Stuffed Cheela

Method

1. Take gram flour, green chillies, asafoetida, chaat masala and salt in a bowl and mix well together.
2. 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.
3. Heat a non-stick tawa and grease it with a little oil.
4. 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.
5. 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.
6. Transfer onto serving plates and serve hot with mint chutney.

Additional Tips and Tricks