This is a great recipe for those who like very crisp things and trust me you are going fall in love with this method of making papad type cheela.
Ingredients ~ (For 6-8 small cheela)
1- 2 Cup washed and dried sabudana (sago seeds)
2- 1/4 Cup almonds
3- 1/4 Cup cashews
4- 1/4 Cup peanuts
5- 1/4 Cup curry leaves
6- 4 medium green chillies
7- Salt according to taste
8- 1 Tbsp black pepper powder
9- 1 Tbsp black cumin seeds powder
10- 2 Cups kuttu ata (buckwheat flour)
11- Oil for frying
12- Non stick pan – a must have
1- Deep fry sabudana, almonds, cashews and peanuts.
2- Sabudan will start splitting and popping a lot so put few spoons in heated oil and cover the lid. Fry on high than lowest flame.
3- Put cashews in heated oil, count for 10 and remove, same with almonds,green chillies,curry leaves and peanuts.
4- Grind sabudana, almonds, peanuts, cashews,curry leaves to fine powder but actually it will become like paste. That is fine.
5- Now mix in kuttu ka atta, salt, black pepper powder, heera powder and mix very well. Pour in some water to make a semi thick batter.
6- Heat the non stick tava or pan, heat it on high and lower the flame.
7- Put a laddle full of the batter and it will spread itself due to the oil the nuts n sago contains.
8- After few minutes like 1-2 minutes start turning it upside down and keep frying for few more minutes and you will get a golden brownish crispy cheela.
9- It tastes best with cucumber raita.