Indian Pancakes - Cheela

So simple to make, and if you shy away from bread-making this is a really good version - excellent for mopping up all those gorgeous fragrant gravies.

Besan is chick pea flour, and readily available. I bought a bag at Nosh then found it at Lim's Gardens in Glen Innes for $2 or so.

250gm besan
1/2 tsp turmeric

1/4 tsp baking soda

1/2 tsp cumin

1 tbsp natural yoghurt

1 finely choppied onion

2 diced tomatoes

1 green chilli finely chopped

1 tbsp chopped fresh coriander

Place all the dry ingredients in a bowl, add the yoghurt and enough cold water to make a slightly thick but flowing batter. Add the tomatoes, onion, chilli and coriander. Heat 4 tbsp oil in a non-stick frypan and spoon in enough mixture to make a 12cm pancake. Drizzle 1 tsp oil over the uncooked side.Turn to cook the other side. Repeat with the rest of the mixture.

Makes about 6-7.

We had this on our Plantain cooking day and the dishes looked (and tasted) pretty wonderful

Clockwise from top left: Kela Kofta in Tomato Cream gravy, Cheela, Fried Plantain slices, Fragrant Greens and Plantain with Toasted Almonds (the Greens recipe here soon).