How to make Besan Methi Cheela With Cheese - A light and refreshing snack for rainy season.
This recipe is from the book Cooking with Olive Oil.
Main Ingredients : Gram Flour, Fresh Fenugreek Leaves
Cuisine : Indian
Course : Snacks and Starters
Besan Methi Cheela With Cheese Recipe Card
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 Besan Methi Cheela With Cheese checkout Khaman Dhokla, Khandvi, Sandwich Dhokla, Besan Omelet With Sprout Filling . You can also find more Snacks and Starters recipes like Gyoza, Coconut Pancakes, Pav Bhaji Lasagne, Murgh Ke Wade.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Besan Methi Cheela With Cheese Recipe
Gram Flour 2 cup
Fresh Fenugreek Leaves grated 2 1/2 cup
Fresh fenugreek leaves (methi) chopped 1 cup
Olive oil shallow fry 1 tablespoons
Onion chopped 2 medium
Mushroom sliced 8-10
Salt to taste
Black pepper powder 1/4 teaspoon
Soda bicarbonate 1/4 teaspoon
Red chilli powder 1 teaspoon
Carom seeds (ajwain) 1 teaspoon
Asafoetida a pinch
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat one tablespoon olive oil in a kadai (wok) and sauté onions till translucent.
Step 2
Add methi and cook for another minute. Add mushrooms and sauté on high heat for a minute. Add salt and black pepper powder. Let cool and mix in cottage cheese. Set aside.
Step 3
In a bowl mix together gram flour, soda bicarbonate, salt, red chilli powder, carom seeds, asafoetida, coriander leaves and sufficient water to make a batter of pouring consistency. Whisk well to ensure there are no lumps.
Step 4
Heat a pan, drizzle a few drops of olive oil, pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle. Cook the cheela on both sides, using a little more olive oil, till golden brown.
Step 5
Place a portion of the stuffing on one side of the cheela, fold the other side over it and serve immediately.
