In a large mixing bowl, combine the ragi flour, wheat flour (or besan), turmeric powder, cumin seeds, and salt. Gradually add water while whisking continuously to form a smooth, lump-free batter with a slightly thick, dosa-like consistency. Allow the batter to rest for 5 minutes.

Step 2: Prepare the Chaulai-Paneer Filling

Heat 1 teaspoon of oil in a pan over medium heat. Add the ginger-garlic paste, chopped green chillies, and onion. Sauté until the onion turns soft and translucent. Stir in the chopped Chaulai greens and cook for about 2 minutes, or until wilted. Add the crumbled paneer, mix well, and season with salt. Switch off the heat and keep the filling aside.

Step 3: Cook the Ragi Chilla

Heat a tawa or non-stick griddle over medium flame. Pour a ladleful of batter onto the centre and spread it gently into a thin circular chilla. Drizzle a few drops of oil around the edges. Cook for 1–2 minutes until the underside becomes golden brown and crisp.

Step 4: Add the Filling

Place 2–3 tablespoons of the prepared paneer-chaulai mixture on one half of the chilla. Fold it into a semi-circle or roll it like a dosa. Press gently with a spatula and cook for another minute, ensuring both sides are crisp and lightly browned.

Step 5: Repeat and Serve

Repeat the process with the remaining batter and filling. Serve the Crispy Ragi Chilla hot with mint chutney, coriander chutney, curd, or your favourite dip.