Vegetable Savory Pancakes (Cheela)
Recipe Summary
- These savory vegetable pancakes, also known as Cheela, are a healthy and delicious breakfast or snack option. Made with a thin batter of all-purpose flour and gram flour, they are packed with fresh vegetables and aromatic spices, then cooked until golden brown. Serve them with yogurt for a complete meal.
All Ingredients - For the Batter
- Luke Warm Water 1 cup
- All Purpose Flour (Maida) 0.5 cup
- Salt to taste
- Oregano 1 tsp
- Red Chili Flakes (Kutti Laal Mirch) 1 tsp
- Coriander Powder (Dhania) 0.5 tsp
- Cinnamon Powder (Darchini) 0.33 tbsp
- Cumin Seeds (Zeera) 1 tsp
- Carom Seeds (Ajwain) pinch
- Grated Capsicum (Shimla Mirch) 2 tbsp
- Small Onion (Piyaz) 1
- Grated Carrot (Gajar) 2 tbsp
- Fresh Coriander Leaves Chopped (Hara Dhania) 0.5 cup
- Red Chili Chopped 1 (Optional)
- Gramflour (Besan) 1 tbsp
All Ingredients - For Cooking
- Oil as needed
Tools You'll Need
- Pan
- Bowl
- Spatula
- Knife
Don't have an ingredient? Try these swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Flour Mixture
Take a bowl and pour 1 cup of lukewarm water into it. Gradually add half a cup of all-purpose flour (Maida) while whisking continuously to ensure there are no lumps and a thin batter is formed.
Step 2: Add Spices to Batter
Add salt to taste, 1 teaspoon of oregano, 1 teaspoon of red chili flakes (Kutti Laal Mirch), half a teaspoon of coriander powder (Dhania), 1/3 tablespoon of cinnamon powder (Darchini), 1 teaspoon of cumin seeds (Zeera), and a pinch of carom seeds (Ajwain) to the batter. Mix all the ingredients well until combined.
Step 3: Incorporate Vegetables
Add 2 tablespoons of grated capsicum (Shimla Mirch), 1 small chopped onion (Piyaz), 2 tablespoons of grated carrot (Gajar), half a cup of fresh chopped coriander leaves (Hara Dhania), and 1 chopped red chili (optional) to the batter. Mix thoroughly.
Step 4: Add Gramflour and Final Mix
Add 1 tablespoon of gramflour (Besan) to the vegetable and flour mixture. Mix everything well until the batter is ready and all ingredients are evenly distributed.
Step 5: Cook the Pancake
Heat a pan and grease it lightly with oil using a brush. Pour a ladleful of batter onto the pan and spread it evenly to form a round pancake. Cook on medium-high flame until the edges start to crisp.
Step 6: Flip and Cook Both Sides
Carefully flip the pancake using a spatula and cook the other side until it turns light brown and crispy. Repeat the process for any remaining batter.
Step 7: Roll and Cut
Once cooked, carefully roll the pancake into a cylindrical shape. Using a knife, cut the rolled pancake into small, bite-sized pieces.
Step 8: Serve
Serve the vegetable savory pancakes hot with yogurt (Dehi) or any chutney of your choice.
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