Name: Vegetable Savory Pancakes (Cheela) – Indian Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 cup Luke Warm Water; approx 1 cup All Purpose Flour (Maida Ya aata); to taste (approx 1/2 tsp) Salt; 1 tsp Oregano; 1 tsp Red Chili Flakes (Kutti Laal Mirch); 1/2 tsp Coriander Powder (Dhania); 1/3 tbsp Cinnamon Powder (Darchini); 1 tsp Cumin Seeds (Zeera); Pinch Carom Seeds (Ajwain); 2 tbsp Grated Capsicum (Shimla Mirch); 1 (sliced) Small Onion (Piyaz); 2 tbsp Grated Carrot (Gajar); 1/2 cup Fresh Coriander Leaves Chopped (Hara Dhania); 1 (optional) Red Chili Chopped; 1 tbsp Gramflour (Besan); for greasing pan Oil

Ready in

35 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

20 min

Serving

4 People

Calories / Serving

~300 kcal

Recipe by Healthy Food Kitchen With Anaya on YouTube

Recipe Summary

This recipe demonstrates how to make delicious and healthy vegetable savory pancakes, also known as Cheela, from scratch. The batter is made with all-purpose flour and gram flour, mixed with a variety of fresh vegetables and aromatic spices, then cooked until golden brown and served with yogurt.

Adjust servings

Tap an ingredient to mark it ready0 of 16 ready

All Ingredients - For the Batter

Luke Warm Water 1 cup
All Purpose Flour (Maida Ya aata) approx 1 cup
Salt to taste (approx 1/2 tsp)
Oregano 1 tsp
Red Chili Flakes (Kutti Laal Mirch) 1 tsp
Coriander Powder (Dhania) 1/2 tsp
Cinnamon Powder (Darchini) 1/3 tbsp
Cumin Seeds (Zeera) 1 tsp
Carom Seeds (Ajwain) Pinch
Grated Capsicum (Shimla Mirch) 2 tbsp
Small Onion (Piyaz) 1 (sliced)
Grated Carrot (Gajar) 2 tbsp
Fresh Coriander Leaves Chopped (Hara Dhania) 1/2 cup
Red Chili Chopped 1 (optional)
Gramflour (Besan) 1 tbsp
Oil for greasing pan

Tools You'll Need

Pan
Bowl

⚠ Contains Allergens

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Step-by-Step Instructions

Step 1: Prepare the Batter Base

Take a bowl and pour 1 cup of lukewarm water into it. Gradually add approximately 1 cup of all-purpose flour (Maida Ya aata) while continuously mixing to ensure there are no lumps and the batter is thin and has a flowing consistency.

Step 2: Add Spices

Add salt to taste (approximately 1/2 tsp), 1 tsp oregano, 1 tsp red chili flakes (Kutti Laal Mirch), 1/2 tsp coriander powder (Dhania), 1/3 tbsp cinnamon powder (Darchini), 1 tsp cumin seeds (Zeera), and a pinch of carom seeds (Ajwain) to the batter. Mix all the ingredients well until evenly combined.

Step 3: Incorporate Vegetables

Add 2 tbsp of grated capsicum (Shimla Mirch), 1 small sliced onion (Piyaz), 2 tbsp of grated carrot (Gajar), 1/2 cup of fresh chopped coriander leaves (Hara Dhania), and 1 chopped red chili (optional) to the batter. Mix well to distribute the vegetables evenly.

Step 4: Add Gramflour and Final Mix

Add 1 tbsp of gramflour (Besan) to the batter and mix thoroughly until all ingredients are well combined and the batter is ready.

Step 5: Cook the Pancakes

Heat a pan and grease it with oil using a brush. Pour a ladleful of batter onto the pan and spread it gently to form a round pancake. Cook on medium-high flame. Carefully flip the pancake after or until light brown, and cook the other side until it is also light brown and cooked through. Repeat for the remaining batter.

Step 6: Serve

Once cooked, roll the pancake and cut it into small pieces as shown. Serve the vegetable savory pancakes hot with yogurt (Dehi) or your preferred dipping sauce.

Pro Tips

• Ensure the batter is lump-free for a smooth consistency.

• Cook the pancakes on a medium-high flame to achieve a light brown and crispy texture.

• Adjust the amount of red chili flakes and chopped red chili according to your spice preference.

Recipe Variations

• Experiment with other finely chopped vegetables like cabbage, spinach, or corn.

• Serve with mint chutney, tamarind chutney, or any sauce of your choice instead of yogurt.

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