Besan Methi Cheela With Cheese

Ingredients list for Besan Methi Cheela With Cheese

• 2 cup Gram Flour
• 2 1/2 cup Fresh Fenugreek Leaves grated
• 1 cup Fresh fenugreek leaves (methi) chopped
• 1 tablespoons Olive oil shallow fry
• 2 medium Onion chopped
• 8-10 Mushroom sliced
• to taste Salt
• 1/4 teaspoon Black pepper powder
• 1/4 teaspoon Soda bicarbonate
• 1 teaspoon Red chilli powder
• 1 teaspoon Carom seeds (ajwain)
• a pinch Asafoetida
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Heat one tablespoon olive oil in a kadai (wok) and sauté onions till translucent.
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.
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.
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.
5. Place a portion of the stuffing on one side of the cheela, fold the other side over it and serve immediately.

Nutrition Info