These aren't the traditional potato hash browns. This has a little twist to it as you will be using potato puree instead of grated potatoes. A quick breakfast fix,aloo cheela is a favourite North Indian Breakfast recipe .It's absolutely healthy and filling to keep you energetic through the day.
Preparation Time : 15 minutes
Cooking Time : 35 minutes
Course : Breakfast
Makes : 8 cheelas
Ingredients:
Potatoes : 2
Wheat flour : 1 cup
Onion : 1
Carrot : ¼ cup
Cumin seeds : ½ tsp(or roasted cumin powder)
Carom seeds : ½ tsp
Cumin seeds : ½ tsp(or roasted cumin powder)
Curry leaves : 8-10
Coriander leaves : 2 tbsp
Oil : 3 tbsp
Green chillies : 2
Salt : ¾ tsp
water : ¾ -1 cup
Dice and set aside the potatoes in water. If you leave them as such they turn brown.If you have been following my blog, you already know that I don't peel the potatoes. You may, if you prefer.
Finely chop the onion, green chillies , curry leaves, coriander leaves and grate the carrots.
In a mixing bowl, add flour, salt, cumin seeds/roasted cumin powder, turmeric pwd, carom seeds and mix.
Add carrots, onion, chillies, curry leaves, coriander leaves.
Combine the ingredients.
Put the diced potatoes into a mixer and make a smooth paste.
(The puree looks brown as I haven't peeled the potatoes)
Add it to the flour a little at a time and mix without lumps.
Pour water a little at a time and bring to the required consistency.If you prefer a thick batter use 3/4 cup water.
I like it a thinner. I have used 1 cup water.
Heat a pan and grease it with around a teaspoon of oil.
Pour a ladle full of the batter and spread it. Spreading the batter won't be as comfortable as it would be while you make a regular dosa. Be gentle.
Cook patiently on slow to medium flame . When the top is dry, flip it and cook the other side.
When you swirl the pan, the cheela moves around smoothly, that's when you can flip it comfortable without having to keep poking with a spatula to check if you can flip it already. At this stage, flip carefully with a wooden spatula.
Let it cook to a crispy brown on both sides and you are ready to make the next cheela.
You won't need to add the same amount of oil every time you make a new cheela. You may just brush a little oil.You may spoon in a little to the sides if you feel they require oil. Keep the heat on low flame when you pour the batter on the pan. It is easier to spread this way than on a hot pan.
You may serve it immediately . If you want to make them all and then serve, either place them on a wire rack or over a wooden spatula for some time. It tends to stick if stacked hot . Also ,it gets soggy with the vapour formed underneath.
Ready to serve.
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