Ingredients
For Making Cheela
- 1 cup Chickpea Flour (Gram flour/Garbanzo beans flour/Besan) :
- 1 tablespoon yogurt :
- to taste salt :
- 1 teaspoon chili powder Red
- as needed water to make a thin paste
For Gravy
- 1 tablespoon ghee
- ½ teaspoon cumin seeds
- 3 Tomatoes medium size
- 1 onion small chopped
- 1 green chilli chopped
- 1 red chilli tspskashmiri powder
- ½ teaspoon turmeric Powder
- to taste salt
- 1 cup water
- 2 tbs coriander leaves - chopped
Instructions
For Making Cheela
- Mix all the ingredients for making cheela except the oil, add enough water to make a normal consistency batter so that there are no lumps in the batter
- Heat a non-stick griddle/tava or pan pour ladle full of batter and spread it in rounds with the back of a ladle in the circular motion. Keep it at least ½ inch thick.
- Apply little oil around the corner and cook for 2 mins, flip it and cook for 2 minutes on the other side as well.
- Likewise, make all the cheela to consume the whole batter and keep them aside till you are making gravy for it.
For Making Gravy
- Heat ghee in the pan and add cumin seeds. When cumin starts to splutter, add chopped onion and green chilli.
- When onion starts turning light pink or translucent add salt, red chili powder and turmeric powder along with 2 tablespoon of water.
- Immediately add finally chopped tomatoes and cook for 6-7 minutes on medium heat till they are pulpy.
- Add about 500ml of water and let this gravy come to a rolling boil. Reduce the heat and let it simmer for 5 minutes.
- when the gravy is simmering, cut those cheela into small squares about an inch is good.
- Now add these cut cheela pieces into the gravy and switch off the heat. Finish with a sprinkle of coriander/cilantro leaves and serve hot with your choice of flatbread or steamed rice. Either way taste soooo good.