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| Main ingredients | Cooked rice, Carrot, Onion, Fresh coriander leaves, Green chillies, Carom seeds, Turmeric powder, Gram flour, Yogurt |
| Cuisine | Gujarati |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups cooked rice
- 2 tablespoons grated carrot
- 2 tablespoons chopped onion
- 2 tablespoons chopped fresh coriander leaves
- 2 green chillies, chopped
- ¼ teaspoon carom seeds (ajwain)
- ½ teaspoon turmeric powder
- ¼ cup gram flour (besan)
- Salt to taste
- ½ cup yogurt
- Oil as required
- Tomato ketchup to serve
Method
- Take cooked rice in a large bowl, add carrot, onion, coriander leaves, green chillies, carom seeds, turmeric powder, gram flour, salt and yogurt, mash lightly and mix till well combined. Add ¾ cup water and mix well.
- Heat a little oil in a non-stick pan, add a portion of the mixture and spread it evenly. Drizzle a little oil all around, cover and cook on low heat for 3-4 minutes. Flip and cook the other side for 2-3 minutes. Use up the remaining batter similarly.
- Place each shekla on a serving plate and serve hot with tomato ketchup.
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