How to make Methi Cheela - Fenugreek leaves mixed with gram flour batter to make these tasty cheelas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fenugreek Leaves, Gram Flour

Cuisine : Indian

Course : Snacks and Starters

Methi Cheela Recipe Card

Methi Cheela
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Methi Cheela checkout Methi Palak ke Pakode, Kasuri Methi Chicken Tikka. You can also find more Snacks and Starters recipes like Peanut Tikki, Prawn Tempura in Pita Pockets, Mushroom Tikki, Seafood Cakes.

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Cheela Recipe

  • Fenugreek Leaves 3 cups

  • Gram Flour finely chopped 2 cups

  • Asafoetida 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Fried fenugreek leaves (kasoori methi) 1/2 teaspoon

  • Onion finely chopped 1 medium

  • Green chilli finely chopped 1

  • Ginger-garlic paste 1 tablespoon

  • Oil to cook

Method

Step 1

Mix asafoetida with little water in a small bowl.

Step 2

In a large bowl, mix together gram flour, red chilli powder, turmeric powder, carom seeds, kasoori methi, asafoetida water, fenugreek leaves, onion, green chilli, ginger-garlic paste and sufficient water to make a thick batter. Rest the batter for 5 minutes.

Step 3

Heat a non-stick tawa. Pour ½ tsp oil on the tawa and spread it with a tissue paper.

Step 4

Pour a ladleful of the batter on the tawa and spread it evenly. Drizzle some oil all around and cook on low heat for 2-3 minutes. When the underside is done, flip, and drizzle some oil all around. Cook on the other side till evenly done. Transfer onto a plate. Similarly, make all the cheelas.

Step 5

Transfer the cheelas into a serving plate and serve hot with green chutney.