Besan cheela recipe (Vegetarian omelette)
US measuring cups are used (1 cup = 240 ml)
Servings 8 cheela (4 servings)
Calories 234kcal
Ingredients
For besan cheela recipe:
- 1 cup Besan (gram flour)
- ¼ teaspoon Ajwain (Carom seeds)
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Garam masala
- Salt to taste
- 1 small Green chili chopped
- ¼ cup Tomato finely chopped
- ⅓ cup Red onion finely chopped
- ¼ cup Spinach (Palak) finely chopped
- ¼ cup Capsicum (Green bell pepper) finely chopped
- ¼ cup Carrot grated
- 2 tablespoons Cilantro or coriander leaves finely chopped
- ¼ cup Plain yogurt
- 1 ½ cups Water
- Oil to shallow fry cheela
Instructions
Making the batter:
- Take besan, carom seeds, turmeric powder, red chili powder, coriander powder, garam masala and salt in a bowl and mix well.
- Add all the vegetables and Mix well, so all the flour is coated to veggies.
- Then mix in yogurt.
- Add little water at a time and make lump free batter.
- Batter should be runny , adjust the water to get right consistency of batter, Also do a taste test to check salt.
Making besan cheela recipe:
- Heat the pan or tawa on medium heat. Once hot drizzle about 2 teaspoons of oil and let it get heat up.
- Once oil is hot, pour the ladleful of batter and spread it to make round shape pancake.
- Let the cheela gets cook on one side about 2 minutes or till gets golden brown.
- Drizzle some oil on top and then flip it using spatula. Cook other side for 1-2 minutes.
- Once both sides are cooked, remove it to plate and serve.
- Repeat the same with rest of the batter/
Nutrition
Serving: 2chilla | Calories: 234kcal | Carbohydrates: 17.2g | Protein: 6.2g | Fat: 16g | Saturated Fat: 2.3g | Cholesterol: 2mg | Sodium: 335mg | Potassium: 325mg | Fiber: 3.4g | Sugar: 4.7g
*Nutrition information is a rough estimate for 1 serving
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