Ingredients:
1. Chick-flour/besan - 1 cup
2. Green chillies - 3 no.
3. Onions - 2 no.
4. Coriander leaves - half cup
5. Tomato - 1 no.
6. Carom seeds/ajwain - 1/4 tsp. (optional)
7. Oil - 3 to 4 tbsp.
8. Salt to taste
Cooking Method:
1. In a bowl, add little water at a time to chickpea/besan flour and make a lump free batter. Keep the batter consistency at medium.
2. Chop the onions, green chilies, tomato, coriander leaves finely and add to the prepared batter. To this add salt and carom seeds, and mix well.
3. Now on a heated flat pan, pour one ladle of the batter and spread this evenly. Add a tsp. of oil surrounding the batter roasting the cheela on both sides until done. Relish this dish with any coriander chutney or any chutney/dip of your choice and also with a simple tomato sauce.
Note:
1. Instead of adding the onions and green chilies straight to the batter, you can also fry in a deep bottomed pan along with cumin seeds and then add to the batter. This way the onions are already cooked and does not give a raw taste, which some people do not prefer.
2. The carom seeds/ajwain though optional, if added, helps to aid digestion.
3. The same process can be used for other flours like wheat flour too, which is famously called atte ka cheela.
4. While making cheela, make sure the flame is not too high otherwise the cheela will turn brown without getting cooked inside.
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