Stuffed Corn Cheela


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A delicious one stop dish to be served on a rainy day. It is simple to cook and a healthy meal in itself.

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Stuffed Corn Cheela recipe - How to make Stuffed Corn Cheela

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 6 serving
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For The Cheela
200 gms fresh sweet corn kernels (makai ke dane)
1 tbsp corn (makai ke dane) flour
1 cup plain flour (maida)
1 onion finely chopped
1/4 tsp soda bi-carb
4 tbsp milk
2 tbsp freshly chopped coriander (dhania)
2 tsp finely chopped ginger (adrak)
1/2 tsp red chilli powder
1/2 tsp garam masala
salt to taste
2 green chillies optional
sufficient water to make a paste
4 tsp oil for frying

For The Stuffing
25 gms each carrot capsicum and cabbage sliced fine
1 clove garlic (lehsun) finely chopped
1 tsp oil
1 tsp lemon juice
1/2 tsp freshly ground black pepper powder powder
salt to taste
For the filling

    For the filling
  1. Heat a pan and add oil.
  2. Add garlic followed by carrots and stir fry on high flame for 1 minute.
  3. Add capsicum and stir fry for another minute
  4. Finally add cabbage stir and remove from flame. Continue stirring so that cabbage is cooked but does not burn.
  5. Season with salt and pepper.
  6. Add the lemon juice.
  7. Mix well and keep aside.

For the cheela

    For the cheela
  1. Put the corn kernels into a blender and blend into a paste.
  2. Remove and add corn flour, maida, onion, ginger, coriander leaves, salt, chilli, garam masala baking pd and milk. Mix well to form a smooth paste. Add water if required. Keep aside for 20 minutes.
  3. In a heavy bottomed skillet heat 1 tsp oil and spread out mixture into a thin round cheela ( like a pancake or Dosa).
  4. When brown and crisp, flip over and cook the other side.
  5. Remove from fire. Place I tblsp of the stuffing. Fold over into a semi -circle. Serve hot with mint chutney.
  6. Make more cheelas with the remaining mixture

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This recipe was contributed by Vandana Aggarwal on 18 Jul 2011

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