How to make Methi Cheela -
Fenugreek leaves mixed with gram flour batter to make these tasty cheelas.Try this Sprouted Moong and Methi Cheela Recipe which is high in protein and packed with flavors from saunf and ginger. Serve this high protein cheela along with a green chutney
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Fenugreek Leaves, Gram Flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Methi Cheela checkout Methi Palak ke Pakode, Kasuri Methi Chicken Tikka, Methi Corn Pakora-SK Khazana, Methi Pakora-SK Khazana . You can also find more Snacks and Starters recipes like Peach Pancake Cheese Pockets-SK Khazana Almond Shortbread Cookies Paneer Seekh Kebab - SK Khazana
Methi Cheela 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 : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Methi Cheela Recipe
Fenugreek Leaves 3 cups
Gram Flour finely chopped 2 cups
Asafoetida 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Fried fenugreek leaves (kasoori methi) 1/2 teaspoon
Onion finely chopped 1 medium
Green chilli finely chopped 1
Ginger-garlic paste 1 tablespoon
Oil to cook
Method
Step 1
Mix asafoetida with little water in a small bowl.
Step 2
In a large bowl, mix together gram flour, red chilli powder, turmeric powder, carom seeds, kasoori methi, asafoetida water, fenugreek leaves, onion, green chilli, ginger-garlic paste and sufficient water to make a thick batter. Rest the batter for 5 minutes.
Step 3
Heat a non-stick tawa. Pour ½ tsp oil on the tawa and spread it with a tissue paper.
Step 4
Pour a ladleful of the batter on the tawa and spread it evenly. Drizzle some oil all around and cook on low heat for 2-3 minutes. When the underside is done, flip, and drizzle some oil all around. Cook on the other side till evenly done. Transfer onto a plate. Similarly, make all the cheelas.
Step 5
Transfer the cheelas into a serving plate and serve hot with green chutney.
Nutrition Info
Calories : 1525 Kcal
Carbohydrates : 204.6 gm
Protein : 68.4 gm
Fat : 48.1 gm
Other : Iron- 24.9mg
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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.
