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Sindhi Cuisines - Taste of community- Recipe Number - 36
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Besan ka cheela(chilro)
Ingredients:
  • 1 small cup gramflour
  • 1 small onion(chopped)
  • coriander leaves(chopped)
  • 1 tsp cummin seeds
  • 1 tsp annardana( Dry pomegranate seeds)
  • 1 tsp Coriander seeds(akkha dhaniya)
  • 2 Green chillies(finely chopped)
  • Salt to taste
  • Red chilli powder as per taste
  • A pinch of baking soda
  • Water
  • Oil for shallow frying

 

Method:
  • Mix all the ingredients except oil,till a batter of medium consistency is obtained
  • Now heat a girdle(tawa),and grease it with some oil
  • Take a laddle full of the above batter,and slowly spread it ,on tawa but its thickness should be like that of a uttapa
  • Pour some more oil and let it cook on medium flame
  • Toss it when one side is brown and let it cook on other side too
  • Enjoy with ketchup or chutney of your choice
  • A healthier option is to use wheat flour instead of besan,keeping all other ingredients and method of cooking same

 

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 36
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