Tangy Tandoori Veggie Cheela Recipe

About this recipe

Tangy Tandoori Veggie Cheela is a delightful Indian breakfast dish that combines the wholesome goodness of lentils with the tangy flavors of tandoori spices. This recipe is perfect for a family breakfast, offering a nutritious yet flavorful start to the day. The cheelas, made from protein-rich gram flour and fresh vegetables, are lightly spiced to suit a medium spice level, ensuring a balanced and enjoyable taste. Paired with a refreshing mint-coriander chutney or yogurt, this dish is great for those aiming for weight loss while staying energized and satisfied.

Ingredients

• 200 g Dahi
• 500 g Onion
• - Tandoori Seasoning 50g
• 200 ml Mustard Oil
• - Besan
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine gram flour, yogurt, turmeric powder, tandoori masala, red chili powder, garam masala, and salt. Gradually add water and mix to form a smooth, lump-free batter of medium consistency.
2. 2. Add chopped tomato, bell pepper, onion, green chili, cumin seeds, and fresh coriander leaves to the batter. Mix well to evenly distribute the vegetables.
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, round pancake using the back of the ladle.
4. 4. Cook the cheela for 2-3 minutes on one side until the edges lift and the bottom turns golden brown. Flip and cook the other side for another 2 minutes.
5. 5. Repeat the process for the remaining batter, greasing the pan lightly as needed.
6. 6. Serve the cheelas hot with mint-coriander chutney or plain yogurt for a delicious and nutritious breakfast.