Restriction - Vegetarian, Jain
Region - Rajasthani, Indian
Type - Main dish, Indian Sabji, Shak
Suitable for - Vegetarian, Jain
From geographic region - Rajasthani, Indian
Recipe Type - Main dish, Indian Sabji, Indian Shak, India Gravy
----- To make Cheela of gram flour -----
1) Add 1 cup gram/chickpeas/besan flour, 1/2 teaspoon salt, 1/4 teaspoon celery, 1 teaspoon red chili powder and half cup water in a bowl and mix well. Add water and mix. Make a thick solution, but note that there should be no lumps in the solution. While adding water, note that the batter should neither be too thin nor too thick.
Tip - Any of the stated vegetables can be added as per preference
zucchini shredded, spinach chopped, green chili pepper crushed, coriander
2) Heat the pan by placing a griddle or pan on the gas.
3) Pour one teaspoon of oil into the pan and spread it all around.
4) Pour the batter on it, spread the batter thinly with the help of a spoon, and roast the cheela.
5) When cheela is done(roasted/cooked) from one side, with the help of a ladle, turn the cheela and get it done (roasted/cooked) from both sides by adding half a teaspoon of oil.
6) Wait for cheela to get bit cool. Cut cheela into square pieces from two to three places.
----- To make gravy ----- (FYI - There is another recipe for a gravy based on Dahi/Curd/Yogurt)
7) Prepare Items - Chop chile pepper, onion, tomatoes, ginger, and coriander;
8) Prepare Items - Make chili pepper + ginger paste.
9) Put a pan on the gas. Add 2 to 3 tbsp oil and get it hot and ready for fry. Add 2 bay leaves and 1/2 tsp cumin seeds.
10) When cumin seeds start crackling. Add 2 finely chopped onions, and fry them till they turn light pink.
11) Add 1/2 tsp green chili pepper paste, 1/2 tsp ginger paste, 1/2 tsp garlic paste, and fry till the rawness of ginger and garlic goes away (roughly 2 minutes)
12) Add 4 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, 1 tsp cumin powder, and tsp coriander powder. Fry the spices well till they become fragrant.
13) When the spices are fried well, add tomato paste to this spice, and fry the spices until the oil separates from the spices, and also starts separating from the pan. Now our spice is ready after roasting. Add 1 cup of water to it and mix it well.
14) Let the gravy boil. When the gravy starts boiling, add salt, garam masala, and 1 tablespoon of finely chopped coriander leaves to it and mix. And now add gram flour Cheele in it and cover it and let it cook for 3-4 minutes.
15) Turn off the gas, and take out the vegetable in a serving bowl. Garnish the vegetable by adding 1 tablespoon of finely chopped green coriander leaves on top of the vegetable of gram flour,
----- Serving Tips -----
16) Serve with chapati, naan, or rice.
Enjoy !!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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