Dice carrot and par boil green peas.

In moderately heated kadhai / pan, add oil, add cumin seeds and allow to crackle, then add tomato paste + little salt and stir fry for around 2 minutes.

Now add all dry spices except garam masala and stir fry till masala leaves oil.

Now add diced carrots + little salt and sauté / cook under medium flame by covering for 5-6 minutes till carrot turns tender. Check in between, if required add water.

Check if carrots have cooked or not.

Now add peas + chopped coriander + garam masala, mix well and stir fry for 3-4 minutes. Lastly add sugar.

At this stage, warm water can be added if want semi dry gravy / curry. Now sabji is ready.

Mix maida + semolina + salt + sugar + green chilli + milk, mix all well and let batter rest for 15 minutes.

Add finely chopped coriander, mix well and add water as per consistency. If required a flowing consistency but not running.

Pour a ladle of batter on a non-stick tawa, drizzle oil all around and let it cook for 3-4 minutes. Upper surface will dry up and then flip the other side and cook for 1-2 minutes.

Cheela is ready to serve.

Combine both and enjoy a wonderful food.