Methi Cheela Recipe



  • Fenugreek Leaves 3 cups
  • Gram Flour finely chopped 2 cups
  • Asafoetida 1/2 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Turmeric powder 1/4 teaspoon
  • Carom seeds (ajwain) 1/4 teaspoon
  • Fried fenugreek leaves (kasoori methi) 1/2 teaspoon
  • Onion finely chopped 1 medium
  • Green chilli finely chopped 1
  • Ginger-garlic paste 1 tablespoon
  • Oil to cook

Suji Ka Halwa Recipe


  1. Mix asafoetida with little water in a small bowl.
  2. In a large bowl, mix together gram flour, red chilli powder, turmeric powder, carom seeds, kasoori methi, asafoetida water, fenugreek leaves, onion, green chilli, ginger-garlic paste and sufficient water to make a thick batter. Rest the batter for 5 minutes.
  3. Heat a non-stick tawa. Pour ½ tsp oil on the tawa and spread it with a tissue paper.
  4. Pour a ladleful of the batter on the tawa and spread it evenly. Drizzle some oil all around and cook on low heat for 2-3 minutes. When the underside is done, flip, and drizzle some oil all around. Cook on the other side till evenly done. Transfer onto a plate. Similarly, make all the cheelas.
  5. Transfer the cheelas into a serving plate and serve hot with green chutney.

Source: result for Methi Cheela

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