Recipe Description

A light and refreshing snack for rainy season.

Ingredients:-

• Gram flour (besan) – 2 cups
• Chopped fresh fenugreek leaves (methi) – 1 cup
• Cottage cheese (paneer), grated – 2½ cups
• Oil + to shallow fry – 1 tablespoon
• Onions, chopped – 2 medium
• Fresh button mushrooms, sliced – 8-10 no
• Salt – to taste
• Black pepper powder – ¼ teaspoon
• Soda bicarbonate – ¼ teaspoon
• Red chilli powder – 1 teaspoon
• Carom seeds (ajwain) – 1 teaspoon
• Asafoetida – a pinch
• Chopped fresh coriander leaves – 2 tablespoons

 

Method:-

1. Heat one tablespoon olive oil in a pan and saute onions till translucent. Add methi and cook for another minute. Add mushrooms and saute on high heat for a minute. Add salt and black pepper powder. Let cool and mix in cottage cheese. Set aside.
2. In a bowl mix together gram flour, soda bicarbonate, salt, red chilli powder, carom seeds, asafoetida, coriander leaves and sufficient water to make a batter of pouring consistency.  Whisk well to ensure there are no lumps.
3. Heat another pan, drizzle a few drops of olive oil, pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle. Cook the cheela on both sides, using a little more olive oil, till golden brown.
4. Place a portion of the stuffing on one side of the cheela, fold the other side over it and serve immediately.