by Chef Rick Aco
Summary: Salted and spicy chickpea flour pancake with onion and fresh herb served with spicy potato and yogurt. It is an excellent, healthy and easy to make Indian appetizer.
Prep time and Cooking time (duration): 23 minutes
Number of servings (yield):3
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Ingredients for Besan Cheela
- 1 cup chickpea flour
- 2 big onion
- 2 large potatoes
- Fresh cilantro
- 1 Green chili (Serrano)
- 2 teaspoons coriander powder
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon baking powder
- Vegetable oil
- 1 teaspoon brown mustard seed
- Salt
- 1 cup yogurt
Get Ready To Work in “Real Time” to Make Besan Cheela:
Get out these items and utensils: Knife for chopping, 1 pan, 1 Teflon skillet, and spatula
Get from your pantry: Vegetable oil, chickpea flour, brown mustard seed, potato, onion, salt, coriander powder, turmeric, garam masala.
Get from your refrigerator: Fresh cilantro, green chili
Pre-prepare the following:
- Roughly dice the potatoes.
- Make thin slices of onion.
- Finely chop green chili.
Begin to cook with Chef Aco:
- Prepare spicy potato
- Heat the pan add 4 tablespoon of oil.
- Add mustard seeds and roast it. Do not let them burn.
- Add onion.
- Add green chili and sauté it for 2 minutes or so.
- Add diced potato.
- Add 1 teaspoon garam masala
- Add 1/2 teaspoon of turmeric
- Sprinkle 1 teaspoon coriander powder.
- Add salt.
- Add 1 cup water in it and cook for 15 minutes till potato gets tender.
- Garnish with freshly chopped cilantro.
Prepare Besan Cheela
- Take a bowl
- Grate 1 onion.
- Add chick pea flour.
- Chop cilantro and add it into the bowl.
- Add garam masala.
- Sprinkle salt.
- Sprinkle 1 teaspoon of coriander powder
- Add 1 teaspoon baking soda.
- Pour water and mix the batter properly.
- Heat the Teflon pan and pour oil in it.
- Make chickpea pan cakes flip them when they turn brown.
To serve:
- Lay the pan cakes in the serving plate.
- Pour some spicy potatoes in a bowl.
- Serve them with yogurt in a bowl.
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