Kashifal cheela roll Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine grated sweet potatoes, gram flour, chopped onions, green chilies, ginger, coriander leaves, turmeric powder, red chili powder, and salt. Mix well to form a thick batter.
• STEP 2.Heat a non-stick griddle or pan and grease it with oil. Pour a ladleful of the batter onto the griddle and spread it in a circular motion to form a thin pancake.
• STEP 3.Cook the cheela on medium heat until it turns golden brown and crispy on both sides. Repeat the process with the remaining batter.
• STEP 4.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions, bell peppers, carrots, and cabbage. Saut茅 until the vegetables are cooked yet crunchy.
• STEP 5.Add salt, turmeric powder, red chili powder, and garam masala. Mix well and cook for another 2-3 minutes.
• STEP 6.To assemble the roll, place a cheela on a flat surface. Spread a spoonful of the vegetable filling on one side of the cheela. Roll it tightly and secure with a toothpick if needed.
• STEP 7.Serve the Kashifal Cheela Roll hot with mint chutney or tomato ketchup.
• STEP 8.Enjoy the delicious and nutritious Kashifal Cheela Roll as a breakfast or snack option.

Cooking Tips

• Make sure to grate the sweet potatoes finely to ensure they cook evenly.
• Adjust the spice levels according to your taste preferences.
• You can add grated cheese or paneer to the vegetable filling for an extra creamy texture.
• Serve the cheela roll immediately after assembling to maintain its crispiness.

Storage and Serving

• The cheela batter can be prepared in advance and stored in the refrigerator for up to 24 hours.
• Leftover cheelas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the cheelas in a pan or microwave before serving.
• Serve the Kashifal Cheela Roll as a breakfast or snack option with mint chutney or tomato ketchup.