Nutritious Bajra Cheela: Savory Millet CrepesVeg
Enjoy a healthy and gluten-free breakfast with these savory Bajra Cheelas. Made from nutrient-rich pearl millet flour, these wholesome crepes are infused with fresh fenugreek leaves, aromatic green garlic, and a blend of traditional spices. Perfect for a quick, wholesome morning meal or a nutritious light lunch, these flavorful pancakes offer a delightful crunch thanks to a sprinkle of sesame seeds. Serve them warm with your favorite spicy chutney or tangy ketchup .
Ingredients
1 cup Pearl Millet (Bajra Flour)
1 cup Curd
Ginger-Garlic-Green Chilli paste( 1 tbsp)
1 tsp Carom Seeds (Ajwain)
1 tbsp Red Chilli Powder
1 tbsp Sesame Seeds
1 cup Coriander Seeds
1 tsp Baking Soda
1 tsp Salt
1 cup Fenugreek Leaves (finely chopped)
1 cup Garlic (finely chopped)
1 cup Water
2 tbsp Vegetable Oil
Instructions
1
In a large mixing bowl, add the pearl millet (bajra) flour. Incorporate the ginger-garlic-green chilli paste, carom seeds (ajwain), red chilli powder, and sesame seeds.
2
Add the curd to the mixture to provide softness. Mix well.
3
Stir in the freshly crushed coriander seeds, baking soda, and salt. Add the finely chopped fresh fenugreek (methi) leaves and green garlic to the bowl.
4
Gradually pour in water while whisking to create a thick, spreadable batter. If preferred, let the batter rest briefly.
5
Place a non-stick tawa or flat pan over high flame and lightly brush with vegetable oil.
6
Ladle a portion of the batter onto the hot pan and spread it into a circular shape. Sprinkle a few extra sesame seeds on top for a nice crust.
7
Drizzle a little oil around the edges and on top of the cheela. Once the bottom is golden brown, flip the cheela carefully and cook the other side until it is crisp and fully cooked through.
8
Transfer the cooked cheela to a plate and serve hot with your choice of chutney or ketchup.
