Aloo Cheela

Method

1. In a mixing bowl, combine the besan with turmeric, red chili powder, cumin powder, and salt. Gradually add water while whisking to form a smooth, lump-free batter. The consistency should be like a thick pancake batter—not too runny, not too stiff.

2. Fold in the grated potatoes, ginger, green chili, and fresh coriander. Mix well until everything is evenly incorporated. The batter will thicken slightly as the potato releases moisture.

3. Heat a non-stick skillet or tawa over medium heat and brush lightly with oil.

4. Pour a ladleful of batter onto the pan and spread it gently into a round, even layer about ¼ inch thick. Drizzle a little oil around the edges.

5. Cook until the bottom turns golden and crisp, about 2-3 minutes. Flip carefully and cook the other side for another 2-3 minutes until crisp and browned.

6. Remove and repeat with the remaining batter. Serve hot with mint chutney, tomato ketchup, or a simple yogurt dip.

The grated potato releases moisture as it sits, so if the batter becomes too runny, add a tablespoon or two of besan to adjust. For extra crispiness, squeeze out any excess water from the grated potatoes before adding them to the batter. You can also add finely chopped spinach or grated carrot for variation.