हाई प्रोटीन मूंगफली का चीला, सिर्फ बेसन चीला काफी नहीं । High Protein Peanut Cheela Breakfast Recipe
When looking for a healthy and delicious breakfast, I assume cheela is something that can never be missed out. Moongfali Cheela is a protein-rich breakfast recipe prepared using peanuts, besan, and some spices. It is among the various healthy and delicious cheela recipes, which gets ready in no time.
Follow the directions below along with the images and enjoy moongfali cheela with spicy green coriander chutney.
Directions:
1. Add 1/2 cup of peanuts (soaked for 4 hours) and water to a mixer jar.
2. Blend the peanuts and transfer the mixture to a bowl.
3. Mix 1 cup of besan in the prepared peanut mixture.
4. Pour water gradually and prepare a runny consistency batter.
5. Mix 1/4 cup carrots, 1/4 cup chopped capsicum, 1 tsp grated ginger, and 2 chopped green chilis in the mixture.
6. Add 1/4 tsp crushed black pepper, a little more than 1/2 tsp of salt, 2-3 tbsp of green coriander, and mix well.
7. Heat a non-stick pan and grease it with a little oil.
8. Add a ladleful of batter to the pan and keep the flame low.
9. Spread the batter evenly into a circle using a spatula.
10. Cook covered over low-medium heat for 3 minutes.
11. Drizzle oil over and around the cheela and flip it.
12. Fry the Cheela till brown from both sides. Each cheela will take 6-7 minutes to fry up.
13. To prepare green coriander chutney, add 1 cup green coriander leaves, 1/2 lemon juice, 1/2 inch chopped ginger baton, and 4 green chilis to a mixer jar.
14. Add 1/2 tsp of cumin seeds, 1/2 tsp of salt, 2-3 tbsp of water, blend, and chutney is ready.
15. Take the chutney out in a bowl and serve hot moongfali cheela with it.
- Peanut - ½ Cup
- Chickpea Flour - 1 Cup
- Carrot - ¼ Cup
- Capsicum - ¼ Cup
- Green Chilli - 2, finely chopped
- Ginger - 1 tsp, grated
- Black Pepper - ¼ tsp, coarsely ground
- Salt - ½ tsp
- Green Coriander - 2-3 tbsp
- Coriander - 1 cup, chopped
- Ginger - ½ inch baton
- Green Chilli - 4
- Cumin Seeds - ½ tsp
- Salt - ½ tsp
- Lemon - ½ big size
- Coriander - 1 cup, chopped
- Ginger - ½ inch baton
- Green Chill - 4
- Cumin Seeds - ½ tsp
- Salt - ½ tsp
- Add ½ cup of peanuts (soaked for 4 hours) and water to a mixer jar.
- Blend the peanuts and transfer the mixture to a bowl.
- Mix 1 cup of besan in the prepared peanut mixture.
- Pour water gradually and prepare a runny consistency batter.
- Mix ¼ cup carrots, ¼ cup chopped capsicum, 1 tsp grated ginger, and 2 chopped green chilis in the mixture.
- Add ¼ tsp crushed black pepper, a little more than ½ tsp of salt, 2-3 tbsp of green coriander, and mix well.
- Heat a non-stick pan and grease it with a little oil.
- Add a ladleful of batter to the pan and keep the flame low.
- Spread the batter evenly into a circle using a spatula.
- Cook covered over low-medium heat for 3 minutes.
- Drizzle oil over and around the cheela and flip it.
- Fry the Cheela till brown from both sides. Each cheela will take 6-7 minutes to fry up.
- To prepare green coriander chutney, add 1 cup green coriander leaves, ½ lemon juice, ½ inch chopped ginger baton, and 4 green chilis to a mixer jar.
- Add ½ tsp of cumin seeds, ½ tsp of salt, 2-3 tbsp of water, blend, and chutney is ready.
- Take the chutney out in a bowl and serve hot moongfali cheela with it.
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