Air fryer recipe · Breakfast
Besan Vegetable Cheela
Chickpea flour batter loaded with vegetables, crisped in the air fryer.
- 17 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 280kcal
- 14.6 gprotein
- 39.8 gcarbs
- 6.6 gfat
- 7.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- besan1 cup
- capsicum1/4 cup, chopped
- onion1/4 cup, chopped
- tomato1/4 cup, chopped
- turmeric powder1/4 tsp
- saltto taste
- oil1 tsp
Method
Make the batter
Whisk the besan with water and turmeric into a smooth, lump-free batter about the thickness of pouring cream. Whisking well now beats out lumps, so the cheela cooks into an even sheet with no raw pockets of flour.
Add vegetables
Stir in the chopped capsicum, onion, tomato and salt so they are spread evenly through the batter. Chop the vegetables small and fine, as large pieces hold water and can leave the centre of the cheela soft.
Pour into tray
Grease the air fryer tray or a shallow mould with a little oil so the cheela lifts off cleanly. Pour in a thin, even layer of batter, tilting the tray so it spreads to the edges and cooks at the same rate.
Cook until firm
Air fry at 190°C for 14 min, then flip and cook another 3 min so both sides set. The cheela is done when it is golden and firm with no wet batter left in the centre.
