Tangy Besan Cheela With Mint Chutney Recipe

About this recipe

Tangy Besan Cheela with Mint Chutney is a wholesome and flavorful Indian breakfast dish ideal for busy professionals seeking a quick yet satisfying meal. The savory pancakes are made with gram flour and a medley of spices, balanced with the tanginess of yogurt and the freshness of coriander. The accompanying mint chutney adds a refreshing zing, making this dish a perfect combination of taste and nutrition. High in fiber and protein, this recipe is designed to support your weight loss goals while keeping the spice level moderate to suit every palate.

Ingredients

• - Besan
• 200 g Dahi
• 100 g Ajwain
• 500 g Tomato - Hybrid
• 200 ml Mustard Oil
• 1Bunch Pudina
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Garlic
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine gram flour, yogurt, turmeric powder, red chili powder, cumin seeds, carom seeds, salt, and water. Whisk until a smooth, lump-free batter forms.
2. 2. Add chopped tomato, green chili, and coriander leaves to the batter. Mix well and let it rest for 5 minutes.
3. 3. Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladleful of batter onto the pan and spread it into a thin circle.
4. 4. Cook the cheela for 2-3 minutes on one side, then flip it carefully and cook the other side until golden brown. Repeat with the remaining batter.
5. 5. For the mint chutney, blend mint leaves, coriander leaves, green chili, garlic (if using), lemon juice, and salt into a smooth paste. Add a splash of water as needed to adjust the consistency.
6. 6. Serve the hot besan cheelas with the freshly prepared mint chutney on the side.