Besan Cheela

A cheela is like... if an omelet met a crepe, fell in love, and had offspring. It's one of many wonderful Indian breakfast foods, and was introduced to me by Swamiji one day when everyone was hungry and wanted something quick and easy, but we were low on groceries. It's extremely versatile, and the recipe can be played around with as much as you want to great success (even so, it probably calls for a trip to your local Indian grocery or healthfood store). A non-stick or cast iron pan is a must for these (non-stick in best for beginners). 

2/3 C chickpea flour

3/4 t salt

1/4 t pepper

1/4 t whole coriander 

1/2 t coriander powder

1/4 t ajwan

1/4 t baking powder

pinch hing

4-5 fresh curry leaves

1/2 C water

1-2 t finely chopped green chili

1-2 T finely chopped onion

1/4 C chopped fresh coriander (cilantro)

1/4 C finely chopped green pepper (or whole frozen green peas - thawed by washing with hot water)

1 t ghee or olive oil

serve with chutney, yogurt, or a squeeze of lemon

Whisk together above ingredients from chickpea flour through water. Add vegetables. Add ghee/oil to pan on medium high heat. Ladle batter into pan, making each cheela as thin and round as possible. Cook until brown on each side (about 30-60 seconds). To make the cheela softer, add a spoonful of yogurt to the batter. To make it crispy on the edges, drizzle ghee or oil around circumference while cooking.

Serves one (makes three cheelas).