बेसन की सब्जी, कम इन्ग्रेडियेन्ट्स के फटाफट बनने वाली, बेसन की सब्जी कैसे बनाएं, cheela ki sabji kaise banate hain, No baking soda, cheela ki sabji kaise banaye,बेसन की पनीर जैसी सब्जी,
#besansabji #masalacurry #sabjirecipe #cheela

Ingredients for
Besan Cheela Sabzi
बेसन - Gram flour - 1/2 cup (50 grams)
नमक - Salt - 1/4 tsp
अदरक - Ginger - 1/4 tsp, grated
हरी मिर्च - Green chilli - 1/4 tsp, chopped
हरा धनिया - Coriander - 1 tsp
तेल - Oil - 2 tbsp
जीरा - Cumin - 1/2 tsp
टमाटर - Tomato - 1 piece (100 grams)
हरी मिर्च - Green chilli - 1 piece
अदरक - Ginger - 1/2 inch
हल्दी पाउडर - Turmeric powder - 1/4 tsp
धनिया पाउडर - Coriander powder - 1.5 tsp
हींग - Asafoetida - 1 pinch
कशमीरी लाल मिर्च - Kashmiri Red chilli - 1.5 tsp
कसूरी मेथी - Fenugreek leaves - 1 tbsp
दही - Curd - 1/2 cup
घी - Ghee - 1 tbsp
नमक - Salt - 3/4 tsp
गरम मसाला - Garam masala - 1/4 tsp

How to make

Making Cheela
In a mixing bowl, combine the gram flour, salt, grated ginger, chopped green chilli, and chopped coriander leaves.

Add water as required to make a smooth batter of pouring consistency. The batter should not be too thick or too thin. Mix well and keep it aside.

Heat a non-stick pan or tawa over medium heat. Grease it lightly with oil.

Pour all the prepared batter onto the pan and spread it evenly in a circular motion to make a cheela. Cook for 2-3 minutes on low heat.

Drizzle oil around the edges and on top of the cheela. Flip the cheela and cook for another minute or until lightly browned. Remove from the pan and keep aside.

Making the Curry:
Heat 2 tbsp oil in a pan over medium heat. Add 1/2 tsp cumin seeds and let them splutter.

Add paste of tomato, green chilli, and grated ginger. Mix well and cook for 2-3 minutes or until the tomatoes are soft and mushy.

Add 1/4 tsp turmeric powder, 1.5 tsp coriander powder, 1 pinch of asafoetida, 1.5 tsp kashmiri red chilli powder, and 1 tbsp dried fenugreek leaves. Mix well and cook until the oil releases from the masala.

Reduce the heat and add 1/2 cup whisked curd. Mix well and cook for 3-4 minutes or until the oil starts to separate from the mixture. Add 2 cups of water.

Add 1 tbsp ghee, 3/4 tsp salt (or to taste), and 1/4 tsp garam masala powder. Mix well and cook for another 1-2 minutes.

Cut the prepared cheelas into small pieces and add them to the curry. Mix well and cook for another 2-3 minutes over low heat.

Garnish with some fresh coriander leaves and serve hot with rice, roti or paratha.



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