| Ingredients 1/2 cup gram flour (besan) 1/4 teaspoon salt 1/4 teaspoon red chilli powder baking powder as required carom seeds as required 3/4 tablespoon almond oil For Filling 2 tablespoon paneer 1/4 teaspoon cumin seeds 1/2 teaspoon ginger 3 teaspoon almonds 1/4 green chilli 1/4 tablespoon coriander leaves Direction 1. Mix besan, salt, ajwain (carom seeds), red chili powder, baking powder and water to make a thick and smooth batter. Keep it aside. 2. In a small bowl, mix together paneer, almond, jeera, green chilli, ginger and coriander leaves nicely for the stuffing. 3. On medium flame, heat a non-stick pan and drizzle a little oil into it. Pour the batter and spread around evenly to give it a round shape. Allow it to cook nicely from one side and then gently turn it and cook the other side 4. Put the flame to low setting. Now, grab a spoon and take some of the stuffing and put it in the center of the cheela and spread horizontally. Fold the cheela like a dosa and take it off from the pan. Serve hot! |