New Update
| Main ingredients | Amaranth flour (rajgire ka atta), Ginger-green chilli paste, Fresh coriander leaves, Cumin seeds, Rock salt, Roasted peanut powder, Potatoes |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups amaranth flour (rajgire ka atta)
- 2 teaspoons ginger-green chilli paste
- 2-3 tablespoons chopped fresh coriander leaves
- 1 teaspoon cumin seeds
- Rock salt to taste
- ¼ cup roasted peanut powder
- 2 medium potatoes, peeled and grated
- Oil for drizzling
- Coconut chutney for serving
Method
- Take amaranth flour in a bowl, add ginger-green chilli paste, coriander leaves, cumin seeds, rock salt, peanut powder and potatoes and mix well. Add 2 cups water and mix well to a batter.
- Heat a non-stick pan, add a spoonful of batter and spread into a round cheela, drizzle oil all around and cook, turning sides, till golden brown in colour. Cook more cheelas with the remaining batter.
- Transfer onto serving platter and serve hot with coconut chutney.
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