Indian Savory Pancake (Besan ka Cheela)
This is a tasty, spicy pancake that almost every household in India makes for breakfast or even brunch. Also known as cheela, this recipe is a quick, 30-minute recipe for vegetarians. You can even make it for unexpected guests. Just serve with some chutney or tomato ketchup.
What you need:
• 4 to 5 teaspoons of coconut oil, canola oil, or olive oil for frying
• 1 c of Besan (chickpea or gram flour)
• ½ c of Methi (fenugreek) leaves [chopped finely]
• 1 c of water
• 1 piece of green chili
• 2 tsps of salt
• 1 tsp of Ajwain or Bishop’s weed
• ½ of an onion (sliced)
• 1 tsp of chili powder
How to make it:
- Set aside the oil.
- Get a mixing bowl and in it, combine the rest of the ingredients, until you reach a thick consistency. Just add a bit of water at a time as you mix.
- Let the batter rest for about 15 to 20 minutes.
- Heat our frying pan and about half the amount of oil for frying. Then pour out the oil into a container.
- While maintaining the high heat, pour a small amount of batter in the center of your frying pan. Spread it out a bit.
- Reduce heat.
- Cook the pancake until you can lift it easily and the edges are a little brown.
- Trickle some oil around the pancake and make sure the oil seeps under the cheela.
- Flip it and let it cook for a bit before serving immediately with some chutney.
- Enjoy without the guilt!
