How to make Cheeley (Poode) -
All time favourite snack -cheeley in its new avatar with a filling stuffing.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Gram flour, Fenugreek leaves
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Cheeley (Poode) checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Hearty Egg Bites tandoori mushroom Banana Walnut Loaf Grilled Corn-On-The-Cob With Chilli Butter
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Cheeley (Poode) Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cheeley (Poode) Recipe
Gram flour 1/2 cup
Fenugreek leaves 2 cups
Salt to taste
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Chaat masala 1/2 teaspoon
Lemon juice 1 tablespoon
Onion chopped 1 medium
Oil to shallow fry
Paneer (cottage cheese) grated 1 cup
Cheese grated 1/2 cup
Red chilli powder
Method
Step 1
Take besan in a bowl, add methi leaves, salt, turmeric powder, red chilli powder, chaat masala powder, lemon juice, chopped onion and mix. Add sufficient water and mix to make a not too thick batter.
Step 2
Heat a tawa. Add a little oil. Put a ladleful of batter on it and spread it slightly. Cook on low heat till done on one side.
Step 3
Drizzle some oil round the sides and top. Put some grated paneer in the center of the cheeley. Over it put some grated cheese and red chilli powder.
Step 4
Fold the two sides over the stuffing and serve hot
Nutrition Info
Calories : 1632 Kcal
Carbohydrates : 139.5 gm
Protein : 81.6 gm
Fat : 83.3 gm
Other : Fiber- 34.3gm
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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.
