Besan cheelas stuffed with freshly made mushroom and fenugreek leaves mixture topped with grated cheese.BESAN METHI CHEELA WITH CHEESEIngredients 2 cups gram flour (besan) 1 cup chopped fresh fenugreek leaves (methi) 1 cheese cube, grated1 tablespoon olive oil + to shallow fry 2 medium onions, chopped 8-10 fresh button mushrooms, sliced Salt to taste¼ teaspoon black pepper powder ¼ teaspoon soda bicarbonate 1 teaspoon red chilli powder 1 teaspoon carom seeds (ajwain) A pinch of asafoetida Method 1. Heat one tablespoon olive oil in a pan and sauté onions till translucent. Add methi and cook for another minute. Add mushrooms and sauté on high heat for a minute. Add salt, red chilli powder and black pepper powder. Let cool and mix cheese. Set aside.2. In a bowl mix together gram flour, soda bicarbonate, salt, red chilli powder, carom seeds, asafoetida and sufficient water to make a batter of pouring consistency. 3. Heat another non-stick pan, add a few drops of olive oil, pour a ladle full of batter and spread it evenly and thinly. 4. Grate some cheese and place a portion of the prepared filling on the top. Cook underside and fold the other side5. Serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
