INGREDIENTS
Bread Cheela
Servings - 2 - 3
INGREDIENTS
Bread slices - 8
Semolina - 150 grams
Curd - 100 grams
Water - 500 milliliters
Rice flour - 2 tablespoons
Salt - 2 teaspoons
Turmeric - 1/4 teaspoon
Water - 175 milliliters
Garlic paste - 1 1/2 teaspoons
Onions - 40 grams
Tomato - 35 grams
Bell pepper - 40 grams
Carrots - 30 grams
Sweet corn - 40 grams
Grated paneer - 50 grams
Green chili - 2 teaspoons
Coriander - 1 1/2 tablespoons
Oil - for shallow frying & brushing
PREPARATION
1. In a mixing bowl, add 8 bread slices, 150 grams semolina, 100 grams curd, 500 milliliters water and mix it well.
2. Soak for 10 - 12 minutes.
3. Transfer this into a blender, add 2 tablespoons rice flour, 2 teaspoons salt, 1/4 teaspoon turmeric, 175 milliliters water and blend it into a puree.
4. Transfer this batter into a mixing bowl, add 1 1/2 teaspoons garlic paste, 40 grams onions, 35 grams tomato, 40 grams bell pepper, 30 grams carrots, 40 grams sweet corn, 50 grams grated paneer, 2 teaspoons green chili, 1 1/2 tablespoons coriander and mix it well.
5. Heat some oil in a pan, pour the prepared batter on it and spread it evenly.
6. Cook for 3 - 5 minutes on medium heat and flip it gently.
7. Brush it with oil.
8. Cook for another 3 - 5 minutes on medium heat.
9. Cook until it turns golden brown in color from both sides.
10. Remove it from heat.
11. Serve.
Matar Besan Paneer Cheela With Tomato Chutney
Servings - 2 - 3
INGREDIENTS
Green peas - 300 grams
Green chili - 1 tablespoon
Ginger - 2 tablespoons
Salt - 1 teaspoon
Gram flour - 60 grams
Oi - 1 teaspoon
Paneer
Onions
Tomato
Green chili
Salt
Red chili
Oil - 2 tablespoons
Asafoetida - 1/2 teaspoon
White lentils - 2 teaspoons
Dry red chili - 4
Onions - 110 grams
Tomato - 130 grams
Salt - 1 teaspoon
Tamarind - 20 grams