Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (8 Cheelas)
Difficulty: Easy
Ingredients
For the Cheela Batter
- 2 cups singhare atta (water chestnut flour)
- 2 medium boiled potatoes, mashed
- 1 tsp Sarbu Rock Salt (adjust to taste)
- ½ tsp black pepper powder
- 1 tsp cumin seeds
- 1-inch ginger, grated
- 2 green chilies, finely chopped (optional)
- 2 tbsp fresh coriander leaves, chopped
- 1½–2 cups water (as needed)
- 2 tbsp ghee or cold-pressed oil for cooking
For Garnishing
- Fresh coriander leaves
- Lemon wedges
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine singhare atta and mashed potatoes.
- Add Sarbu Rock Salt, black pepper, cumin seeds, grated ginger, green chilies, and chopped coriander.
- Gradually add water while whisking until you get a smooth, lump-free batter with a pouring consistency.
- Let the batter rest for 5–10 minutes.
Step 2: Cook the Cheelas
- Heat a non-stick tawa or pan over medium heat and lightly grease it with ghee or oil.
- Pour a ladleful of batter onto the center of the pan and spread it gently into a thin circle.
- Drizzle a few drops of ghee around the edges.
- Cook for 2–3 minutes until the underside turns golden.
- Flip and cook the other side for another 2 minutes until crisp and lightly browned.
Step 3: Serve
Repeat with the remaining batter.
Serve the cheelas hot with vrat-friendly green chutney or plain yogurt.
Serving Suggestions
- Pair with mint-coriander vrat chutney.
- Serve with fresh curd or lauki raita made using Sarbu Rock Salt.
- Enjoy with coconut chutney for a delicious fasting breakfast.
- Accompany with fresh fruit for a complete vrat meal.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
| Calories | 245 kcal |
| Protein | 5 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Fat | 9 g |
| Saturated Fat | 3 g |
| Sodium | Varies with salt added |
Why Use Sarbu Rock Salt?
Sarbu Rock Salt (Sendha Namak) is an ideal seasoning for fasting recipes. Its clean, natural taste enhances the mild flavor of water chestnut flour and potatoes, creating perfectly balanced cheelas that are both satisfying and delicious during vrat.
Chef’s Tips
- Ensure the batter is smooth and free of lumps for evenly cooked cheelas.
- If the batter feels too thick, add a little water to adjust the consistency.
- Cook on medium heat to achieve a crispy exterior and soft interior.
- Add finely grated bottle gourd (lauki) if it is permitted during your fast for extra moisture and nutrition.
- Serve immediately for the best texture and flavor.
