Makai ka Cheela Ground corn kernels mixed with gram flour and masalas to a batter and cooked as cheela. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Mar 2017 in Recipes Course New Update " frameborder="0" allowfullscreen> Main Ingredients Corn kernels, Gram flour (besan) Cuisine Punjabi Course Snacks and Starters Prep Time 0-5 minutes Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Makai ka Cheela 1 cup Corn kernels ¾ cup Gram flour (besan) to taste Salt 1 teaspoon Red chilli powder 1 Green chilli finely chopped ¼ teaspoon Asafoetida ¼ teaspoon Turmeric powder 1 small Onion finely chopped 2 tablespoons Fresh coriander leaves finely chopped for cooking Oil Method Grind corn kernels into a coarse paste and transfer into a bowl. Add gram flour and mix well. Add salt, red chilli powder, green chilli, asafoetida, turmeric powder, onion and chopped coriander and mix well. Add water as required and mix well to make a batter of dropping consistency. Heat some oil on a non-stick tawa. Pour a ladleful of batter on it and spread into a medium disc or cheela. Cook on low heat till both the sides turn crisp and are browned. Serve hot with tamarind chutney. Nutrition Info Calories 634 Carbohydrates 88.7 Protein 23.6 Fat 20.6 Other Fiber Fiber- 13.1mg #Asafoetida #Corn kernels #Fresh coriander leaves #Gram flour (besan) #Green chilli #Oil #Onion #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article