Indian Savory Pancake (Besan ka Cheela)

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:

  1. Set aside the oil.
  2. 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.
  3. Let the batter rest for about 15 to 20 minutes.
  4. Heat our frying pan and about half the amount of oil for frying. Then pour out the oil into a container.
  5. While maintaining the high heat, pour a small amount of batter in the center of your frying pan. Spread it out a bit.
  6. Reduce heat.
  7. Cook the pancake until you can lift it easily and the edges are a little brown.
  8. Trickle some oil around the pancake and make sure the oil seeps under the cheela.
  9. Flip it and let it cook for a bit before serving immediately with some chutney.
  10. Enjoy without the guilt!

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