Veg
⏳ Prep Time: 20 minute
09 Oct 2020
338.5 kcal
23.3 gm
11.6 gm
22.1 gm
Soya flour -20gms
Curd - 30gms
Paneer - 55gms
capsicum- 30gms
tomato - 30gms
ghee -5gms
salt, pepper, ajwain, cumin, hing, red chilli powder, turmeric,eno, fennel seeds
coriander
Take soya flour in bowl, add curd to it.
Add salt, ajwain, cumin, hing, red chilli powder, turmeric, fennel seeds. Add water to adjust consistency. Add eno and mix before putting it on non stick.
Grate paneer in bowl, add chopped capsicum, tomato, capsicum, coriander to it. Add salt and pepper.
Heat up non stick pan. Brush ghee on it. Add half of batter and spread evenly.
cover with lid and wait for it to cook from one side
brush a little more ghee and carefully flip since it breaks easily.
When cooked from both sides add the stuffing in the Cheela or keep the stuffing separate like I have done.
Enjoy with ketchup and coriander dip.
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