I share with you Besan chila recipe. Besan cheela is an Indian breakfast. Besan cheela is popular in Rajasthan. This is a great evening snack with a cup of tea. There are many versions of many cheela. Today I make besan cheela you can make tomato cheela, corn cheela, methi cheela, paneer cheela, cheese cheela. My son’s like this cheela but I don’t like it. I like paneer cheela. The cheela is known as a vegetarian omelet. When you cook cheela then cook on medium heat. If cooked on high flame then quickly becomes black in color or very fast burn. When thinking about instant recipes the first thing which comes to my mind is dosas, my mother has a huge container of dosa batter ready all day in the fridge so she can whip up some hot ghee roast, paper roast or uttapam etc in on time cheela is a one of my favorite snacks. Cheela is eating with green chutney, curd, tomato sauce. So let us see start how to make Besan cheela at home.
- 2 cups Gram Flour (Besan)
- 1 tbsp Corn Flour (Makke ka Aata)
- 1 tbsp Semolina (Suji)
- 1 tbsp Green Chilli Paste (Hari Mirch Paste)
- 1/2 tbsp Red Chilli Powder (Lal Mirch Poawder)
- 1 tbsp Black Paper Powder (Kali Mirch Powder)
- 1/2 tbsp Coriander Powder (Dhania Powder)
- 1/2 tsp Cumin Powder (Jeera Powder)
- 1 tbsp Carom Seeds (Ajawain)
- 1/2 tsp Turmeric Powder (Haldi Powder)
- Salt to taste (Namak)
- Oil as required
Firstly, sieve gram flour and corn flour. Take a bowl. Put in gram flour, corn flour, semolina, coriander powder, cumin powder, green chilli paste, carom seeds, salt, red chilli powder, turmeric powder and mix well. Now add little by little water and make smooth cheela batter and keep a side for 10 minutes. Heat a non stick griddle and pour little batter on the griddle and spread it. Sprinkle little oil on the cheela and cook on medium flame until golden in color. Now turn it and cook other side until they are come brown in cooler and make crispy. Same ways prepare all cheelas and eat hot cheelas with green chutney, curd or tomato sauce.