Step 1: Prepare Dal Batter

Wash all five dals (chana, choulai, moth, dhooli moong, brown chana) 5-6 times until the water runs clear. Then, soak them in lukewarm water for at least 5 hours.

Step 2: Grind Dal Batter with Spices

After soaking, drain the dals and wash them again thoroughly. Divide the soaked dals into two batches for grinding. For the first batch, add 1 green chili, 1/2 tbsp salt, 1/2 tsp turmeric powder, 1/2 tbsp black pepper, 1/2 tbsp cloves, 1 1/2 tbsps fennel seeds, 1/2 tsp asafoetida, 1 1/2 tbsps whole coriander seeds, and half of the chopped ginger. Add about 1/4 cup of water and grind into a coarse paste. Repeat the process for the second batch of dals and remaining spices. Mix both ground batches together in a container. Let the batter ferment for 1 hour, or use it instantly.

Step 3: Cook Kala Chana for Chutney

Wash the overnight-soaked kala chana thoroughly. Add the chana to a pressure cooker. Add a pinch of soda, 1 teaspoon amala powder, 1/2 teaspoon salt, and 4 cups of water. Cook on high flame without the lid until foam appears on top. Remove the foam. Close the pressure cooker with the lid and cook on a slow flame for 30 minutes. After 30 minutes, check if the chana is soft enough to be mashed by hand. Reserve the cooking water.

Step 4: Prepare Kala Chana Chutney Base

Heat 3 teaspoons of oil in a pot. Add 1 teaspoon cumin seeds and let them splutter. Add 1 1/2 teaspoons coriander powder, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon chana masala, 1/2 teaspoon turmeric powder, 1 teaspoon dry mango powder, 1/2 teaspoon dry ginger powder, 1/4 teaspoon black salt, and 2 teaspoons dry kasuri methi. Mix well. Immediately add the reserved chana cooking water to prevent spices from burning. Add the cooked chana.

Step 5: Finish Kala Chana Chutney

Add 2 teaspoons hing water (asafoetida dissolved in water), 2 tablespoons kishmish (raisins), 2 tablespoons jaggery, and 1 tablespoon spicy green chili paste. Mix well. Add 2 cups of water and bring to a boil. Cook on high flame for about 30 minutes until the water thickens. Take out 1 tablespoon of cooked chana and grind it into a paste in a mixer. Add this chana paste back to the chutney. This will help in thickening the chutney to a sauce-like consistency. Continue to boil until the desired thickness is achieved.

Step 6: Prepare Saunth Ki Chutney

In a bowl, mix 1/2 cup dry mango powder with 1/2 cup water until lumps are gone. Add 1 cup of gur syrup (made by dissolving 1 cup jaggery in 1/2 cup water) to the amchur mixture. Add 1/4 teaspoon yellow chili powder, a pinch of garam masala, a pinch of dry ginger powder, a pinch of black salt, 1/2 teaspoon coriander powder, a pinch of roasted cumin powder, and a pinch of saunf powder. Mix everything well.

Step 7: Prepare Green Chutney

In a mixer grinder, combine 1/2 cup pudina paste (or 1 cup fresh pudina leaves), 1 teaspoon grated ginger, 2 green chilies, 1 tablespoon dry mango powder, 1/2 teaspoon black salt, 1 1/2 cups coriander leaves with stem, 1/2 teaspoon black pepper, and a pinch of garam masala. Add 1/2 cup cold water and 1 teaspoon lemon juice. Grind all ingredients into a smooth, fine paste. Using cold water helps retain the vibrant green color and fresh flavor.

Step 8: Cook the Chilla (Paneer Version)

Heat a non-stick tawa on high flame until very hot (water droplets sizzle and evaporate quickly, producing steam). Wipe the tawa with a cloth lightly greased with oil. Pour one ladleful of chilla batter onto the hot tawa. Spread it in a circular motion from the center outwards to form a thin, round chilla. Drizzle 2 tablespoons of ghee around the edges and over the chilla. Grate fresh paneer generously over the chilla. Sprinkle finely chopped coriander and mint leaves. Cook on high flame until the edges turn golden brown and crisp. Flip the chilla and cook the other side for a minute or two until lightly browned. If it looks dry, add another teaspoon of ghee. Fold the chilla in half and serve hot with the prepared chutneys and raita.

Step 9: Cook the Chilla (Onion & Paneer Version)

Repeat the process of heating and cleaning the tawa. Pour one ladleful of chilla batter and spread it. Drizzle 2 tablespoons of ghee. Sprinkle finely chopped onions, green chilies, and coriander leaves over the chilla. Then grate fresh paneer generously over it. Cook on high flame until the edges turn golden brown and crisp. Flip the chilla and cook the other side for a minute or two until lightly browned. If it looks dry, add another teaspoon of ghee. Fold the chilla in half and serve hot with the prepared chutneys and raita.

• Wash dals 5-6 times until water runs clear before soaking.

• Soak dals for at least 5 hours in lukewarm water for best results.

• Remove foam from boiling chana to eliminate impurities that cause gas.

• Use cold water or ice cubes when grinding green chutney to retain its vibrant color and fresh flavor.

• The chilla batter can be stored in the refrigerator for 3-4 days.

• Add finely chopped vegetables like carrots, beetroot, capsicum, or spinach to the chilla batter.

• Use whole green moong dal instead of dhooli moong dal for added fiber.

• Adjust the spice levels of the chutneys to your preference.