Cheela
Equipment
- Bowl
- Frying Pan
- Skillet
- Pan
- Oven
Ingredients
- 250 g Gram (Chickpea) flour (2 3/4 cups)
- 1 Tomato medium-sized, finely chopped
- 4-6 Green chilies de-seeded and finely chopped
- 1 teaspoon Cumin seeds
- 1/2 Coriander (Cilantro) leaves bunch, chopped
- 125 ml Vegetable oil (1/2 cup), for frying
- Salt
Instructions
- Put the flour in a large bowl and stir in enough water to make a smooth batter.
- It should have a thin pouring consistency.
- Add the tomato, chilies, cumin seeds, and chopped coriander.
- Season with salt and beat lightly with a fork for 1 minute.
- Heat 1 tablespoon oil in a non-stick frying pan (skillet).
- When hot, pour in a ladleful of the batter and tilt the pan slightly to spread it over the base into a circular pancake.
- Fry for about 2 minutes, or until brown on one side, then turn the pancake over, adding more oil if required and fry for a further 2 minutes, or until brown.
- Remove from the pan and keep warm in a low oven.
- Make the others in the same way, adding more oil as needed.
Video
Nutrition
Serving: 4gSodium: 192mgCalcium: 36mgVitamin C: 10mgVitamin A: 305IUSugar: 9gFiber: 9gPotassium: 612mgCalories: 531kcalSaturated Fat: 26gFat: 36gProtein: 14gCarbohydrates: 41gIron: 3mg
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