Methi Cheela Recipe | Besan Aur Methi Ka Cheela
Methi Cheela is delicious savory Indian pancake made from Fenugreek Leaves (Methi) mixed with a mildly spiced Gran Flour (Besan) batter.
Recipe Info
Nutrition
Calories: 87kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g
Video
Ingredients For Methi Cheela Recipe | Besan Aur Methi Ka Cheela
- 1 Cup Besan (Gram Flour)
- 1 Cup Methi (Fenugreek Leaves)
- 1-2 Green Chillies
- 1/2 Inch Piece of Ginger (Adrak)
- 2-3 Cloves of Garlic
- 1 Teaspoon Saunf (Fennel Seeds)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 2 Tablespoon Cooking Oil
Step By Step Instructions for Methi Cheela Recipe | Besan Aur Methi Ka Cheela
- Put besan (gram flour) in a large mixing bowl.1 Cup Besan (Gram Flour)
- Add around 1/4th cup of water and mix to remove all the lumps in the gram flour.
- Add another 1/4th cup of water and make a thin batter.
- Add finely chopped green chillies, minced ginger, garlic, fennel seeds (saunf), red chili powder and salt. Mix the spices well with the batter.1-2 Green Chillies, 1/2 Inch Piece of Ginger (Adrak), 2-3 Cloves of Garlic, 1 Teaspoon Saunf (Fennel Seeds), 1 Teaspoon Red Chilli Powder, 1 Teaspoon Salt
- Add finely chopped methi (fenugreek leaves) to the batter.1 Cup Methi (Fenugreek Leaves)
- Add more water if needed and make a mixture of flowing consistency.
- Heat a tawa or a skillet and brush it with a few drops of oil. Then pour a large spoonful of batter on the tawa and gently spread it with the back of the spoon or ladle to create a thin pancake like disc. Pour a few drops of oil on the side.
- When the bottom side is cooked, use a spatula to gently flip over the cheela.
- Cook both sides completely and then remove the cheela from the pan. Make all the cheelas this way.
- Methi cheela is ready. Serve it hot with tomato ketchup or any chutney.
