Prabha Ki Rasoi - Recipes in Hindi and English

Falahari Singhare Ka Cheela Ingredients : Singhara atta (Water Caltrop flour) - 1 cup  Potato (boiled and mashed) - 1 cup  Green coriander (chopped fine) - 2 tbsp  Ginger green chilli paste - 1 tsp Red chilli powder - 1/2 tsp Sendha Namak (rock salt) - 1/2 tsp or to taste  Ghee (clarified butter) / groundnut oil for pan frying Method : 1. In a bowl mix singhara atta, mashed potato, green coriander, ginger chilli paste, red chilli powder, sendha namak. 2. Now make batter by adding water slowly. The consistency should be neither too thick nor too thin. 3. Heat a good nonstick tava (skillet) and pour 2 tbsp of the batter in the middle  4. Spread it by the back of the spoon in a circular movement just like dosa. 5. Drizzle a few drops of ghee and flip to the other side, add ghee. 6. Roast on both the sides to the desired crispness. 7. Serve with Kacche Aam Pudina Ki Chutney (Raw Mango Mint Sauce).  फलाहारी सिंघाड़े का चीला  सामग्री : सिंघाड़ा आटा - १ कप...

Falahari Kuttu Cheela Ingredients : Kuttu ka atta or buckwheat flour - 3/4 cup Singhada Atta or water chestnut flour - 1/4 cup Lauki or Bottlegourd - (grated) - 1 cup Roasted Cumin powder - 1/2 tsp Green Chilly (finely chopped) - 1 Sendha Namak - 1 tsp Oil / Ghee for cooking Method : 1. Wash, peel and grate bottlegourd 2. In a mixing bowl add kuttu atta, singhada atta, grated lauki, green chilli 3. Now add sendha namak, roasted cumin powder  4. Add 1 cup water and mix nicely 5. Adjust water quantity as the consistency should be like normal dosa batter 6. Heat a griddle on medium flame and grease with some oil or ghee 7. Pour 2 tbsp batter on tava and spread.  This will not spread like normal dosa, just do as much as possible easily. It will be thicker than dosa. 8.  Apply ghee/oil on the top of cheela and sides as well. Let it cook for 30-40 seconds. 9. Flip it over to other side and cook. It should be golden brown after cooking. 10. Kuttu ka cheela or buckwheat chee...