Chickpea cheela is packed with nutrients that help us keep our appetite in control, manage our weight, help control blood sugar and help protect against chronic diseases like heart disease, cancer, and diabetes. There is nothing to lose with chickpeas! They are inexpensive, tasty when well prepared, and are super nutritious!
It is also known as pudla. The classic Indian chickpea cheela is a popular breakfast in North India. These cheelas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread
lean to make Atta cheela for breakfast
1 cup chickpea flour (or besan flour)
3 spring onions
½ red chilli
1 cup water
1 tsp turmeric
½ tsp salt
½ tsp pepper
1 tbsp olive oil
½ tsp red chili flakes
1 bell pepper, red
½ cup peas
Method to make Chickpea cheela:
Add the salt, flour, water, turmeric, pepper, and chili flakes and mix in a bowl.
Let the mixture settle for a few minutes while you heat up the oil in a non-stick pan.
The batter needs to be very runny!
Dice the vegetable finely and add them to the mixture.
Use a tissue to ensure the bottom of the pan is coated well in oil. and add about a ladle of the mixture and vegetables when the pan is hot – a medium heat should be just right.
Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.
Make sure you use a large pan.
Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary.
Serve & enjoy the dish with coriander chutney & curd!
Keep the pan warm while you repeat with the second pancake, adding more oil when necessary.
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