How to make Stuffed Cheeley -

Cheelas with stuffing.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole Wheat Flour, Moong Sprouts (अंकुरित मूंग )

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Stuffed Cheeley checkout Masala Khakhra, Puran Poli, Pan Pizza, Baked Chatpati Shankerpali . You can also find more Snacks and Starters recipes like Ghavan with Ghatla Grilled Vegetable And Cheese Sandwich Honey Chilli Paneer Mexican Corn on the Cob

Stuffed Cheeley

Stuffed Cheeley Recipe Card

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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 : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Stuffed Cheeley Recipe

  • Whole Wheat Flour 1/4 cup

  • Moong Sprouts 2 cups

  • Gram flour (besan) 1/4 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Oil to shallow fry

  • Butter to serve

  • Stuffing

  • Moong sprouts blanched 1 cup

  • Oil 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Green chillies chopped 2

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Onion chopped 1 medium

  • Tomato chopped 1 medium

  • Fresh coriander leaves chopped 1 tablespoon

  • Lemon juice 1 teaspoon

  • Salt to taste

Method

Step 1

Mix together wheat flour, rice flour, gram flour, salt, turmeric powder, red chilli powder and cumin powder in a deep bowl.

Step 2

Add sufficient water and mix to make a smooth batter of dosa consistency. Let it rest for fifteen minutes.

Step 3

Meanwhile for stuffing heat oil in a pan. Add cumin seeds and when they begin to change colour, add green chillies, red chilli powder, turmeric powder, cumin powder and sprouted moong and mix.

Step 4

Add onion, tomato and mix. Add coriander leaves, lemon juice and salt and mix well.

Step 5

Heat a non stick pan, grease it lightly. Pour a ladle of the batter and spread to make a round cheela. Drizzle oil all around and cook on medium heat.

Step 6

Place a little stuffing in the middle and fold the two sides over it and flip and cook for half a minute.

Step 7

Or you can place the stuffing on one end and fold the other end over it to make a half moon shaped cheela. Serve hot.

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MasterChef Sanjeev Kapoor

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.