Besan methi cheela chickpea flour and fenugreek chila
Besan methi cheela chickpea flour and fenugreek chila
Cooking Instructions
- 1
In a bowl take washed and chopped fenugreek leaves.Add turmeric powder, kashmiri red chilli powder, red chili powder, asafoetida, coriander powder ginger garlic, green chili paste (optional)oil and salt,Rub fenugreek leaves and spices with fingers. Mix them well. Add yogurt.
- 2
Chickpea flour.Mix.
Add water and make batter mixing well to see no lumps are there. Keep it covered aside for 30 minutes.In the meantime grease the flat pan with oil.
- 3
Heat the greased pan. Now pour a ladleful of batter on the heated pan.With a help of spatula spread the batter on all the sides from center to make a thin circle. (If using a non-stick pan, pour the batter and spread it in a circular motion like making dosa with the ladle). Spread oil on the edges. keep the heat medium.
After 3-4 minutes gently flip the chila and cook on the other side. (many times the first 2-3 chila will not come out properly, but once the pan is heated evenly it will
- 4
Start coming out good,Make similarly other chila serve hot with ketchup, chutney.
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