Kutu ke Cheele*
Spicy Chickpeas from the Punjab
Serves 4
Preparation time: 10 minutes
Cooking time: 3 minutes per cheela**
Ingredients:
11/2 cups buckwheat flour
11/2 teaspoon salt
21/4 cups water
1/4 cup oil

Method:
Mix buckwheat flour, salt and water in mixing bowl.

Heat 1 tablespoon of oil in frying pan on medium high
heat. Put approximately 1/4 cup of mixture
into frying pan and spread it with a circular motion
using the back of a rounded spoon to create a
pancake 6 inch in diameter. Sprinkle 1 teaspoon of
oil on the top surface. Lift the edge of cheela gently,
and if it does not stick, it is ready to be turned over.
Turn over 2-3 times until dark brown spots appear on both sides.
See attached video for cooking instructions.

* Pronounced chee-lay (plural)
**Pronounced chee-laa (singular)
❦TLC Tip: Buckwheat flour can be found in Indian or Health Food grocery stores.

This entry was posted on Monday, April 4th, 2011 at 8:34 am and is filed under blog. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.