breakfast · festive · radha-ashtami · vrat · falahari · quick · no-onion-no-garlic
Kuttu Cheela
A quick buckwheat cheela for fasting days, made with potato, green chilli, coriander and black pepper and seasoned with sendha namak. Mix the flour and water into a lump-free batter before anything else goes in. Keep it thick but pourable, and cook on medium-low so the cheela cooks through before the outside darkens.
Cook along · 8 steps
Method
- 1
Add the kuttu ka atta to a large bowl. Gradually add water and mix well to form a lump-free batter.
- 2
Add the curd, sendha namak and black pepper powder. Mix well.
- 3
Add the grated raw potato or boiled and mashed potato, chopped green chilies and coriander leaves. Mix until well combined. Adjust the water to achieve a thick but pourable consistency.
- 4
Heat a non-stick tawa or flat griddle over medium heat and lightly grease it with ghee or oil.
- 5
Pour a ladleful of batter onto the hot tawa and gently spread it in a circular motion to form a round cheela.
- 6
Drizzle a little ghee or oil around the edges. Cook over medium-low heat until the bottom turns golden and crisp.
- 7
Carefully flip the cheela and cook the other side until golden spots appear and it is cooked through.
- 8
Serve hot with mint-coriander chutney and curd.
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