Bajra & Besan Cheela with Spiced Tomato-Onion Chutney

Instructions

1. 1

   In a mixing bowl, combine 120g bajra flour and 80g besan. Add salt to taste.

2. 2

   Gradually add water and whisk to form a smooth, pourable batter. Set aside for 10 minutes.

3. 3

   Meanwhile, finely chop 1 medium tomato (120g), 1 medium onion (100g), and 2 green chilies (10g).

4. 4

   For the chutney, heat 1 teaspoon of desi ghee in a small pan. Add chopped onion and sauté until translucent.

5. 5

   Add chopped tomato and green chilies. Cook for 4-5 minutes until tomatoes are soft. Add salt to taste. Mash lightly and set aside.

6. 6

   Grate 1 small cucumber (100g) and keep aside for serving.

7. 7

   Heat a non-stick tawa or skillet and grease lightly with some of the remaining desi ghee.

8. 8

   Pour a ladleful of batter onto the hot tawa and spread gently to form a cheela. Drizzle a little ghee around the edges.

9. 9

   Cook on medium heat for 2-3 minutes until the underside is golden. Flip and cook the other side for another 2 minutes.

10. 10

    Repeat with the remaining batter, greasing the tawa as needed.

11. 11

    Serve hot bajra & besan cheelas with spiced tomato-onion chutney and grated cucumber on the side.