New Update
/sanjeev-kapoor/media/post_banners/a3bafcdc53b71ed7e3e63e69962a4a11eab684dd57878c74cf39aa9c0fecae18.jpg)
Main Ingredients | Fenugreek Leaves, Gram Flour |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 6-10 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Methi Cheela
- 3 cups Fenugreek Leaves
- 2 cups Gram Flour finely chopped
- 1/2 teaspoon Asafoetida
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder
- 1/4 teaspoon Carom seeds (ajwain)
- 1/2 teaspoon Fried fenugreek leaves (kasoori methi)
- 1 medium Onion finely chopped
- 1 Green chilli finely chopped
- 1 tablespoon Ginger-garlic paste
- to cook Oil
Method
- Mix asafoetida with little water in a small bowl.
- 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.
- Heat a non-stick tawa. Pour ½ tsp oil on the tawa and spread it with a tissue paper.
- 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.
- Transfer the cheelas into a serving plate and serve hot with green chutney.
Nutrition Info
Calories | 1525 |
Carbohydrates | 204.6 |
Protein | 68.4 |
Fat | 48.1 |
Other Fiber | Iron- 24.9mg |
Advertisment