Besan And Green Pea Cheela Recipe

It is a healthy, quick and delicious cheela recipe with green peas.

Waagmi Soni
150 ratings.
Besan And Green Pea Cheela Recipe

Besan flour is naturally higher in protein than wheat-based flours. Besan And Green Pea Cheela is a healthy, quick and delicious cheela recipe with green peas. You can have it in your breakfast or whenever you are hungry and looking for quick recipe. 

Serve Besan And Green Pea Cheela with Dhaniya Pudina Chutney or any other chutney of your choice. 

You can also try other similar recipes such as

  1. Lauki and Whole Green Moong Dal Cheela
  2. Moong Dal Palak Cheela
  3. Whole Wheat Vegetable Chilla
  4. Moong Dal Chilla

 

Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1/4 cup Gram flour (besan)
  • 1/2 cup Green peas
  • 1 Onion
  • 3 cloves Garlic
  • 2 Green Chillies , finely chopped
  • Ginger , A small piece
  • 1/4 cup Coriander leaves (Dhania)
  • 1/2 teaspoon Caraway seeds (Ajwain)
  • 1/4 teaspoon Fennel seeds (Saunf) , powdered
  • 1/4 teaspoon Sesame seeds (Til seeds)
  • 1/4 teaspoon Red chilli powder
  • Garam masala powder , Pinch
  • Salt , to taste
  • 1 teaspoon Cooking oil
  • Water , as required

Directions for Besan And Green Pea Cheela Recipe

  1. To begin with Besan And Green Pea Cheela, first take a mixer jar and add green peas, garlic, onion, ginger, coriander leaves, a little water and make a paste.

  2. Take a mixing bowl and add chickpea flour, green peas paste, fennel seeds powder, sesame seeds, carom seed, salt and all the spices. Mix them properly.

  3. After this, add water as required to make batter.

  4. Once the batter is ready, heat a skillet and pour the batter and form a round shape like we do when we prepare dosa. Apply oil on cheela as needed and cook it from both the sides.

  5. Serve Besan And Green Pea Cheela with Dhaniya Pudina Chutney or any other chutney of your choice. 

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Last Modified On Tuesday, 24 January 2017 16:22

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