00:00Lauki is one of those vegetables which is mostly not liked either by kids or adults.
00:05Today we are going to sneak it into cheela form, we are making lauki cheela, let's see how to make it.
00:10I am using 1 third of a lauki today, I will start by peeling it completely.
00:19Once peeled, wash the lauki and pat it dry and start grating it.
00:24Lauki has a lot of water content so it's easy on your hands when you grate it.
00:28You can also chop it finely but I find that grating it really integrates it into the cheela.
00:38To the grated lauki, I am going to add in some finely chopped carrots,
00:42I am using red carrots today but you can also go for the orange ones.
00:45I am adding a handful of chopped dhania leaves and I am using 1 chopped onion,
00:51garlic around 1 tsp, 1 tsp of finely chopped ginger and 1 green chilli again finely chopped.
00:59Time to add some masalas, I am starting with 1 fourth tsp of turmeric powder,
01:04half a tsp of red chilli powder, I am using half a tsp of chaat masala,
01:091 and a half tsp of coriander seed powder.
01:12I am making the cheela today with a mix of whole wheat flour,
01:16I am adding in 1 fourth cup of whole wheat flour, 1 third cup of jawar atta
01:22and 3 tbsp of rice flour. This makes the cheelas nice and crispy from outside.
01:27Now I am going to add in salt as per taste and we are going to start mixing this with a spatula.
01:33Please note that the lauki has a lot of water content so it's going to mix very well with the
01:39atta. You can always add in more water later. The great thing about cheelas is that you can
01:45use any flour of your choice. You can use besan, bajra, rajgira or sattu atta or even shingara
01:53atta if you like. You can also change the consistency of the water depending on what
01:59you are looking for. I have noticed that whenever you use wheat flour in cheelas it turns out to be
02:04a little dense but don't worry it's easily avoidable by adding in a little extra water.
02:10Now let's make a batter out of this. I am going to start adding in water.
02:14Add in little water at a time. You can start by adding half a cup first.
02:22I am going to add in a little more water.
02:27Around 1 fourth cup. This is the consistency that I am looking for.
02:33So you can adjust the water as per the mixture of flour that you are using.
02:38Cover and rest it for at least 15 minutes before you start making your cheelas.
02:44After 15 minutes the flour would have absorbed a lot of the moisture and then you can make
02:49amazing cheelas with it. I am just going to give this one last mix. A couple of scoops on a hot
02:55tawa. This is a non-stick tawa so I am not using any oil on the bottom. Add a few drops of oil
03:07on the side. After about a minute you will start noticing a few bubbles here and there
03:12and the top will start drying up. This is when you can start to flip it. I am going to loosen it
03:18from all the sides first. Flip it and cook it from the other side as well.
03:28This beautiful golden brown colour is absolutely perfect but I like my cheelas a little extra
03:33crispy so I am going to cook it from the other side once again for a few more seconds.
03:38The rice flour in the cheela makes it nice and crispy from outside
03:42and the lauki keeps it soft from within. Let's flip and check the bottom.
03:49This colour is absolutely gorgeous. The cheela is ready to come out of the tawa into my plate.
03:57I am going to make a few more just like this.
04:07The cheela is ready to serve. Make this a part of your breakfast menu and let me know how it turns
04:24out when you try this recipe out. This is Chef Pumika signing off from Rajshri Food.
