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Besan Methi Cheela With Cheese

A light and refreshing snack for rainy season.

New Update
Besan Methi Cheela With Cheese
Main IngredientsGram Flour, Fresh Fenugreek Leaves
CuisineIndian
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time6-10 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients list for Besan Methi Cheela With Cheese

  • 2 cup Gram Flour
  • 2 1/2 cup Fresh Fenugreek Leaves grated
  • 1 cup Fresh fenugreek leaves (methi) chopped
  • 1 tablespoons Olive oil shallow fry
  • 2 medium Onion chopped
  • 8-10 Mushroom sliced
  • to taste Salt
  • 1/4 teaspoon Black pepper powder
  • 1/4 teaspoon Soda bicarbonate
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Carom seeds (ajwain)
  • a pinch Asafoetida
  • 2 tablespoons Fresh coriander leaves chopped

Method

  1. Heat one tablespoon olive oil in a kadai (wok) and sauté onions till translucent.
  2. Add methi and cook for another minute. Add mushrooms and sauté on high heat for a minute. Add salt and black pepper powder. Let cool and mix in cottage cheese. Set aside.
  3. In a bowl mix together gram flour, soda bicarbonate, salt, red chilli powder, carom seeds, asafoetida, coriander leaves and sufficient water to make a batter of pouring consistency. Whisk well to ensure there are no lumps.
  4. Heat a pan, drizzle a few drops of olive oil, pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle. Cook the cheela on both sides, using a little more olive oil, till golden brown.
  5. Place a portion of the stuffing on one side of the cheela, fold the other side over it and serve immediately.

Nutrition Info

Calories2045
Carbohydrates160.9
Protein117.3
Fat102.4
Other FiberIorn- 16.2mg
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