top of page

Cheela “Pancake” with Green Chutney


Cheela “Pancake” with Green Chutney

Makes 4 servings

Chutney

1 green chili, seeds removed (optional)

½ cup packed mint leaves

½ cup packed cilantro leaves

¼ teaspoon salt

1 tablespoon lime juice

1-inch knob peeled ginger, roughly chopped

1 clove garlic, roughly chopped

¼ cup water

1 teaspoon ground cumin

¼ teaspoon kala namak (black salt) (optional)

Pancake

2 cups besan (gram) or chickpea flower, sifted

2 cups water

1 ½ teaspoon salt

½ teaspoon turmeric

1 teaspoon ground cumin

½ cup finely chopped red onion

1 cup shredded zucchini

Ghee

  1. Combine all chutney ingredients in the bowl of a food processor or blender. Process until smooth, taste, and adjust seasoning if needed.

  2. Sift the besan flour into a medium-sized bowl and whisk in water. Add the salt, turmeric, and ground cumin, whisking to combine. Stir in red onion and zucchini, and let batter sit for 3-5 minutes.

  3. Heat a 10-in cast iron skillet over medium heat. When pan is hot, pour a ladle full (1/3 cup) batter into the pan. Spread batter into a thin pancake using the back of the ladle. When pancake is no longer wet and edge begin to cook, spread about 1/2-1 teaspoon ghee over pancake.

  4. Cook until the edges pull up easily from the pan and the bottom is golden brow. Flip and cook for about 2 more minutes. Continue to make the rest of the pancakes, adding ghee as needed. Serve with chutney.

Recent Posts

See All

Indian Spinach Curry with Tofu (Tofu Saag) Makes 4 servings 1 (16 ounce) block firm tofu, drained 2 tablespoons olive oil Salt 1 tablespoon + 1 teaspoon cumin powder 1 tablespoon + 1 teaspoon garam ma

Vegetable Lasagna with Tofu Ricotta Makes 8 servings Tofu Ricotta 1 (16 ounce) block firm tofu, rinsed, pat dry, and quartered 1 tablespoon white miso paste 3 tablespoons lemon juice ½ teaspoon salt ¼

bottom of page