Besan ka cheela(chilla) with olives

Recipes-Olives from spain
  • ½ cup green and black OLIVES FROM SPAIN (chopped)
  • 1 cup of besan (gram flour)
  • 2 pcs garlic cloves
  • 1 pcs Green chilli
  • ½ tsp turmeric powder
  • 1 pcs tomato (finely chopped)
  • ½ tsp ginger (grated)
  • 1 cup water
  • 2 tbsp olive oil or vegetable oil
  • ¼ tsp carom seeds (ajwain) – optional
  • Salt to taste
  • A handful of coriander leaves
Preparation time:
20 minutes
4-6 portions
Level of difficulty:
  • In a large bowl mix together the besan, turmeric, salt, ajwain and grated garlic.
  • Add the finely chopped tomatoes, coriander leaves and minced green olives
  • Add the water and mix everything through. The batter should be thick but pourable consistency. Adjust if required.
  • Heat a non-stick pan well. Add a few drops of oil and smear the oil evenly on the surface of the pan with a spatula.
  • When the pan and oil are well heated, mix the batter properly again and spoon a ladle full of the batter into the pan. Tilt the pan around to spread the batter into a round shape.
  • Add a few more drops of oil around the edges and the centre of the cheela.
  • Allow it to cook until the edges of the chela start to lift off the pan, then flip over.
  • Press down the cheela with a spatula and let it cook until golden spots appear.
  • Transfer to a plate and serve immediately with chutney or a good cup of tea.
  • Before you make the next cheela, allow the pan to heat well.
  • Cheelas are best eaten hot off the pan.