Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.