Stuffed Cheela

Methods

• Take gram flour, green chillies, asafoetida, chaat masala and salt in a bowl and mix well together.
• Roast cumin seeds in a small non-stick pan and add to gram flour mixture. Add sufficient water and whisk well to make a thin and smooth batter.
• Heat a non-stick tawa and grease it with a little oil.
• Pour a ladle full of batter on the tawa and spread it evenly to make a thin pancake. Cook, turning sides and drizzling a little oil, till both sides are evenly golden and crisp.
• Spread some mint chutney on the cheela, sprinkle some tomato, cottage cheese and green peas. Fold into crescent shape. Make more cheela in the same way.
• Transfer onto serving plates and serve hot with mint chutney.