Put soaked and drained moong dal, ginger, green chilli, salt, asafoetida, turmeric powder and cumin powder in a blender.
Blend into a smooth paste. You can use some of the soaking water for dal to blend well.
Heat a nonstick tawa.Once the tawa is hot, smear very little oil.
Take a laddle full of the dal batter and spread it with the back of the ladle in a circular motion spreading outwards, just like dosa.
Put some oil on the sides and let the chilla cook from one side.
Flip once you start seeing crisp border and cook from the other side as well.
Make other chillas similarly and keep aside.
Heat a pan, add oil and let it heat. Now add onion and capsicum. Fry till soft.
Add tomatoes, garlic and fry for a couple of minutes.
Now add crumbled paneer, salt, red chilli powder, chaat masala, cumin powder, black pepper powder and chopped coriander and mix well. Cook for a minute and take it off the heat.
For making potlis, take a cheela and put 2 tbsp of the paneer stuffing. Bring the sides together to form a potli or a pouch. Close the mouth with a spring onion green. Similarly make all potlis.
