Ingredients with Measurements:
- 2 cups of chopped mushrooms
- 2 cups of corn kernels
- 1/4 cup of chopped onion
- 2 tablespoons of finely chopped garlic
- 2 tablespoons of finely chopped ginger
- 2 tablespoons of finely chopped green chillies
- 1/4 cup of chopped cilantro
- 2 cups of chickpea flour
- 2 tablespoons of oil
- Salt to taste
Special Equipment Needed:
- Non-stick pan
- Spatula
Step-by-Step Instructions:
1. Heat the oil in a non-stick pan over medium heat.
2. Add the chopped onion, garlic, ginger, and green chillies and sauté for 2-3 minutes.
3. Add the mushrooms and corn and sauté for another 3-4 minutes.
4. Add the cilantro and salt and mix well.
5. In a bowl, mix together the chickpea flour and 1 cup of water to make a batter.
6. Add the sautéed vegetables to the batter and mix well.
7. Heat the non-stick pan over medium heat and pour the batter in the pan.
8. Cook for 2-3 minutes on each side until golden brown.
9. Serve hot with chutney or ketchup.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 6g
Carbohydrates: 28g
Protein: 8g
Substitutions for Ingredients:
- Mushrooms: Can be substituted with any other vegetable of your choice.
- Corn: Can be substituted with any other vegetable of your choice.
- Onion: Can be substituted with shallots or leeks.
- Garlic: Can be substituted with garlic powder.
- Ginger: Can be substituted with ginger powder.
- Green chillies: Can be substituted with red chilli powder.
- Cilantro: Can be substituted with parsley or basil.
- Chickpea flour: Can be substituted with any other flour of your choice.
Variations:
- The vegetables can be replaced with paneer or tofu for a protein-rich version.
- The batter can be spiced up with chaat masala, garam masala, or any other spices of your choice.
Tips and Tricks:
- Make sure to cook the vegetables on medium heat to ensure that they are cooked through.
- The batter should be of a pouring consistency and not too thick or too thin.
- The cheela should be cooked on medium heat to ensure that it is cooked through.
Storage Instructions:
The cheela can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The cheela can be reheated in a non-stick pan over medium heat for 2-3 minutes.
Presentation Ideas:
The cheela can be served with chutney or ketchup and garnished with chopped cilantro.
Garnishes:
Chopped cilantro, chopped onion, and grated cheese.
Pairings:
The cheela can be served with chutney or ketchup.
Suggested Side Dishes:
Rice, roti, or any other Indian bread.
Troubleshooting Advice:
- If the batter is too thick, add a little more water to make it of a pouring consistency.
- If the cheela is not cooked through, cook it for a few more minutes on medium heat.
Food Safety Advice:
Make sure to cook the vegetables on medium heat to ensure that they are cooked through.
Food History:
Cheela is a popular Indian breakfast dish made with chickpea flour and vegetables. It is believed to have originated in the Indian state of Gujarat.
Flavor Profiles:
The cheela has a savory flavor with a hint of spice from the green chillies.
Serving Suggestions:
The cheela can be served as a breakfast dish or as a snack.
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Region: Indian