2 cup besan (Chickpea Flour)
½ teaspoon cayenne pepper
1 ¼ teaspoon salt
1 medium onion, diced into ¼” pieces (about ¾ cup)
2-3 teaspoons serrano peppers, minced
¼ cup cilantro, chopped
1 ½ — 2 ½ cups water
3 tablespoons canola oil
Optional for serving: plain yogurt or chutney of choice (such as cilantro or tomato chutney)
- Sift besan to break up any lumps.
- In a mixing bowl, mix besan, cayenne, salt, onions, and serrano peppers. Add 1 ½ cups of water and mix well, breaking any ﬂour lumps (thin batter consistency). If the batter seems too thick, or you’re using a stone-ground chickpea ﬂour, add up to 1 cup additional water.
- Mix in cilantro. Let batter rest for 10 minutes or more. (If you added the additional water, let the batter rest for at least 20 minutes to absorb the extra moisture).
- Heat skillet or ﬂattop griddle over medium heat. Lightly oil the surface with canola oil. Wipe the surface with a paper towel.
- Pour ¼ cup batter and spread into a 6-inch circle. Drizzle about 1 tsp oil around and top of each cheele and cook until the edges are slightly brown. Flip cheele and brown the other side. Once the cheele are cooked, they will easily come oﬀ the skillet. Don’t be in a rush to turn them.
- Serve hot with yogurt or chutney, if desired.
An Oldways recipe and photo, courtesy of Madhu Gadia
Total Fat: 5g
Total Sugar: 1g (Added Sugar: 0g)