المكونات
- Chickpea flour (besan) 120g
- Rice flour 30g
- Spinneysfood Fine Turmeric ¼ tsp
- Spinneysfood Cumin Seeds ½ tsp
- Spinneysfood Red Chilli Powder ½ tsp
- Spinneysfood Garam Masala ½ tsp
- Asafoetida ¼ tsp
- Spinneysfood Bottled Drinking Water 180ml
- Brown onion 1, small
- Tomato 1, ripe
- Spinneysfood Fresh Coriander A handful
- Green chilli 1 (optional)
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Fresh curry leaves A handful
- Spinneysfood Full Fat Greek Yoghurt 250ml
- Green chutney 2 tbsp
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Cheela with crispy curry leaves and chutney yoghurt
Indian 20 Mins Prep · 15 Mins Cook
- In a mixing bowl, combine the chickpea flour, rice flour and dry spices. Gradually add water, whisking to form a smooth, lump-free batter. The batter should have a pourable consistency, like pancake batter. Finely chop the onion, tomato, coriander and green chilli, then stir into the batter. Let it rest for 10 minutes.
- Heat the oil in a small pan over a medium heat. Add the curry leaves and fry for 30-40 seconds, or until crisp and aromatic. Be careful as the leaves may splutter. Remove with a slotted spoon and set aside, keeping the oil in the pan.
- Pour a ladleful of batter into the pan and use the back of the ladle to spread it evenly into a thin circle. Drizzle a little oil around the edges, then cook for 2-3 minutes, or until the bottom is golden and crisp. Flip and cook the other side for 1-2 minutes. Repeat with the remaining batter, greasing the pan as needed.
- In a small bowl, whisk the yoghurt until smooth. Stir in the green chutney. Place the cheelas on a serving plate. Top with the crispy curry leaves and serve with the yoghurt chutney on the side.