Besan ka cheela
Published February 22, 2013 | Written by The Healthline Editorial Team
Besan ka cheela is a simple Indian pancake recipe made of gram flour which is usually eaten as a snack. The cheela should be cooked on medium-high heat to give its characteristic crispiness. It tastes best when served hot with tomato or mint and coriander chutney.
|Serving size:||1 cheela|
|Calories per serving:||63|
|Total Fat 2.3g||4%|
- 1 cup besan (gram flour)
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- A pinch of asafetida
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon chat masala powder
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon ajwain seeds
- 5 teaspoon olive oil
- 1 1/2 cup water to make batter
- 1 medium onion, finely chopped
- 2 tablespoons coriander leaves, finely chopped
- 2 green chilies, finely chopped
Step by Step:
- To make batter: In a large bowl, add besan, salt, red chili powder, coriander powder, garam masala powder, cumin seeds, ajwain seeds, asafetida, chat masala powder, chopped onions, coriander leaves, and green chilies. Mix gently. Slowly add water and make a smooth batter, taking care that lumps don't form.
- To make cheela: Heat a heavy non-stick flat bottom skillet/tawa over medium-high heat. Put 2 tablespoons of the prepared batter on the tawa and spread evenly to make a round of 6 inch diameter. Cook for 2 minutes. Add 1/2 teaspoon of olive oil on the edges and carefully turn the cheela upside down with a spatula. Cook on the other side. Press with spatula on both the sides, flipping occasionally. Make sure that the cheela is cooked golden brown on both the sides.
- Repeat the similar process with the whole batter. Serve hot with tomato ketchup and mint and coriander chutney.