Red pepper and spring onion cheela
This red pepper and spring onion cheela is a flavourful variation on the classic savoury Indian pancake. Made with besan (chickpea flour), it is naturally gluten-free and provides a good amount of plant-based protein, making it a useful addition to a bone- and muscle-friendly diet. Red pepper, spring onions, ginger and garlic add plenty of flavour, while cumin,black cumin, turmeric and chilli give the cheela a warm, aromatic character.You can make it very thin and crisp or slightly thicker if you want to use it as a flatbread for dipping. Serve it with chutney, yoghurt or other toppings,use it as a wrap, or enjoy it alongside soups and stews.
Ingredients
Method
- Put the besan, turmeric, chilli powder, cumin seeds, black cumin, salt and pepper into a mixing bowl.
- Gradually add the water, whisking continuously to make a smooth batter without lumps. The batter should be thick but pourable.
- Add the chopped spring onions and red pepper, together with the grated ginger and minced garlic. Mix well to combine.
- Check the consistency and add a little more water if the batter seems too thick. It should be easy to pour and spread across the pan.
- Heat a non-stick frying or pancake pan over medium heat. Once hot, add a little oil and spread it evenly over the surface.
- Pour in a ladleful of batter and use the back of the ladle to spread it into a small, round pancake. Keep it thin for a traditional cheela, or leave it slightly thicker if you want to use it as a flatbread.
- Cook for about 2 minutes, or until the top is set and the underside is golden.
- Carefully flip with a spatula and cook the other side until cooked through and lightly browned.
- Transfer to a plate. Wipe the pan with a little kitchen paper before cooking the next cheela, adding a little more oil as needed.