Ingredients with Measurements:
- 2 cups besan (gram flour)
- 1/2 cup grated paneer
- 1/2 cup chopped capsicum
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 2 tablespoons chopped coriander leaves
- 1 teaspoon cumin seeds
- 2 tablespoons oil
- Salt to taste
Special Equipment Needed:
- Non-stick pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together besan, grated paneer, chopped capsicum, turmeric powder, red chilli powder, chopped coriander leaves, cumin seeds, oil and salt.
2. Heat a non-stick pan over medium heat.
3. Grease the pan with a little oil.
4. Pour a ladleful of the batter onto the pan and spread it out in a circular motion to make a thin cheela.
5. Cook for 2-3 minutes until the bottom is golden brown.
6. Flip the cheela and cook the other side for 2-3 minutes until golden brown.
7. Transfer the cheela to a plate and repeat the process with the remaining batter.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 180
Fat: 7g
Carbohydrates: 21g
Protein: 8g
Substitutions for Ingredients:
- Besan can be substituted with wheat flour.
- Paneer can be substituted with tofu.
- Capsicum can be substituted with bell peppers.
Variations:
- You can add other vegetables like onions, tomatoes, carrots, etc. to the batter.
- You can add spices like garam masala, chaat masala, etc. to the batter.
Tips and Tricks:
- Make sure to spread the batter evenly to get a thin and crispy cheela.
- You can add a little water to the batter to make it of pouring consistency.
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 a dollop of butter or ghee and a sprinkle of chaat masala.
Garnishes:
The cheela can be garnished with chopped coriander leaves and grated paneer.
Pairings:
The cheela can be served with a side of chutney or raita.
Suggested Side Dishes:
The cheela can be served with a side of salad or curd rice.
Troubleshooting Advice:
- If the cheela is not getting cooked properly, you can increase the heat slightly.
- If the cheela is sticking to the pan, you can add a little more oil.
Food Safety Advice:
- Make sure to use fresh ingredients for the batter.
- Make sure to cook the cheela thoroughly before serving.
Food History:
Cheela is a popular breakfast dish in India. It is believed to have originated in the state of Rajasthan.
Flavor Profiles:
The cheela has a savory and slightly spicy flavor.
Serving Suggestions:
The cheela can be served as a breakfast or snack.
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Region: Indian