Chicken Keema Cheela

Instructions

1. 1

   Prepare the Cheela Batter

   • In a large mixing bowl, combine the besan, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, carom seeds, asafoetida, 0.75 tsp salt, and 2 tbsp of chopped coriander leaves.
   • Gradually pour in about 1.5 cups of water while whisking continuously to form a smooth, lump-free batter. The consistency should be pourable, similar to a crepe or thin pancake batter.
   • Cover the bowl and let the batter rest for at least 15-20 minutes. This helps the besan to hydrate properly.
2. 2

   Cook the Chicken Keema Filling

   • Heat 2 tbsp of oil in a non-stick pan or kadai over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomato and cook for 3-4 minutes, mashing it with the back of the spoon, until it turns soft and pulpy.
   • Stir in the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, and 0.5 tsp salt. Cook the spice mixture for 1-2 minutes until the oil begins to separate from the masala.
   • Add the minced chicken to the pan. Use your spoon to break up any lumps. Cook for 8-10 minutes, stirring frequently, until the chicken is cooked through and the mixture is completely dry.
   • Turn off the heat. Stir in the garam masala, lemon juice, and the remaining 2 tbsp of chopped coriander leaves. Mix well and set the filling aside.
3. 3

   Cook and Assemble the Cheelas

   • Heat a non-stick tawa or flat skillet over medium heat. Lightly grease it with a few drops of oil and wipe with a paper towel for an even coating.
   • Give the rested batter a quick stir. Pour a ladleful (about 1/4 cup) onto the center of the hot tawa.
   • Working quickly, spread the batter outwards in a circular motion to form a thin cheela, about 6-7 inches in diameter.
   • Drizzle about 1/2 tsp of oil around the edges and a little on top. Cook for 2-3 minutes, or until the top surface looks dry and the edges start to crisp up and lift from the pan.
   • Flip the cheela carefully and cook for another 1-2 minutes on the other side until light golden-brown spots appear.
   • Place 2-3 tablespoons of the chicken keema filling on one half of the cheela. Fold the other half over the filling.
   • Gently press down and let it cook for 30 seconds. Slide it onto a plate.
   • Repeat the process with the remaining batter and filling to make about 8 cheelas in total.
   • Serve immediately with mint chutney, tamarind chutney, or plain yogurt.