How to make Cheela - SK Khazana -

Add saffron water, mix and reduce the heat to low and cook till mixture thickens. Transfer into serving bowl and serve.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : gram flour,

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Cheela - SK Khazana checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Kachche Kele Ke Cutlet Jain Dabeli Corn Cutlets Bhel

Cheela - SK Khazana

Cheela - SK Khazana Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Cheela - SK Khazana Recipe

  • gram flour 3 cups

  • green chillies chopped 5-6

  • fresh coriander leaves chopped 3 tablespoons

  • dried onion flakes 3 tablespoons

  • salt to taste

  • baking soda 3/4 teaspoon

  • red chilli powder 1 1/2 teaspoons

  • carom seeds 1 1/2 teaspoons

  • black pepper powder 3/4 teaspoon

  • asafoetida 1/4 teaspoon

  • turmeric powder 1/4 teaspoon

  • Oil for drizzling

  • Yogurt to serve

  • Tomato ketchup to serve

Method

Step 1

Spread green chillies and coriander leaves in 2 separate microwave safe plates and microwave for 4-5 minutes or till dried completely.

Step 2

Take gram flour in a large bowl, add dried green chillies, dried coriander leaves, onion flakes, salt, baking soda, red chilli powder, carom seeds, black pepper powder and asafoetida and mix well. Add turmeric powder and mix well, store in an air tight container for up to 21 days.

Step 3

To make the cheela, mix together ½ cup of the premix and add 1 cup water and whisk till smooth. Add ½ cup water and mix well.

Step 4

Heat a non-stick tawa, drizzle oil on it and pour a ladle full of batter and spread it evenly. Drizzle a little oil on the sides and cook for 2-3 minutes or till golden, flip the cheela and cook further for 1-2 minutes. Make more cheelas in the same way. Serve hot with yogurt and tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.