Tandoori Mushroom Cheela
By CHEF KUNAL KAPUR
Cheela for breakfast is an all-time winner in any North Indian household. It is light, healthy, and can be a quick fix for time-pressed mornings. For this delicious chatpata tandoori mushroom, marinate the mushroom in ingredients like salt, ajwain, sooji, water and leave for 15-20 minutes and in another bowl prepare cheela batter with besan, sooji, ajwain, haldi, salt and water.
Make sure, the batter gets a dosa-like consistency. Then, heat a kadhai or frying pan and add the marinated mushroom to it and toss on high flame to soak excess moisture. You can also use a microwave or oven to prepare the tandoori mushroom.
Now, place a tawa on medium flame and grease it with some oil. Pour some cheela batter at the center of the tawa and spread it out. Cook till the edges turn golden brown in color. Flip and cook the other side. Add more oil if needed. Add some mushroom filling on one half of the cheela and fold. You may add some cheese to the filling to make it tastier.
. Besan- 1 cup
. Sooji- less than half cup
. Water- as much needed (to bind)
. Salt- as per taste
. Ajwain- half teaspoon
. Haldi- a pinch
. Oil- for cooking the cheelas
Ingredients for Tandoori mushroom filling:
. Mushroom- 2 cups (each sliced into two halves)
. Onion- 2 (finely sliced)
. Capsicum- 1(finely sliced)
. Green chilies- 2 (chopped)
. Tandoori masala- 1 tablespoon
. Dahi- 3-4 tablespoon
. Fresh coriander leaves- 1-2 teaspoon (chopped)
. Salt- for taste
. Lemon juice- 1-2 teaspoon (optional)