Crispy Fish Cheela With Spiced Coconut Chutney Recipe

Indian cuisine · 479 calories

Crispy Fish Cheela with Spiced Coconut Chutney recipe

About this recipe

Crispy Fish Cheela with Spiced Coconut Chutney is a delightful fusion of coastal Indian flavors, perfect for a high-protein breakfast. These thin lentil pancakes are infused with fresh fish, spices, and herbs, delivering a savory and aromatic experience. Paired with a tangy coconut chutney, the dish offers a satisfying balance of textures and flavors. The fish provides lean protein and omega-3s, essential for muscle recovery and heart health, while the chickpea flour adds a wholesome, nutty base. Easy to prepare and packed with nutrients, this recipe is a great way to fuel your morning or post-workout meal. Enjoy the combination of crispy cheelas and creamy chutney for a vibrant start to your day.

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - Onion-250 Gms
  • medium Chilli Green Long
  • loose Ginger
  • 110 g Unpeeled Garlic Cloves
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 piece Coconut
  • 100 g Tamarind Paste
  • 50 g Pluckk Organic Curry Leaves
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Clean and finely chop the boneless fish fillets into small pieces.
  2. 2. In a mixing bowl, combine chickpea flour, rice flour, turmeric, salt, cumin seeds, and water to form a smooth batter.
  3. 3. Add chopped fish, onion, green chili, ginger, garlic, and coriander leaves to the batter and mix well.
  4. 4. Heat a non-stick pan and lightly grease it with a few drops of oil.
  5. 5. Pour a ladle of the fish batter onto the pan and spread it thinly to form a cheela.
  6. 6. Cook on medium heat for 3-4 minutes until the edges start to lift, then flip and cook the other side.
  7. 7. Repeat the process for the remaining batter, keeping the cooked cheelas warm.
  8. 8. For the chutney, grind grated coconut, tamarind paste, curry leaves, garlic, and a pinch of salt into a smooth paste.
  9. 9. Heat a small pan with 1 tablespoon of oil, add mustard seeds, and let them splutter. Add the prepared coconut chutney and mix well.
  10. 10. Serve the crispy fish cheelas hot with the spiced coconut chutney on the side.