Besan Cheela: A Tasty Affair – Ghar ka Khana, Dil se Bana!
Namaste and Sat Sri Akal, my food-loving friends! Chef Curry Do’pyaza here, back in your kitchens (virtually, of course!) with a dish that’s as comforting as a warm hug on a chilly monsoon evening. Today, we’re diving into the world of Besan Cheela, a savory pancake that’s a staple in many Indian homes, especially in North India.
Think of it as the Indian cousin of a crepe, but with a spicy, flavorful twist!
When Do We Devour This Delight?
Besan Cheela is a versatile dish that graces our tables during various occasions. It’s a popular breakfast item, perfect for those busy mornings when you need a quick and satisfying meal. It’s also a favorite during festivals like Holi and Diwali, where it’s often served as a snack or light meal. And let’s not forget those lazy Sunday brunches, where a stack of golden-brown cheelas is always a welcome sight. This golden delight is also a popular dish to make for children who are picky eaters.
A Little History Lesson (Don’t Worry, It’s Short!)
The history of Besan Cheela is as humble as its ingredients. It’s believed to have originated in the kitchens of North India, where besan (gram flour) was readily available. Over time, it spread across the country, with each region adding its own unique touch to the recipe. It’s a testament to the ingenuity of Indian cooks who can create magic with simple ingredients.
Ready to Cook? Let’s Get Started!
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
Ingredients You’ll Need:
- Besan (Gram Flour): 1 cup
- Pyaaz (Onion): 1 medium, finely chopped
- Hari Mirch (Green Chilies): 1-2, finely chopped (adjust to your spice preference)
- Adrak (Ginger): 1 inch, grated
- Hara Dhaniya (Fresh Coriander): 2 tablespoons, finely chopped
- Ajwain (Carom Seeds): 1/4 teaspoon
- Haldi Powder (Turmeric Powder): 1/4 teaspoon
- Lal Mirch Powder (Red Chili Powder): 1/2 teaspoon (optional)
- Namak (Salt): To taste
- Tel (Oil): For cooking
- Pani (Water): As needed
Let’s Cook Up a Storm!
- The Batter is Key: In a large mixing bowl, combine the besan, chopped onions, green chilies, grated ginger, chopped coriander, carom seeds, turmeric powder, red chili powder (if using), and salt.
- Whisk Away: Gradually add water, whisking continuously, until you get a smooth, lump-free batter. The consistency should be similar to pancake batter – not too thick, not too thin. Let the batter rest for 10-15 minutes.
- Heat the Tawa: Heat a flat non-stick pan or tawa over medium heat. Grease it lightly with oil.
- Pour and Spread: Pour a ladleful of batter onto the hot tawa and spread it into a thin, circular shape.
- Cook to Perfection: Drizzle a little oil around the edges of the cheela. Cook for 2-3 minutes, or until the bottom turns golden brown.
- Flip and Repeat: Flip the cheela carefully and cook the other side for another 2-3 minutes, until it’s cooked through and golden brown.
- Serve with Love: Remove the cheela from the tawa and serve hot. Repeat with the remaining batter.
Chef Curry’s Top Tips for Cheela Champions:
- Rest the Batter: Resting the batter allows the besan to absorb the water properly, resulting in a softer cheela.
- Don’t Overcrowd the Tawa: Cook one cheela at a time to ensure even cooking and prevent them from sticking together.
- Adjust the Spice: Feel free to adjust the amount of green chilies and red chili powder to suit your taste.
- Get Creative with Veggies: Add grated carrots, capsicum, or spinach to the batter for a more nutritious and flavorful cheela.
Cheela, Your Way!
- Gas Stove/Induction Stove: Follow the instructions above using a non-stick pan.
- Oven: While not traditionally made in an oven, you can bake them on a lightly greased baking sheet at 350°F (175°C) for about 10-12 minutes, flipping halfway through.
- Air Fryer: Place the cheela on parchment paper in the air fryer basket. Air fry at 350°F (175°C) for 8-10 minutes, flipping halfway through.
- Microwave: Not recommended, as the texture won’t be ideal.
Nutritional Information (Approximate per Cheela):
- Calories: 150-200
- Protein: 6-8 grams
- Carbohydrates: 20-25 grams
- Fat: 5-7 grams
Note: Nutritional information may vary depending on the specific ingredients and portion sizes.
Serving Suggestions:
Besan Cheela is incredibly versatile and pairs well with a variety of accompaniments. Here are a few of my favorites:
- Hari Chutney (Green Chutney): A classic pairing!
- Meethi Chutney (Tamarind Chutney): For a sweet and tangy contrast.
- Dahi (Yogurt): Cool and refreshing.
- Achar (Pickle): Adds a spicy kick.
- Vegetable Sabzi: A hearty and complete meal.
Time to Get Cooking!
So there you have it, my friends! A simple yet satisfying recipe for Besan Cheela that’s sure to become a family favorite. I urge you to try this recipe at home, experiment with different variations, and share the joy of delicious homemade food with your loved ones. Happy cooking!