Tag: food

Besan Cheela

Leave a comment

In an Indian household, Besan Cheela is the ultimate “I’m in a hurry but want something healthy” breakfast. It’s naturally gluten-free, packed with protein, and keeps you full for a long time.

The secret to a “less oil” cheela that doesn’t taste like cardboard is all in the batter consistency and using a good non-stick or well-seasoned cast iron tawa (griddle).

Here is my authentic, homestyle recipe.

Ingredients

  • 1 cup Besan (Gram flour)
  • 2 Green chilies, finely chopped (adjust for your heat level)
  • Handful of Fresh coriander leaves, finely chopped
  • 1 Small onion, very finely minced (adds moisture)
  • ¼ tsp Turmeric powder (for that beautiful golden glow)
  • ½ tsp Ajwain (Carom seeds) – Crucial for digestion!
  • Salt to taste
  • Water (approx. ¾ cup)
  • Oil (only a few drops per cheela)

The Method

1. Make the Batter

In a mixing bowl, whisk the besan, salt, turmeric, and ajwain. Slowly add water while whisking to ensure there are no lumps. The consistency should be like a pourable pancake batter—not too thick, not watery.

2. Add the Aromatics

Stir in your green chilies, coriander, and minced onions. Let the batter rest for 5–10 minutes. This allows the besan to hydrate, making the pancakes softer.

3. The Low-Oil Cook

  • Heat a non-stick tawa or griddle on medium heat.
  • Lightly grease it once with a drop of oil and wipe it off with a paper towel. This creates a thin film.
  • Pour a ladleful of batter in the center and spread it outward in a circular motion (like a crepe or dosa).
  • The Trick: Cover the pan with a lid for 1 minute. The steam helps cook the top and edges without needing extra oil.

4. Flip and Crisp

Once the edges start to lift and the bottom is golden brown, drizzle just 2-3 drops of oil around the edges. Flip it over and cook the other side for 30–40 seconds, pressing down gently with a spatula.

My Pro-Tips for Health & Flavor

  • Veggie Power: If you want to make it even healthier, grate some carrots or beetroot into the batter.
  • The Ajwain Factor: Don’t skip the carom seeds (ajwain). Besan can sometimes be heavy on the stomach; ajwain fixes that and adds a lovely earthy aroma.
  • Serving: Eat these hot! They go best with a spicy mint-coriander chutney or just a dollop of plain yogurt.

Bhel puri

Leave a comment

Ingredients:

  • 2 cups puffed rice
  • 1/2 cup fine sev
  • 1/4 cup finely diced tomatoes
  • 1/4 cup finely diced onions
  • 1/4 cup finely chopped cilantro
  • 2 tbsp tamarind chutney
  • 2 tbsp mint chutney
  • Salt and red chili powder to taste

Instructions:

  1. Take a large mixing bowl and add the puffed rice, sev, tomatoes, onions, cilantro, tamarind chutney, mint chutney and salt and red chili powder. Mix everything well.
  2. Take a small portion of the mixture in your hand and press it firmly to make small balls.
  3. Repeat the process and make small balls out of the remaining mixture.
  4. Serve the Bhel Puri balls immediately or store them in an airtight container in the refrigerator.
  5. Garnish with chopped coriander leaves and sev before serving, if desired.

Enjoy your homemade Bhel Puri, you can also add some chopped potatoes, raw mangoes and other ingredients to make it more flavorful.

Paani Poori

Leave a comment

Panipuri, also known as gol gappa or puchka, is a popular street food in India that is loved by many. It is a crispy fried dough ball filled with a mixture of potatoes, peas, and spices, and served with a tangy and spicy water. Making panipuri at home can be a fun and rewarding experience, and in this recipe, we will show you how to make it from scratch. From the dough to the filling and the water, we’ll guide you through each step to help you create a delicious and authentic panipuri that you can enjoy with your family and friends. So let’s get started and learn how to make this mouth-watering delicacy at home!

Recipe

Ingredients:

  • 1 cup wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup semolina flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp sugar
  • 1/4 cup oil
  • Water as needed

For the filling:

  • 1 cup boiled and mashed potatoes
  • 1/4 cup boiled peas
  • 2 tbsp chopped cilantro
  • 1 tsp roasted cumin powder
  • 1/2 tsp red chili powder
  • Salt to taste

For the water:

  • 2 cups water
  • 1 tsp tamarind paste
  • 1 tsp sugar
  • 1 tsp chaat masala

Instructions:

  1. In a large mixing bowl, combine the wheat flour, all-purpose flour, semolina flour, salt, baking powder, sugar, and oil. Mix well.
  2. Slowly add water, as needed, and knead the dough until it becomes smooth and pliable. Cover and let it rest for 30 minutes.
  3. In a separate bowl, combine the boiled and mashed potatoes, boiled peas, cilantro, cumin powder, red chili powder, and salt. Mix well.
  4. Divide the dough into small balls and roll them out into small circles.
  5. Stuff each circle with a small amount of the potato filling.
  6. Heat oil in a deep pan for frying. Gently place the stuffed dough circles into the hot oil and fry until golden brown on both sides. Drain on a paper towel.
  7. In a separate bowl, mix together the water, tamarind paste, sugar, and chaat masala.
  8. To serve, take a fried puri and make a small hole in the center with your thumb. Fill the puri with the tamarind water and stuff some of the potato filling into it. Enjoy your homemade panipuri!