Kuttu Aloo Cheela
Crisp-edged buckwheat cheela made with raw grated potato, cumin, and optional green chile. Cook it on a tawa with ghee for a fasting-friendly meal.
Servings: 4 cheelas, depending on size
Ingredients
- 1 cup kuttu flour buckwheat flour
- 2 medium potatoes peeled and finely grated raw
- Sendha namak to taste, or salt of your choice
- 1 teaspoon cumin seeds
- 1 to 2 Green chili finely chopped, optional
- Water as needed
- 2 to 3 tablespoons Ghee (Clarified Butter) for cooking the batch
Instructions
- Add the kuttu flour and sendha namak to a mixing bowl. Whisk to combine.1 cup kuttu flour, Sendha namak
- Gradually add water, stirring until you have a smooth, spreadable batter. It should not be too thin or too thick.Water
- Cover and let the batter rest briefly while you prepare the pan.
- Stir in the grated raw potato, cumin, and optional green chili. Mix well so the potato is evenly distributed. Add a little water if the batter is now too thick to spread.2 medium potatoes, 1 teaspoon cumin seeds, 1 to 2 Green chili
- Heat a flat pan or tawa and grease it with a little ghee.2 to 3 tablespoons Ghee (Clarified Butter)
- Stir the batter, then spoon a portion onto the pan. Spread it into a thin, even layer.
- Cover and cook for 2 to 3 minutes. When the surface looks set and the underside holds together, add a little ghee if needed.
- Slide a broad spatula under the cheela and flip it carefully. Cook the second side for 3 to 4 minutes, until golden and crisp and the potato is cooked through.
- Repeat with the remaining batter, stirring it between portions. Serve the cheelas hot.
Notes
- Cook the grated potato in the cheela batter. Do not boil it first.
- Spread the batter evenly so the potato cooks through.
- If the cheela sticks or folds when you try to turn it, give it more time to set.
- Use the ghee across the whole batch, rather than adding all of it to the pan at once.
- Adjust the salt and optional chili to match your family’s vrat rules.
