Since last few days, S & I have been eating out a lot, mostly junk and calorie rich stuff because let’s just admit that best things in life are always fattening 😀 But as much as we love eating out, we also ensure that we eat clean most of the time. So I keep coming back to wholesome nutritious food and this New Year, I made a resolution to cut out processed food from my life and embrace real food.
The cheelas/ pancakes I made for lunch today were delightfully tasty and very healthy too. Chickpea flour, also known as besan/ gram flour, is gluten free. It is highly nutritious as it’s packed with protein, iron and fiber. For a guilt free indulgence, chickpea flour is definitely one of the best options and in India we use it to cook both savoury and sweet dishes.
I will share healthy and tasty recipes from time to time. For now, note down the ingredients and method of making besan cheelas.
Ingredients (for 4-5 pancakes):
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 2-3 green chilies, finely chopped (depending on your heat tolerance)
- 1 inch ginger piece, grated
- 2 tbsp coriander leaves, chopped
- For the batter:
- 2 cups chickpea flour
- 1 teaspoon olive oil (or any white oil would do)
- Water to make a runny batter
- Following spices to be added:
- 1 tsp carom seeds/ ajwain
- 1 tsp cumin seeds/ jeera
- ½ tsp asafetida/ heeng
- 1 tsp Kashmiri red chilly powder
- ½ tsp coriander powder
- ½ tsp garam masala powder
- Salt to taste
- A pinch of sugar
In a large bowl, take 2 cups of chickpea flour. Add in all the spices listed above. Mix well with a balloon whisk. Now throw in all the veggies into the bowl before adding water.
This is done so that the flour absorbs all the moisture from the veggies, making it easy for us to understand the amount of water needed for the batter. Now slowly add water, until you get a runny batter. Mix well. Keep aside for 15-20 minutes.
Heat oil in a tawa/ griddle. Pour some batter in the center of the griddle and spread evenly with a spatula or the back of a large spoon. Make sure that the pancake is not very thick. Let it cook for at least a minute or until you see the sides becoming brown and bubbles forming on top.
Now drizzle some oil on the top and flip the pancake over. Drizzle oil on the sides and let it again cook for another 2 minutes. Keep flipping from time to time for a crispy finish.
Serve hot with green chutney/ ketchup or some yogurt for a simple and nourishing meal 🙂