How to make PERI PERI VEGETABLE CHEELA - skk -

Besan cheela stuffed with spicy vegetable mixture

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour, Refined flour

Cuisine : Fusion

Course : Snacks and Starters


For more recipes related to PERI PERI VEGETABLE CHEELA - skk checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Steamed Bun - SK KHazana Sticky Lamb Chops Oats Dhokla Matka Chana Chaat

PERI PERI VEGETABLE CHEELA - skk

PERI PERI VEGETABLE CHEELA - skk Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for PERI PERI VEGETABLE CHEELA - skk Recipe

  • Gram flour 1 cup

  • Refined flour 2 tablespoons

  • Peri peri sauce 1 1/2 tablespoons

  • Peri peri mayonnaise as required

  • Olive oil 2 tablespo as required

  • Mixed capsicums (red, yellow, green) finely chopped 2 tablespoons

  • Green zucchini finely chopped 1 tablespoon

  • Yellow zucchini finely chopped 1 tablespoon

  • Salt to taste

  • Dried mixed herbs 1 1/2 teaspoons

  • Corn kernels boiled 2 tablespoons

  • Cottage cheese (paneer) cut into small cubes 20 grams

  • Fresh coriander leaves chopped 1 tablespo to garnish

  • Baking soda A pinch

  • Processed cheese grated as required

Method

Step 1

To prepare stuffing, heat 2 tablespoons olive oil in a non-stick pan, add mixed capsicums and sauté for 1 minute.

Step 2

Add green zucchini and yellow zucchini, mix and sauté for 1 minute. Add salt and 1 teaspoon dried mixed herbs and mix well.

Step 3

Add 1½ tablespoons peri peri sauce and 1-2 tablespoons water, mix well and cook for 1 minute. Add corn kernels and cottage cheese, mix and cook for 1 minute. Transfer into a bowl.

Step 4

To make the cheela batter, take gram flour in a mixing bowl, add refined flour, salt, remaining dried mixed herbs, 1 tablespoon coriander leaves and sufficient water and whisk to make a smooth and semi-thick batter.

Step 5

Fill a piping bag with some peri peri mayonnaise.

Step 6

Heat a non-stick tawa.

Step 7

Add baking soda in the batter and mix well.

Step 8

Grease the hot tawa with some olive oil, pour a ladle of batter, spread it into a large thin disc and drizzle some olive on top.

Step 9

Spread some cheese on top and pipe out some peri peri mayonnaise on top. Put some stuffing mixture in the center of each disc, fold the two sides on top of the stuffing and cook for 1 minute. Make more cheelas similarly.

Step 10

Transfer the cheelas onto individual serving plates, garnish with some coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.