Crispy Besan Cheela with Andhra Style Raw Mango Chutney

Step 1: Prepare Raw Mangoes and Tomatoes

Wash 2 raw mangoes and 2 tomatoes thoroughly. Cut the raw mangoes into halves and the tomatoes into slices.

Step 2: Roast Chutney Ingredients

Heat 2 tablespoons of mustard oil in a pan. Add the cut mangoes, tomatoes, 8-10 garlic cloves, and 4 dried red chilies to the pan. Cook on medium flame for 5-7 minutes, flipping occasionally, until the mangoes and tomatoes are softened and slightly charred, developing a smoky flavor.

Step 3: Cool and Blend Chutney

Remove the roasted ingredients from the pan and let them cool completely. Once cooled, scoop out the pulp from the mangoes and transfer all the cooked ingredients (mango pulp, tomatoes, garlic, red chilies) into a mixer grinder. Add 1 small chopped onion, 1/2 cup coriander leaves, 1 teaspoon Kashmiri red chili powder, salt to taste, 2 tablespoons jaggery, 1 tablespoon mustard oil, and a little water. Grind coarsely until a thick, textured chutney is formed.

Step 4: Prepare Besan Cheela Batter

In a large bowl, combine 1 cup of besan (chickpea flour) and 2 tablespoons of rice flour. Add 1 teaspoon jeera (cumin seeds), 1/2 teaspoon haldi (turmeric powder), 1 teaspoon red chili powder, 1/2 teaspoon chili flakes, and salt to taste. Pour in 1/2 cup of water and whisk thoroughly to form a smooth, lump-free batter.

Step 5: Rest the Batter and Check Consistency

Let the besan cheela batter rest for 5-7 minutes. After resting, check the consistency; it should be able to coat the back of a spoon with a fine, even line, indicating it's perfect for making cheelas.

Step 6: Cook the Besan Cheela

Heat a tawa (griddle) until hot. Sprinkle some water on the tawa and wipe it clean with a cloth to regulate the temperature. Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a thin, even cheela. Drizzle oil around the edges of the cheela and spread Schezwan chutney in the center. Sprinkle chopped onions, capsicum, and coriander leaves over the cheela. Cook on a low flame for 3-4 minutes until the cheela is crispy and golden brown. Fold the cheela in half and carefully remove it from the tawa.

Step 7: Serve

Serve the hot, crispy besan cheela immediately with the prepared raw mango and tomato chutney.

• Cook cheela on low flame for 3-4 minutes until crispy and golden brown.

• Ensure batter has perfect coating consistency for best results, where it coats the back of a spoon with a fine line.