Cheela Champions: Let’s Make Some Crispy, Golden Goodness!
Namaste Dosto! Kem Chho? Sat Sri Akal! Chef Curry Do’pyaza here, ready to bring a ray of sunshine to your kitchens with a dish that’s as versatile as it is delicious: Besan Cheela!
This isn’t just any pancake, my friends. This is the pancake of India! It’s the savoury, spicy, and utterly satisfying answer to those “what should I make?” dilemmas.
A Cheela for Every Season!
Besan Cheela is a champion all year round! It’s a beloved breakfast staple in many Indian homes, especially in the North and West. During festivals like Holi and Diwali, when families gather, a plate of warm, crispy cheelas is always a welcome sight. And let’s be honest, a rainy monsoon morning just begs for a spicy cheela and a steaming cup of chai! It is also a popular dish during fasting days when grains are avoided.
A Pinch of History
The exact origins of Besan Cheela are a bit hazy, like the steam rising from a hot tawa! But what we do know is that it’s been a staple in Indian kitchens for generations. Passed down from mothers to daughters, this recipe is a testament to the ingenuity of Indian cooks who knew how to make something extraordinary from simple ingredients. Besan, or gram flour, has been a staple ingredient in Indian cuisine for centuries, and the cheela is a simple yet delicious way to use it.
Get Ready to Cook!
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
The Magic Ingredients
- 1 cup Besan (Gram Flour)
- ½ cup Paani (Water)
- 1 medium Pyaaz (Onion), finely chopped
- 1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
- 1 inch Adrak (Ginger), grated
- 1 tbsp Hara Dhaniya (Fresh Coriander), chopped
- ½ tsp Lal Mirch Powder (Red Chilli Powder)
- ¼ tsp Haldi Powder (Turmeric Powder)
- ½ tsp Ajwain (Carom Seeds)
- Namak (Salt) to taste
- Tel (Oil) or Ghee (Clarified Butter) for cooking
Let’s Get Cooking!
- The Batter is Key: In a large bowl, whisk together the besan, water, red chilli powder, turmeric powder, ajwain, and salt. Make sure there are no lumps! You want a smooth, flowing batter, like a thin milkshake.
- Spice it Up: Add the chopped onions, green chillies, ginger, and coriander to the batter. Mix well. This is where the magic happens! These ingredients add a burst of flavour that will make your taste buds sing.
- Heat it Up: Heat a flat tawa (griddle) or non-stick pan over medium heat. Drizzle a little oil or ghee on the surface.
- Pour and Spread: Once the tawa is hot, pour a ladleful of batter onto the center. Use the back of the ladle to gently spread the batter into a thin, circular pancake.
- Cook it Golden: Cook for 2-3 minutes, or until the bottom turns golden brown. Drizzle a little more oil or ghee around the edges.
- Flip and Repeat: Carefully flip the cheela and cook the other side for another 2-3 minutes, until golden brown and crispy.
- Serve Hot: Remove the cheela from the tawa and serve hot with your favourite chutney or sauce.
Chef’s Tips for Cheela Perfection
- Rest the Batter: Letting the batter rest for 15-20 minutes allows the besan to absorb the water properly, resulting in a smoother cheela.
- Don’t Overcrowd: Cook one cheela at a time to ensure even cooking and crispiness.
- Spice it Your Way: Adjust the amount of green chillies and red chilli powder to suit your taste.
- Crispy Edges: Drizzling a little extra oil or ghee around the edges while cooking will give you those irresistible crispy edges.
Cheela, Your Way!
- Gas Stove: The classic method! Follow the instructions above using a tawa or non-stick pan.
- Induction Stove: Works just as well as a gas stove! Use a compatible pan and adjust the heat accordingly.
- Oven: Not ideal for cheela, as it requires direct heat for the crispy texture.
- Microwave: You can try making a small batch in a microwave-safe dish, but the texture won’t be the same. It will be softer and less crispy.
- Air Fryer: This is an interesting option! You can try spraying the cheela with oil and air frying it at 350°F (175°C) for a few minutes on each side. Keep a close eye on it to prevent burning.
- Slow Cooker/Crockpot: Not suitable for making cheela.
- Pressure Cooker: Not suitable for making cheela.
Nutritional Nuggets (Approximate)
One cheela (approximate):
- Calories: 150-200
- Protein: 5-7g
- Carbohydrates: 20-25g
- Fat: 5-8g
Note: Nutritional information may vary based on specific ingredients and cooking methods.
Serving Suggestions: A Cheela for Every Mood!
- Classic: Serve hot with mint-coriander chutney, tomato ketchup, or sweet tamarind chutney.
- Stuffed: Spread a layer of paneer bhurji (scrambled cottage cheese) or aloo masala (spiced potatoes) on the cheela before folding it over.
- Roll-Up: Make a quick and easy wrap by filling the cheela with your favourite veggies and sauces.
- Breakfast Special: Pair it with a cup of hot chai or coffee for a hearty and satisfying breakfast.
Now it’s Your Turn!
So there you have it, folks! A simple, delicious, and versatile recipe for Besan Cheela that you can easily make at home. I urge you to try this recipe, experiment with different spices and fillings, and share the joy with your friends and family. Let them taste the love and warmth of your kitchen!
Happy Cooking, and until next time, keep those pots simmering and those smiles shining!