Besan Ke Cheele Ki Sabzi - Chickpea Pancake Curry

Besan Ke Cheele Ki Sabzi or Chickpea Pancake Curry is a delicious curry made with chickpea flour pancakes. Here pancakes are cooked in a spicy yogurt gravy.

Recipe Source Link:https://www.mygingergarlickitchen.com/rajasthani-besan-ke-cheele-ki-sabzi-chickpea-pancake-curry-video-recipe/

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RECIPE INGREDIENTS

» For Besan Ka Cheela:

• 1 cup gram flour (besan)
• Water
• A pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 1/4 teaspoon turmeric powder (haldi powder)
• 1/2 teaspoon red chili powder (lal mirch powder)
• 1/4 teaspoon garam masala powder
• salt 1 teaspoon or to taste
• 1 teaspoon ginger-garlic paste (adrak-lehsun ka paste)
• 1 medium sized green/red chili, finely chopped
• 2 tablespoons coriander leaves, finely chopped
• 1 teaspoon lemon juice
• 2 tablespoon + 1 teaspoon oil for frying

» For curry/sabzi:

• 2 tablespoons oil/ghee
• 1/8 teaspoon asafetida (hind)
• 1 teaspoon cumin seeds
• 1 medium-sized green/red chili, finely chopped (optional)
• 1 teaspoon grated ginger (kisi hui adrak)
• 2 teaspoons grated garlic (kisi hui lehsun)
• 1 tablespoon coriander powder (dhaniya powder)
• 1/4 teaspoon turmeric powder (haldi powder)
• 1 teaspoon red chili powder (lal mirch powder)
• 2 tablespoons water (pani)
• 2 tablespoons gram flour (besan)
• 1 1/4 cups natural yogurt/dahi, (plus, add water according to your preference - I added 1/8 cup in this recipe)
• 1/2 teaspoon garam masala powder
• 2 tablespoons cilantro (coriander) leaves, finely chopped

RECIPE INSTRUCTIONS

» Making Besan Cheela Batter:

1. Add gram flour, asafetida, cumin seeds, red chili powder, turmeric powder, garam masala powder, salt, ginger-garlic paste, lemon juice, chopped coriander, and oil to a large mixing bowl. Whisk it well.
2. Add enough water to make a smooth, lump-free and flowing consistency batter as shown in the video above. Make sure to break lumps if there are any.

» Mabking Besan Ka Cheela:

1. Heat a nonstick pan and brush it with oil
2. Turn to heat to medium and pour a ladle full of batter on the pan.
3. Spread it evenly with the back of a ladle to make a thin pancake of approx 8-9 inch diameter.
4. Cover and cook for 1-2 minutes or cook till the cheela turns golden brown in color on one side.
5. Flip it over and drizzle some oil around the cheela.
6. Cook on medium heat for another minute or till cheela turns golden in color on the other side.
7. Transfer it to a plate and repeat the same with the remaining batter. Keep them aside to let them cool.
8. Using a scissors, cut cheelas into desired shapes. Set them aside.

» Making Besan ke Cheele Ki Sabzi:

1. Heat 2 tablespoons oil in a skillet.
2. Add asafetida and cumin seeds. When the seeds start to splutter add finely chopped chili, grated ginger, grated garlic and sauté for 2 minutes.
3. Add coriander powder, turmeric powder, red chili powder along with 2 tablespoons of water.
4. Stir well and let it cook for 2 minutes.
5. Add gram flour and mix well. Cook it for 2 more minutes.
6. Now lower the heat and slowly add the whisked yogurt.
7. Mix well and continue stirring till it comes to a boil.
8. Once you see the oil coming up to the surface add the salt and garam masala powder. (Add water if needed at this stage)
9. Mix well and cut cheela pieces.
10. Cook covered for 5 minutes; stir occasionally. Turn off the heat.
11. Add chopped coriander and mix well.
12. Serve hot with roti, puri, paratha, or steamed rice.

RECIPE NOTES

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