This simple recipe of making a sandwich using a cheela is an innovative one with the recipe credits to my bhabhi. This sandwich is like a vegetarian version of bread omelette. I never liked besan ka cheela much but the flavour combinations in this sandwich are so good that I absolutely love this sandwich. The sandwich is quite filling and a good change from the routine sandwiches that we are used to having.
- Bread Slices - 4
- Green Chutney - For application on 2 slices
- Tomato Ketchup - For application on 2 slices
- Tomatoes ( Tamatar ) - 1 big
- Onions ( Pyaaz / Kanda ) - 1 big
- Salt - As per taste
- Black Pepper Powder ( Kaali Mirch ) - As per taste
- For the cheela
- Besan ( Gram Flour ) - 1/2 cup
- Red chilli powder ( Lal Mirch ) - 1/4 tsp
- Salt - As per taste
- Green Chillis - 1 small (fine chopped)
- Oil / Ghee - For roasting
- Take besan, red chili powder, chopped green chillis and salt in a bowl and mix well.
- Add the water, little by little at a time to make lump free batter. If you dump all the water at once, you will get lumps of besan. Batter should be runny , adjust the water to get right consistency of batter, also do a taste test to check salt.
- Heat the pan or tawa on medium heat. Once hot drizzle about 2 teaspoons of oil and let it get heat up. Once oil is hot, pour the ladleful of batter and spread it to make round shape pancake. Try to keep the size of the cheela slightly small so that it fits within the boundaries of a bread slice.
- Let the cheela gets cook on one side about 2 minutes or till itgets golden brown. Drizzle some oil on top and then flip it using spatula. Cook other side for 1-2 minutes. Once both sides are cooked, remove it on to the plate. Repeat the process with the remaining batter.
- Slice the tomato and the onion into 8 slices.
- Take a bread piece and apply the chutney on it generously.
- Layer 4 slices of onions (covering the bread slice) on top of the chutney smeared bread slice.
- Layer with the cheela on top of the onions.
- Add a layer of tomatoes on top of the cheela and sprinkle some salt and black pepper powder on it.
- Take another bread slice and apply tomato ketchup on it generously. Cover the sandwich.
- Heat up the tawa slightly, drizzle ½ tsp ghee on it and place the sandwich on it.
- Cook on one side for about 2 minutes till it turns golden brown. Apply some ghee on top and flip using a spatula. Once both sides are golden brown, remove from the tawa.
- Make the other sandwich in the same manner.
- Cut into 2 or 4 pieces as desired and serve hot with chutney or ketchup if needed.
- Apply the chutney and ketchup generously to counter the slight dryness of the cheela.
- You can also add the finely chopped tomatoes, onions, capsicum etc. to the batter.
- Spread the cheela slightly thicker than usual so that it feels more like a patty.
- Always cook cheela on medium heat. If cooked on high heat, it can get brown/black very quickly while besan is still raw on the inside. This rawness will ruin the taste.
- Before adding batter on tawa, make sure that the tawa is nicely hot.
- Be generous while using oil. This will make crispy cheelas.