Loading...
A quick and protein-packed savory pancake made with chickpea flour, eggs, and fresh vegetables. This North Indian classic is perfect for a wholesome breakfast or a light evening snack, ready in minutes.
In a large mixing bowl, combine the sifted besan, turmeric powder, red chili powder, cumin powder, garam masala, ajwain, and salt. Whisk the dry ingredients together to ensure the spices are evenly distributed.
Add the finely chopped onion, tomato, green chilies, and coriander leaves to the dry mixture. Give it a quick stir.
Crack the four eggs into the bowl and add the ginger-garlic paste. Whisk everything vigorously until the eggs are well incorporated with the flour and vegetables.
Gradually pour in about 3/4 cup of water while whisking continuously to create a smooth, lump-free batter. The consistency should be pourable but not too thin, similar to a crepe batter. Add a little more water if it seems too thick. Let the batter rest for 5 minutes.
Heat a non-stick tawa or skillet over medium heat. Once hot, lightly grease it with about 1/2 teaspoon of oil.
Pour a ladleful (about 1/4 cup) of the batter onto the center of the hot tawa. Quickly and gently spread it outwards in a circular motion to form a thin pancake, about 6-7 inches in diameter.
Drizzle a few drops of oil around the edges of the cheela. Cook for 2-3 minutes on medium heat, or until the top surface appears set and the edges start to lift from the pan.
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A quick and protein-packed savory pancake made with chickpea flour, eggs, and fresh vegetables. This North Indian classic is perfect for a wholesome breakfast or a light evening snack, ready in minutes.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 323.35 calories per serving with 15.07g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Carefully slide a spatula underneath and flip the cheela. Cook the other side for another 1-2 minutes until it has light golden-brown spots. Press gently with the spatula for even cooking.
Remove the cooked cheela and place it on a plate. Repeat the process with the remaining batter, greasing the tawa lightly before each cheela. Serve hot with mint chutney, yogurt, or tomato ketchup.
Incorporate other finely chopped or grated vegetables like bell peppers, carrots, spinach, or cabbage for added nutrition and flavor.
Omit the eggs and increase the besan by 1/4 cup. Add a pinch of baking soda for fluffiness and adjust the water to get the right consistency.
After flipping the cheela, sprinkle some grated cheese (like cheddar or mozzarella) on top and let it melt before folding and serving.
Prepare a simple stuffing of crumbled paneer, onions, and spices. Spread it over one half of the cooked cheela before folding it over.
The combination of chickpea flour (besan) and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function. It also promotes a feeling of fullness, aiding in weight management.
Made from chickpea flour, this recipe is naturally gluten-free, making it an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
Besan is a good source of dietary fiber, which aids digestion and helps maintain stable blood sugar levels. The addition of fresh vegetables further enhances its content of essential vitamins and minerals.
This cheela is rich in complex carbohydrates, fiber, and healthy fats (if cooked with minimal oil). Ajwain (carom seeds) is also known to aid digestion and may have benefits for blood pressure.
Yes, it is a very healthy dish. It's rich in protein from both besan (chickpea flour) and eggs, which helps in muscle building and keeps you full longer. It's also gluten-free and packed with vitamins and minerals from the vegetables.
One serving, which consists of two cheelas, contains approximately 370-390 calories. The exact count can vary based on the amount of oil used and the size of the cheelas.
This can happen for a few reasons: the batter might be too thin, the tawa isn't hot enough, or you're trying to flip it before the first side is fully cooked. Ensure the batter has a pourable, pancake-like consistency and wait until the edges start to lift before flipping.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. However, it's best to add the chopped vegetables just before cooking to keep them fresh and crunchy.
Store leftover cheelas in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a warm tawa for a minute on each side until heated through. Avoid microwaving as it can make them soggy.