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Besan Ke Cheele Ki Sabzi

Besan Ke Cheele Ki Sabzi

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50


Serves 6

  • Gram Flour 2 cups

  • Fenugreek seeds 1/4 tbsp

  • Yellow Mustard Seeds 2 tbsp

  • Coriander Seeds 1 tbsp

  • Asafoetida 1/4 tbsp

  • Garlic Paste 2 tbsp

  • Green Chilli Paste 1 tbsp

  • Dry Red Chilli Paste 1 tbsp

  • turmeric powder 1 tbsp

  • Red Chilli Powder 1/2 tbsp

  • Kashmiri Red Chilli Powder 1 tbsp

  • Black Pepper Powder 1/2 tbsp

  • Tomato- large 3 nos

  • Coriander leaves 2 tbsp

  • Mustard oil 1 tbsp

  • Salt as per taste 1 tsp


  • 01

    First make besan cheela, for that add gram flour, 1/2tbsp turmeric, red chilli and black pepper powder into a bowl, add salt as per taste and make lumps free, flowing consistency batter as of the batter for cheela.

  • 02

    Heat a tawa, grease it with oil, pour the batter on it, spread it in circular motion. Lower the flame and cook it from one side and then flip it and add 1-2 tbsp of oil around the cheela and then cook it on another side.Fold it from both the sides in a rectangle shape. Take it out and cut them into one and half inch pieces. Prepare all the cheela in the same way.

  • 03

    For the gravy, first grind mustard and Coriander seeds in a mixer-grinder. Also make garlic paste, green and red chilli paste.

  • 04

    Then Heat oil in a kadhai, add asafoetida and fenugreek seeds into it. As the fenugreek seeds crackle, then add all the grinded paste into it. Saute it for 2 minutes and then add all the dry masalas and salt into it. Fry all the masalas well on low-medium flame. And then add chopped tomatoes and 1/2 cup of water to it. Cook all on medium flame for 5 minutes by covering it with a lid.

  • 05

    As the tomatoes become mussy, and the spices start leaving the oil, then add water as required for gravy. Give it a boil for 2 minutes, then add cheela pieces and coriander leaves into it. Mix it and then cook all for 1 minute and then switch off the flame.

  • 06

    Serve it by garnishing it with some coriander or mint leaves.



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