Peri Peri Vegetable Cheela

Ingredients list for Peri Peri Vegetable Cheela

• 1 cup gram flour
• 2 tablespoons refined flour
• 1½ tablespoons peri peri sauce
• Peri peri mayonnaise as required
• 2 tablespoons olive oil
• 2 tablespoons mixed capsicums (red, yellow, green), finely chopped
• 1 tablespoon green zucchini, finely chopped
• 1 tablespoon yellow zucchini, finely chopped
• Salt to taste 
• 1½ teaspoons dried mixed herbs
• 2 tablespoons corn kernels, boiled
• 20 grams cottage cheese (paneer) cut into small cubes
• 1 tablespoon fresh coriander leaves chopped + to garnish
• A pinch baking soda
• Processed cheese grated as required 

Method

1. To prepare stuffing, heat 2 tablespoons olive oil in a non-stick pan, add mixed capsicums and sauté for 1 minute.
2. Add green zucchini and yellow zucchini, mix and sauté for 1 minute. Add salt and 1 teaspoon dried mixed herbs and mix well.
3. Add 1½ tablespoons peri peri sauce and 1-2 tablespoons water, mix well and cook for 1 minute. Add corn kernels and cottage cheese, mix and cook for 1 minute. Transfer into a bowl.
4. To make the cheela batter, take gram flour in a mixing bowl, add refined flour, salt, remaining dried mixed herbs, 1 tablespoon coriander leaves and sufficient water and whisk to make a smooth and semi-thick batter.
5. Fill a piping bag with some peri peri mayonnaise.
6. Heat a non-stick tawa.
7. Add baking soda in the batter and mix well.
8. Grease the hot tawa with some olive oil, pour a ladle of batter, spread it into a large thin disc and drizzle some olive on top.
9. Spread some cheese on top and pipe out some peri peri mayonnaise on top. Put some stuffing mixture in the center of each disc, fold the two sides on top of the stuffing and cook for 1 minute. Make more cheelas similarly.
10. Transfer the cheelas onto individual serving plates, garnish with some coriander leaves and serve hot.