A simple and filling Navratri cheela made with kuttu flour, potato and fasting-friendly spices, cooked on a tawa with a little ghee.
Prep time: 10 mins | Cook time: 15 mins | Servings: 2
Ingredients
- 100 g kuttu flour
- 1 medium potato, boiled and grated
- 1 green chilli, finely chopped
- ½ inch ginger, grated
- ½ tsp cumin seeds
- ¼ tsp black pepper powder
- 2 tbsp fresh coriander, chopped
- Sendha namak, to taste
- Approximately 1 cup water
- Ghee, for cooking
Method
- Add kuttu flour, grated potato, green chilli, ginger, cumin, pepper, coriander and sendha namak to a bowl.
- Add water gradually and whisk to make a smooth, pourable batter.
- Rest the batter for 10 minutes.
- Heat a tawa and lightly grease it with ghee.
- Pour a ladleful of batter and gently spread it into a round cheela.
- Cook over medium heat until the underside turns golden and the top is set.
- Drizzle a little ghee around the edges and flip.
- Cook the other side until golden and cooked through.
- Serve hot with curd or a vrat-friendly chutney.