Besan Cheela Recipe
Nutritionist Recommended Gluten Free Recipe
by our internal recipe team
Your Besan Cheela Recipe
-
Made
easy -
Made with
a twist -
Made
healthier
12
Everyday Ingredients
5
Easy Steps
12
MinutesOnly
4
Serving Portions
The Recipe Story
A big favourite for breakfast in the North of India, and has several adaptations with inclusions of vegetables or spices. It is often referred to as a vegetarian omelette. This dish is gluten free and rich in protein which can be served as an evening snack or used for a lunch box.
The Ingredient List
- MAGGI Masala-ae-Magic
1 sachet
- Gram Flour (Besan)
200 gms
- Carom Seeds (Ajwain)
½ teaspoon
- Turmeric Powder
¼ teaspoon
- Salt
To taste
- Ginger
1 teaspoon, grated
- Tomato
1, finely chopped
- Onion
1, finely chopped
- Coriander Leaves
2 tablespoons, chopped
- Green Chillies
1, finely chopped
- Water
1 cup, as per need to make batter
- Oil
2 tablespoons
The Easy Steps
In a mixing bowl, add gram flour, carom seeds, turmeric powder and salt to taste. Then add water, stirring continuously to avoid lumps and make a batter of thick pouring consistency.
Add ginger, tomatoes, onion, coriander leaves and green chillies and MAGGI Masala-ae-Magic, mix well.
Heat a non stick pan and brush it with few drops of oil. On a medium heat, take a ladle full of batter and pour the batter in the centre and quickly spread it across the pan to make a round Cheela/Pancake.
Drizzle oil around edges and centre and let it cook until it loosens. Flip on other side and cook until golden brown.
Repeat the process using the remaining batter for preparing more cheelas. Serve hot with green coriander mint chutney and MAGGI Rich Tomato Ketchup.
