Potato Onion Cheela Recipe
Potato Onion Cheela, a beloved dish from North India, is a delicious and wholesome breakfast option that combines the rich flavors of potatoes and onions with the heartiness of gram flour and whole wheat. This recipe is simple yet delightful, offering a perfect start to your day. Paired with vibrant chutneys or enjoyed with a steaming cup of masala chai, it brings warmth and satisfaction to your breakfast table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potato (Aloo) – finely grated | 2 potatoes |
| Onion – finely chopped | 1 medium onion |
| Gram flour (besan) | 3 tablespoons |
| Whole wheat flour | 2 tablespoons |
| Red chili powder | 1 teaspoon |
| Salt | To taste |
| Cumin powder (jeera) | 1 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Water | As required |
| Nutralite Garlic & Oregano Spread | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 5g |
| Carbohydrates | 25g |
| Fat | 5g |
| Fiber | 3g |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Servings
| Servings | Quantity |
|---|---|
| Servings | 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| Indian | North Indian Breakfast |
Diet Type
| Diet | Type |
|---|---|
| Vegetarian | Yes |
Instructions
-
Prepare the Potatoes: Begin by placing the finely grated potatoes in a bowl of cold water for about 5 minutes. This helps to remove excess starch, ensuring your cheelas are crisp.
-
-
Mix the Batter: In a separate bowl, combine the gram flour and whole wheat flour. To this mixture, add the red chili powder, cumin powder, black pepper powder, and salt to taste. Gradually add water, stirring continuously until you achieve a smooth batter.
-
Combine Ingredients: After soaking, drain the grated potatoes and incorporate them into the flour mixture. Stir well to ensure that the potatoes are evenly coated with the batter. Set this mixture aside for a few minutes.
-
Cooking the Cheelas: In a non-stick pan, heat about one tablespoon of Nutralite Garlic & Oregano Spread over medium heat. Once melted, pour one portion of the potato and onion mixture into the pan, spreading it thinly to form a cheela. Cook until the bottom is golden brown, then carefully flip it to cook the other side until it becomes crisp and well-cooked.
-
Serve: Remove the cheela from the pan and keep it warm while you repeat the process with the remaining mixture. Serve the Potato Onion Cheela hot, accompanied by Dhaniya Pudina Chutney, Tomato Chutney, or any other chutney of your choice. It pairs beautifully with a cup of Masala Chai, making for a delightful breakfast or snack during tea time.
Tips for Perfect Cheelas
- Adjust Spice Levels: Feel free to adjust the amount of red chili powder to suit your spice tolerance.
- Extra Crispiness: For added crunch, you can mix in a handful of finely chopped coriander leaves or grated carrots into the batter.
- Storage: These cheelas can be made in advance and stored in an airtight container in the refrigerator for up to 2 days. Reheat on a hot pan for a quick meal.
Conclusion
Potato Onion Cheela is not just a simple recipe; it’s an experience that evokes warmth and comfort, bringing together the rich culinary heritage of Indian cuisine. Whether enjoyed at breakfast or as a snack, this dish is sure to become a family favorite, celebrated for its flavors and ease of preparation. Dive into this delightful dish and savor every bite, knowing that each one is filled with love and tradition.
