BESAN KA CHEELA(CHILLA) WITH OLIVES

INGREDIENTS

  • ½ cup green and black OLIVES FROM SPAIN (chopped)
  • 1 cup of besan (gram flour)
  • 2 pcs garlic cloves
  • 1 pcs Green chilli
  • ½ tsp turmeric powder
  • 1 pcs tomato (finely chopped)
  • ½ tsp ginger (grated)
  • 1 cup water
  • 2 tbsp olive oil or vegetable oil
  • ¼ tsp carom seeds (ajwain) – optional
  • Salt to taste
  • A handful of coriander leaves

Preparation time:

20 minutes

Level of difficulty:

Easy

Serves:

4-6 portions

PREPARATION

  1. In a large bowl mix together the besan, turmeric, salt, ajwain and grated garlic.
  2. Add the finely chopped tomatoes, coriander leaves and minced green olives
  3. Add the water and mix everything through. The batter should be thick but pourable consistency. Adjust if required.
  4. Heat a non-stick pan well. Add a few drops of oil and smear the oil evenly on the surface of the pan with a spatula.
  5. When the pan and oil are well heated, mix the batter properly again and spoon a ladle full of the batter into the pan. Tilt the pan around to spread the batter into a round shape.
  6. Add a few more drops of oil around the edges and the centre of the cheela.
  7. Allow it to cook until the edges of the chela start to lift off the pan, then flip over.
  8. Press down the cheela with a spatula and let it cook until golden spots appear.
  9. Transfer to a plate and serve immediately with chutney or a good cup of tea.
  10. Before you make the next cheela, allow the pan to heat well.
  11. Cheelas are best eaten hot off the pan.