Kuttu Cheela
Kuttu cheela is a popular North Indian dish that is typically eaten during the fasting period. It is a healthy, gluten-free, and vegan dish that is made with kuttu flour (buckwheat flour) and water chestnut flour (singhare ka atta). It is a great source of carbohydrates and dietary fiber, making it an excellent option for those who are fasting. It is also suitable for people who are looking for a low-calorie option to include in their diet.
Nutrition Facts
Per serving
Energy
70 kcal
Protein
1 g
Carbs
13 g
Fat
2 g
Fiber
1 g
Ingredients
Kuttu flour
0.5 small cup (50g)
Potato, brown skin, small
1 small (100g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Mustard oil
1 tsp (5g)
Rock salt (sendha namak)
0.5 tsp (2.5g)
Instructions
Preparation
In a pressure cooker , boil potato.
Remove the skin & mash them , keep them aside.
Cooking Steps
In a mixing bowl, combine the kuttu flour, boiled and mashed potato, chopped green chilies, chopped coriander leaves, and sendha namak (rock salt).
Gradually add water and mix everything together to form a smooth batter like Pancake batter .
Heat a non-stick tawa or griddle over medium heat. Grease it lightly with oil.
Pour a ladleful of the kuttu cheela batter onto the tawa and spread it gently in a circular motion to form a thin pancake.
Cook the cheela on medium heat until the edges start to lift and you see bubbles forming on the surface.
Drizzle some oil around the edges and on the top surface of the cheela.
Flip the cheela and cook the other side until it turns golden brown.
Remove the cooked Kuttu Cheela from the tawa and place it on a plate.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.