Air fryer recipe · Breakfast
Corn Cheela
Sweet corn kernels folded into a besan batter, crisped golden in the air fryer.
- 16 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 280kcal
- 12.0 gprotein
- 44.3 gcarbs
- 5.7 gfat
- 4.7 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- besan1 cup
- corn1/2 cup
- onion2 tbsp, chopped
- coriander leaves1 tbsp, chopped
- saltto taste
- oil1 tsp
Method
Make the batter
Whisk the besan with water into a smooth batter with no lumps, about the thickness of pouring cream. Rest it for 10 min so the flour drinks in the water, which gives a softer cheela that browns evenly and does not taste raw.
Add corn and vegetables
Stir the corn kernels, chopped onion, coriander leaves and salt into the rested batter. Fold gently so the corn spreads through evenly, which means every bite gets sweet pops of corn instead of plain batter.
Pour into tray
Grease a shallow air-fryer tray lightly with oil, then pour in a thin, even layer of batter. A thin layer cooks right through and crisps at the edges, while a thick pool stays wet and soft in the middle.
Cook until golden
Air fry at 190°C for 13 min, then flip and cook a final 3 min. Turning it browns both faces evenly. The cheela is done when it looks golden and feels firm with no wet batter left in the centre.
