There’s no denying the fact that cheela for breakfast is an all-time winner in any North Indian household. It is light, healthy and can be a quick-fix for the time-pressed mornings. All you need to do is to prepare a batter with besan, spices and some veggies and cook it like a pancake (or dosa) on a griddle with some oil. Voila! A delicious besan ka cheela is ready to relish – that too in no time. A quintessential besan ka cheela also adds a good amount of protein to our diet, refuelling our body to kick-start the day.
Also Read: How To Make Your Besan Cheela Protein-Rich
Today, we bring you a recipe that will add some tandoori twist to your palate. It is called tandoori mushroom cheela. In this recipe, we prepare a spicy tandoori mushroom filling with our homemade tandoori masala and add it to our classic besan ka cheela. Click here for the tandoori masala recipe.
You can also replace the normal cheela with moonglet (moong dal cheela) and the non-veg lovers can include chicken chunks instead of mushrooms.
Also Read: How To Make Sattu Cheela For A Power-Packed Breakfast Meal
Here’s The Recipe For Tandoori Mushroom Cheela:
Besan- 1 cup
Sooji- less than half cup
Water- as much needed (to bind)
Salt- as per taste
Ajwain- half teaspoon
Haldi- a pinch
Oil- For frying the cheelas
For Tandoori Mushroom Filling
Mushroom- 2 cup (each sliced into two halves)
Onion- 2 (finely sliced)
Capsicum- 1(finely sliced)
Green chillies- 2 (chopped)
Tandoori masala- 1 tablespoon
Dahi- 3-4 tablespoon
Fresh coriander leaves- 1-2 teaspoon (chopped)
Salt- for taste
Lemon juice- 1-2 teaspoon (optional)
Step 1. Marinate the mushroom with all the other ingredients and leave for 15-20 minutes.
Step 2. Meanwhile, prepare the batter for cheela with besan, sooji, ajwain, haldi, salt and water. Make sure, the batter gets a dosa like consistency.
Step 3. Heat a kadhai or frying pan and add the marinated mushroom to it and toss on a high flame to soak the excess moisture and turn it dry. You may also put the mushrooms in microwave or oven to prepare the tandoori mushroom.
Step 4. Now, place a tawa on medium flame and grease some oil on it.
Step 5. Pour some cheela batter at the centre of the tawa and spread it out. Cook till the edges turn golden brown in colour. Flip and cook the other side. Add some oil if needed.
Step 6. Add some mushroom filling on one side of the cheela and fold. You may add some cheese to the filling to make it yet more scrumptious.
If you are preparing the filling in kadhai, here’s how you can get the smokey flavour of the tandoori mushroom –
- Take a small piece of charcoal and heat it with a tong.
- Place the red hot charcoal in an aluminum or steel bowl and pour half-one teaspoon ghee on it.
- As the charcoal starts releasing smoke, place it in the kadhai and close the lid.
Prepare this lip-smacking recipe and treat your family with a wholesome brunch.
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.