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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Side Dish, Snack
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 cup besan gram or chickpea flour
  • About ¾ cup water
  • 1 tsp grated fresh ginger
  • 1 garlic clove minced
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp cumin seeds
  • ½ tsp ground black cumin Nigella sativa
  • ¼ tsp ground turmeric
  • ¼ tsp chilli powder or paprika
  • ½ red bell pepper finely chopped
  • 4 spring onions finely chopped
  • Oil for cooking

Method
 

  1. Put the besan, turmeric, chilli powder, cumin seeds, black cumin, salt and pepper into a mixing bowl.
  2. Gradually add the water, whisking continuously to make a smooth batter without lumps. The batter should be thick but pourable.
  3. Add the chopped spring onions and red pepper, together with the grated ginger and minced garlic. Mix well to combine.
  4. 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.
  5. Heat a non-stick frying or pancake pan over medium heat. Once hot, add a little oil and spread it evenly over the surface.
  6. 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.
  7. Cook for about 2 minutes, or until the top is set and the underside is golden.
  8. Carefully flip with a spatula and cook the other side until cooked through and lightly browned.
  9. Transfer to a plate. Wipe the pan with a little kitchen paper before cooking the next cheela, adding a little more oil as needed.