Chickpea Pancakes Stuffed with Peas and Potatoes

Cook Time 45 minutes

Servings 4

Ingredients

1 cup (100g) besan or chickpea flour 

2 tbsp (40g) semolina, coarse 

¼ cup (65g) yoghurt

1 tsp (10g) ginger and garlic paste

½ tsp baking soda

½ tsp black salt

½ tsp turmeric powder

½ tsp Kashmiri chilli powder

¼ tsp carom seeds

1 tsp oil

Water as required 

Pea Stuffing

1 tbsp oil 

1⅓ (200g) cup frozen peas 

100g boiled mashed potato (roughly 1 small potato)

1 tbsp ginger paste

20g garlic paste

½ (60g) onion, chopped roughly

1 fresh green chilli

2 tbsp (10g) coriander powder

1 tbsp (5g) cumin powder

½ tsp cumin seeds 

½ tsp amchur powder (dried mango powder) 

½ tsp garam masala

1 tsp chaat masala (optional) 

½ tsp Kashmiri chilli powder 

Juice of ½ lemon

1 tbsp fresh coriander 

Salt, to taste

Method

For the besan (chickpea) mixture, in a bowl add all the ingredients except water and give it a good mix using a whisk. Now slowly start adding in the water and continue to whisk until a pourable (not too thin) mixture is achieved. We are looking for a cream consistency pourable mixture here. Cover it and keep it aside. 

In a pan on medium heat, add oil, once hot add in the cumin seeds, ginger paste, garlic paste, chopped onion and green chillies. Cook this until it starts to turn brown and add in the dry spices. 

Microwave the peas so they’re soft and add in the peas and potatoes. Give the mixture a really good mix and cook until incorporated well. Season with salt and lemon juice, add in the coriander and turn off the flame. Keep this aside.

For the Cheela, I use a seasoned iron pan however you can use any nonstick pan. Add some oil (1 tsp) and using a fork and half onion spread the oil on the pan (brushing/wiping down the pan with the flat side of the onion).

Give the chickpea flour mixture a good mix and using a ladle pour some onto the pan, slowly circling outwards. Pour 1 tsp oil on top and let it cook. Flip it gently for 10 seconds and flip it back. Spread some pea stuffing and fold it in half. 

Serve this hot with any sauce or coriander chutney.