Preparation Time: 15 min Cooking Time: 20 min Serves: 4

Baked Beans Cheela By ChefAnahita Dhondy

A cool new way to use Baked beans (which
are easily available) into a gluten free
pancake. Chila or Cheela is a classic Indian
eggless pancake made with chickpea flour
but I’ve incorporated the beans to give it that
extra boost of nutrition.
It’s easy and delicious. Do give it a try!

Ingredients:

  • Baked beans - 1/2 Cup
  • Besan (chickpea flour) 1/2 Cup
  • Water- 1 Cup
  • Salt- To Taste
  • Red Chilli Powder -1/2 tsp
  • Turmeric Powder -1/2 tsp
  • Onion -1/2 no
  • Tomato - 1/2 no.
  • Green Chili -2 no
  • Coriander -1 tbsp
  • Rice Flour -2 tbsp
  • Refined Oil -1 tbsp
  • For Garnish: Sliced TomatoesRocket LeavesBaked BeansBird Eye Red ChiliDrizzle of Olive OilSalt& Pepper- To taste

Method:

  1. Fine chop all the vegetables.

  2. In a bowl, mash baked beans using your hands (make sure to wear gloves)
    and add besan and rice flour to it

  3. Add chopped vegetables, salt, red chilli powder, and turmeric powder to the
    mixture. Add water to it and make it into a flowing batter consistency

  4. Heat oil in a pan, and pour the batter into hot pan. Allow it to cook well on a
    medium flame. Once done, flip the pancake and let it cook from the other
    side too

  5. Once done, garnish it with some sliced tomatoes, rocket Leaves, and some
    baked beans for crispiness and drizzle it with some olive oil and season it
    with salt and pepper.

  6. Serve and enjoy hot.

See who’s putting #beansonthemenu