped coriander (dhania); 2 tsp - Dried pudina powder; 1 - Medium onion, chopped; 1 - Medium tomato, chopped; Oil for greasing and cooking the enchiladas; 1 - Onion and Tomato cut into rings for decoration; A little salt

ABOUT Minty Paneer Pocket Enchiladas RECIPE

These enchilada pockets are full of flavors, nutrients and are delicious too. Ideal for breakfast and kids' lunchboxes.

Ingredients Serving: 4

1 Cup - Yellow moong dal + 1/4 Cup - Chana dal soaked for 3 to 4 hours
A pinch - Asafoetida (hing)
1/4th Cup - Tomato juice
2 pinches - Sugar
11/2 tsp - Green chilli and ginger paste
Salt to taste
Filling - 8 tbsp - Crumbled homemade paneer
1 tsp - Chaat masala
2 tbsp - Finely chopped coriander (dhania)
2 tsp - Dried pudina powder
1 - Medium onion, chopped
1 - Medium tomato, chopped
Oil for greasing and cooking the enchiladas
1 - Onion and Tomato cut into rings for decoration
A little salt

Instructions

Combine the moong and chana dal along with tomato juice and blend in a mixer till smooth.
Transfer it to a bowl, add the salt, asafoetida, sugar and green chilli ginger paste and mix well.
For filling : Mix paneer, onions, tomato, salt chaat masala and mint powder or fresh mint leaves finely chopped.
Heat ¼ tsp of oil in a non-stick tava and pour a ladleful of the batter and spread it evenly to make a thin round chilla of 4 inches.
Sprinkle 2 tsp paneer mixture and fold the chilla in the shape of a pocket and cook on a medium flame using ½ tsp of oil till they turn golden brown in colour from both the sides.
Repeat with the remaining ingredients to make 3 more chila pockets.
Arrange the enchiladas on a platter with some onion and tomato rings , sprinkle some mint powder on top of each enchilada pocket. Serve hot with ketchup or green chutney.
Alternatively, immediately pack in a lunchbox with tomato sauce and green chutney. It remains soft and fresh.

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