Stuffed methi cheela
A delicious oil free recipe Stuffed Methi Cheela
PREPARATION TIME : 20 min
COOKING TIME : 40 min
SERVES : 4
INGREDIENTS :
- Gram flour (besan) 2 cups
- Soda bicarbonate 1/4 teaspoon
- Salt to taste
- Red chilli powder 1 teaspoon
- Carom seeds (ajwain) 1 teaspoon
- Asafoetida 1 pinch
- Fresh coriander leaves, chopped 2 tablespoons
- Onions, chopped 2 medium
- Fenugreek leaves (methi), chopped 1 cup
- Button mushrooms, sliced 8-10
- Skimmed milk cottage cheese (paneer), grated 2 1/2 cups
- Salt to taste
- Black pepper powder 1/4 teaspoon
METHOD
Heat a non-stick kadai and roast onions for two minutes. Add methi and cook for another minute. Add mushrooms, stir and cook till all water dries up. Add cottage cheese, salt and pepper powder. Mix well and set aside to cool. In a bowl mix together gram flour, soda bicarbonate, salt, red chili powder, carom seeds, asafoetida, coriander leaves and sufficient water to make a batter of pouring consistency. Whisk well to ensure there are no lumps. Heat a non-stick pan, pour a ladle of batter into the pan and spread it evenly. Cook the cheela on both sides. Place a portion of the stuffing in the center, fold the edges over it and serve immediately.
