Healthy Vegetable Wheat Pancakes (Cheela)

Step 1: Prepare the Batter Base

Take a bowl and add 1 cup of wheat flour (aata). Gradually add water while whisking continuously to form a thin, flowing batter. Ensure there are no lumps.

Step 2: Add Vegetables and Spices

Add 1 tablespoon of grated carrot, 1 tablespoon of grated capsicum, 1/2 cup of grated cabbage, 2 tablespoons of fresh chopped coriander, and 1 tablespoon of grated onion to the batter. Then, add 1/3 tablespoon of cumin powder, 1/3 tablespoon of coriander powder, chili flakes to taste, and salt to taste. Mix all the ingredients well until thoroughly combined and the batter is lump-free.

Step 3: Incorporate Egg

Crack and add 1 egg to the vegetable batter. Mix well until the egg is fully incorporated into the batter.

Step 4: Cook the Pancakes

Heat 1 tablespoon of oil in a hot pan over medium-high flame. Pour approximately 1 cup of the prepared batter into the pan and spread it evenly to make a round shape. Sprinkle some chili flakes (optional) and cumin seeds (optional) on top. Cook for about 1-2 minutes until the edges start to crisp and the bottom is golden brown. Flip the pancake and cook the other side for another 1-2 minutes until it's also golden brown and cooked through. Repeat this process for the remaining batter.

Step 5: Serve

Once cooked, carefully remove the pancake from the pan. You can roll them up as shown in the video. Serve the healthy vegetable wheat pancakes hot with any sauce of your choice.

• Ensure the batter is thin and lump-free for best pancake consistency.

• Cook the pancakes on a medium-high flame to achieve a golden brown color and even cooking.

• Adjust chili flakes and salt according to your taste preference.

• Add other finely chopped vegetables like spinach, corn, or peas.

• Replace wheat flour with a mix of gram flour (besan) and rice flour for a different texture and flavor.

• Serve with green chutney, yogurt, or tomato ketchup.