Kuttu Ka Cheela Recipe
Kuttu Ka Cheela Recipe
Kuttu Ka Cheela is a light, healthy, and delicious pancake made with buckwheat flour, perfect for Navratri fasting and gluten-free diets. Soft on the inside and slightly crisp on the edges, this cheela is flavored with potatoes, green chilies, and spices, making it both nutritious and satisfying. Serve it hot with curd or vrat-friendly chutney for a wholesome meal.
How to Make Kuttu Ka Cheela
Prepare Cheela:
1. Make a batter of pouring consistency using kuttu ka atta, sendha namak, cumin seeds and green chilly.
2. Grease the hotplate (you can use a non-stick pan as well) with desi ghee.
3. With the back of spoon make a round pancake and let it cook till it leaves the side.
4. Top it up with grated paneer and shredded ginger.
5. Serve hot with tamarind chutney or coconut chutney.
Prepare tamarind chutney:
1. Soak the tamarind in water till soft and pulpy.
2. Strain and add water to have a thin pouring consistency.
3. Add remaining ingredients and bring to a boil, then simmer over low flame, till it thickens a little. Cool and serve.
Ingredients of Kuttu Ka Cheela
- 100 gms kuttu ka aata
- 1 tsp rock salt
- 2 Green chilli, finely chopped
- 50 gms cottage cheese, grated
- 20 gms desi ghee
- 10 gms ginger shreds
- 1/2 tsp cumin seeds
- For tamarind chutney:
- 100 gms tamarind
- 400 gms water
- 15 gms ginger powder
- 1/2 tsp red chilli powder
- 80 gms sugar
- 1/4 tsp black pepper powder
- 1/2 tsp rock salt
