Vegetable Savory Pancakes (Cheela) - Quick & Healthy
All Ingredients - For the Batter
- Luke Warm Water (Pani) 1 cup
- All Purpose Flour (Maida Ya aata) 1.5 cups
- Salt To Taste (Namak) 0.5 tsp
- 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) 0.25 tsp
All Ingredients - Vegetables & Final Touch
- 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 (Optional) 1
- Gramflour (Besan) 1 tbsp
- Oil for greasing
- Yogurt (Dehi) for serving
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 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)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Batter Base
Take a bowl and pour 1 cup of lukewarm water into it. Gradually add 1.5 cups of all-purpose flour while continuously to ensure a lump-free and thin batter. The batter should have a flowing consistency.
Add Spices to Batter
To the batter, add 0.5 tsp of salt, 1 tsp of oregano, 1 tsp of red chili flakes, 0.5 tsp of coriander powder, 0.33 tbsp of cinnamon powder, 1 tsp of cumin seeds, and a pinch (approx. 0.25 tsp) of carom seeds. Mix all the ingredients well until thoroughly combined.
Incorporate Vegetables and Gramflour
Add 2 tbsp of grated capsicum, 1 small chopped onion, 2 tbsp of grated carrot, 0.5 cup of fresh chopped coriander leaves, and 1 chopped red chili (optional) to the batter. Mix well. Then, add 1 tbsp of gramflour and mix again until the batter is uniform and ready.
Cook the Pancakes
Heat a pan and grease it lightly with oil using a brush. Pour a ladleful of batter onto the hot pan and spread it evenly to form a round shape. Cook on medium-high flame until the edges start to crisp and the bottom turns light brown, approximately .
Flip and Cook Second Side
Carefully flip the pancake using a spatula. Cook the other side until it also turns light brown and is cooked through, approximately another . Repeat the process for the remaining batter.
Roll and Serve
Once cooked, carefully roll the pancake. Cut the rolled pancake into small, bite-sized pieces. Serve immediately with yogurt or your preferred dipping sauce.
Pro Tips
• Ensure the batter is completely lump-free for a smooth pancake.
• Adjust the amount of chili flakes and chopped red chili according to your spice preference.
• Cook on medium-high flame to achieve a crispy exterior and cooked interior.
Variations
Simple ways to adapt this recipe.
- Add other finely chopped vegetables like spinachCustomise
Bell peppers, or corn.
- Substitute allIngredient swap
Purpose flour with whole wheat flour for a healthier option.
- Serve with green chutney orIngredient swap
Serve with green chutney or tomato ketchup instead of yogurt.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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