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Main ingredients | Oats, Beetroot, Garlic, Button mushrooms, Green capsicum, Crushed black peppercorns, Bean sprouts, Cottage cheese, Gram flour, Ginger, Green chillies |
Cuisine | Fusion |
Course | Snack |
Prep time | 20-25 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Mild |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 cup roasted oats
- 2 medium beetroot, boiled, peeled and roughly chopped
- 1 tablespoon oil + for drizzling
- 1 teaspoon chopped garlic
- 4-5 button mushrooms, sliced
- Salt to taste
- 2 tablespoons finely chopped green capsicum
- Crushed black peppercorns to taste
- ½ cup bean sprouts
- ¾ cup grated cottage cheese (paneer)
- ½ cup gram flour (besan)
- ½ inch ginger, chopped
- 2 green chillies, chopped
- Green chutney to serve
Method
- To make the stuffing, heat oil in a non-stick pan, add garlic and saute for 1 minute.
- Add mushrooms, mix and sauté for 2-3 minutes. Add salt, green capsicum and crushed black peppercorns, mix well and saute for 1 minute. Transfer the mixture into a bowl. 6
- Add bean sprouts and cottage cheese and mix well.
- To make the batter, put roasted oats in a mixer jar. Add gram flour, ginger, green chillies, salt, boiled beetroot and 1 cup water and grind to a fine paste. Pour the mixture into a bowl.
- To make each cheela, heat a non-stick shallow pan. Add a ladleful of the batter and spread it into a disc. Drizzle oil all around, cover and cook for 2-3 minutes.
- Place a portion of the stuffing on one side of the disc and fold the other side over the stuffing. Cook for a few seconds.
- Transfer onto a serving plate. Serve hot with green chutney.
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