Besan Aur Pyaz Ka Cheela 

(North Indian Crepe-like Griddlecakes, 

of Chickpea Flour & Onion)

This recipe, from Archana's Kitchen, includes chickpea/garbanzo bean flour, chopped onions and green bell peppers (capsicum), fennel seeds, salt, water, and cilantro. I sometimes find Besan Ka Cheela to be heavy, so after I mixed the flour with water, I left the batter on the counter for 3 hours to ferment (before mixing in the other ingredients). That did seem to lighten the batter.

As I didn't have any green chutney to accompany this, I used leftover Healthy Greek Spinach & Kale Dip instead. (You can see the post for that from a couple days ago, if you like.) After both sides of the cheela were cooked, I spread some dip on the one side, and then folded it over. Normally, I prefer my onions and peppers very well cooked, but here, I found that I liked the stronger flavor, mixed with the fennel seeds. I'm glad I tried this! 

Archana's Kitchen Website, Besan Aur Pyaz Ka Cheela Recipe

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