Breakfast is an important part of our day so it must be healthy and tasty. But things can be tricky especially when you have a small window during those busy mornings, and you may end up compromising with one or another aspect. Potato-based pancake (Aloo Cheela) can certainly be your answer for one of those working days. the best part of aloo cheela is that it does not require much preparation time. yet still it is so tasty and healthy with all the myriad nutrients required to kick-start your day.
Similar to the traditional besan cheela recipe, aloo cheela recipe too can be prepared within minutes and yet it tastes better than it. I personally love it as evening snack, but you are more than welcome to experiment it with lunch and dinner.
This is a healthy snacks recipe or perhaps Indian and spiced version of potato pancakes recipe. Cheela recipe is typically served for breakfast which provides the necessary nutrients for the day, but this dish can also be served as an evening snack as well. You can make the stuffing with Paneer for those who are vegetarian or Chicken or Prawns for non-vegetarian lovers.
So, let's cook good food...
Ingredients:
Potato: 1 large
Salt to taste
Turmeric powder: ½ tsp
Oil : 4-5 tbsp
Coriander Leaves: Few, roughly torn
For Stuffing:
Chicken: 150 gm small dice – You can use Paneer if you are a vegetarian
Tomato: 1 small, diced
Onion: 1 small, diced
Green Chilli: 1 fresh
Ginger: 1 inch
Garlic: 4-5 cloves
Salt to taste
Oil: 2 tbsp
Coriander Leaves - Few roughly torn
Method:
For Stuffing:
Firstly, in a mortal pistol crush garlic, green chilli, ginger, salt and keep aside for further use.
In a pan heat oil and add the crushed paste and saute for a few seconds.
Now add onion and saute for a minute then add tomato, Chicken and saute for 4-5 minutes.
Finish it with few coriander leaves then switch off the flames and keep aside for further use.
For Assembling Aloo Cheela:
In a bowl add grated potato, salt, turmeric powder, oil, coriander leaves and mix everything properly and keep aside for some time.
Now in a pan speed some potato mixture and cook it on medium heat until golden brown and crispy from both sides.
Remove on a plate and keep spoonful of the stuffing on it and serve.
Or can put the stuffing in and then fold it over and cook until golden brown and crispy then serve hot with some curd, tamarind chutney, carrot julienne, beetroot julienne and coriander leaves.
Comments