balanced breakfasts

The below makes about two large cheelas if you make them super thin!

// INGREDIENTS //
- 1 cup besan (split chickpea gram flour - you can find it online or any indian grocery store!)
- 1/2 cup water (start with half and then add a 1/4 cup or so more if you want them to be thinner which is what I do!)
- 1 tsp carom seeds (fennel seeds is great too)
- 1/4 tsp turmeric
- 1/2 tsp kashmiri red chili (or paprika)
- 1/4 tsp roasted cumin powder
- Salt to taste
- 1/2 shallot, finely diced
- 2-3 green chilies (+/- for heat)
- 1 small tomato, finely diced
- Handful of chopped cilantro
- Grated paneer (stuff it however much you want!)
- Pinch of salt, roasted cumin powder, kashmiri red chili, and sumac

For the cilantro chutney, just blend together: cilantro, half an onion, tomato, green chilies, lemon juice, 3 garlic cloves, and salt! You can throw in a little bit of mint also.

// RECIPE //
1️⃣ Grate however much paneer you want to use, season it, mix, and set aside.
2️⃣ Sift flour into a large bowl and add all your ingredients. I start by whisking the half cup of water and then add a bit more to make my cheelas thinner.
3️⃣ In your pan (nonstick will be easier), heat up some oil on medium heat and once hot add a thin layer of the mixture.
4️⃣ Let it cook for a few minutes until golden brown and you see little holes on top. Flip and repeat on the other side! Cook low and slow!!! Make sure you're heat isn't too high so that you don't get them too golden brown before they’re cooked through.
5️⃣ You can get creative and add some chili oil or whatever other toppings you like and then add your grated paneer, fold it in half, and serve with chutney / ketchup!

#shorts #breakfast #indianfood