Navratri 2024: Easy-To-Make Singhara Atta Cheela

Navratri is all about striking a balance between devotion and physical well-being. While fasting, it’s crucial to choose foods that are both nourishing and easy to digest. Singhara Atta Cheela fits these criteria perfectly. The flour is light yet filling, making it an excellent choice for breakfast or an evening snack during Navratri. Additionally, it’s quick to prepare, ensuring that you spend more time celebrating the festival and less time in the kitchen.

Ingredients of Singhara Atta Cheela

1 cup Singhara Atta (water chestnut flour)
1 medium-sized boiled potato (mashed)
1-2 finely chopped green chilies (optional)
1 tsp rock salt (sendha namak)
1 tbsp finely chopped coriander leaves
1 tsp cumin seeds
Water (to adjust the consistency)
Ghee or oil for cooking

How to Make Singhara Atta Cheela

Start by taking a large mixing bowl and adding 1 cup of singhara atta. To this, add the boiled and mashed potato, finely chopped green chilies (optional if you want it spicy), chopped coriander leaves, cumin seeds, and rock salt. Mix all the ingredients well. Gradually add water to the mixture, stirring continuously to avoid lumps, until you achieve a smooth, pancake-like batter consistency. Once your batter is ready, heat a non-stick pan or tawa over medium heat. Add a little ghee or oil to the pan and let it warm up.

Pour a ladleful of batter onto the heated pan and spread it gently in a circular motion to form a thin pancake. Let the cheela cook on one side for 2-3 minutes, or until it turns golden brown. Flip it over carefully and cook the other side for another 2-3 minutes, ensuring it is evenly cooked and crisp.

Once done, remove the cheela from the pan and serve it hot with a side of curd or a fasting-friendly chutney made from coriander and rock salt.

Related Stories:

# Navratri 2024: Perfect Recipe for Fasting - Samak Aloo Tikki