Cauliflower Paneer Cheela

Nutrition values are AI-estimated based on ingredients.

• 1-1.5 cups cauliflower
• 1 handful cilantro
• Several small pieces ginger
• A few cloves garlic
• 1-2 green chilies
• 1 cup grated paneer
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon carom seeds
• 1 teaspoon red chili powder
• 1/2 teaspoon chaat masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1/2 teaspoon dry mango powder
• 1 pinch asafoetida
• 1/4 cup gram flour
• 3-4 teaspoons water
• Oil for cooking

1. 1Add cauliflower florets, cilantro, ginger, garlic, and green chilies to a food processor and coarsely grind them into a light green textured mixture.
2. 2Transfer the coarsely ground cauliflower mixture to a large metal bowl.
3. 3Add grated paneer, fennel seeds, cumin seeds, carom seeds, red chili powder, chaat masala, turmeric powder, salt, dry mango powder, and asafoetida to the bowl.
4. 4Add gram flour (besan) to the mixture.
5. 5Thoroughly mix all ingredients by hand until well combined, gradually adding 3-4 teaspoons of water to form a moist, cohesive dough.
6. 6Take small portions of the mixture and shape them into round patties by hand.
7. 7Heat a tawa (flat griddle) and lightly grease it with oil.
8. 8Place a patty on the hot tawa and gently flatten it with the palm of the hand to form a thin, round cheela.
9. 9Drizzle a small amount of oil around the edges of the cheela.
10. 10Cook the cheela on one side until golden brown and slightly crispy, then flip it using a spatula.
11. 11Cook the other side until evenly browned and crisp.
12. 12Serve the finished cheela hot on a plate, accompanied by a small bowl of cucumber raita.

These instructions are our analysis of the original video. Watch on YouTube →