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Besan Ka Cheela – Indian style gram flour pan cake

These Indian style pancakes, spiced with our Madras Paste Pot, will wake you up! Perfect for a savoury breakfast or snack this street food dish is the real deal and packs a fiery punch.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
30 mins Preparation

Ingredients

Serves 3 people

  • 180g Gram flour
  • 350ml Water
  • 1 Patak's Madras paste pot
  • 1 Red onion finely chopped
  • 2 Fresh tomato finely chopped - seeds removed
  • 3 tbsp Fresh coriander chopped
  • 1tsp Turmeric powder
  • 1/2 tsp Cumin seeds
  • Oil For cooking
  • Salt To taste

Method

  1. Mix gram flour, turmeric powder, cumin seeds, Pataks Madras paste pot, water and salt to taste to make a pouring consistency batter. Rest for 15-20 minutes.
  2. In a separate mixing bowl mix, red onions, tomatoes and fresh coriander.
  3. Add half of the onion and tomato mix to the batter and combine.
  4. Heat a splash of oil in a frying pan.
  5. Keeping the heat high, pour some batter into the centre of the pan, spreading it out a little.
  6. Lower the heat, sprinkle some of the left over onion and tomato mix on the pan cake and let it cook until the edges brown a little and can be lifted easily.
  7. Flip it over to cook slightly on the other side.
  8. Serve it hot with some Patak’s mixed pickle and some mint and coriander chutney.
  • Serves 3 people

    • 180g Gram flour
    • 350ml Water
    • 1 Patak's Madras paste pot
    • 1 Red onion finely chopped
    • 2 Fresh tomato finely chopped - seeds removed
    • 3 tbsp Fresh coriander chopped
    • 1tsp Turmeric powder
    • 1/2 tsp Cumin seeds
    • Oil For cooking
    • Salt To taste
    1. Mix gram flour, turmeric powder, cumin seeds, Pataks Madras paste pot, water and salt to taste to make a pouring consistency batter. Rest for 15-20 minutes.
    2. In a separate mixing bowl mix, red onions, tomatoes and fresh coriander.
    3. Add half of the onion and tomato mix to the batter and combine.
    4. Heat a splash of oil in a frying pan.
    5. Keeping the heat high, pour some batter into the centre of the pan, spreading it out a little.
    6. Lower the heat, sprinkle some of the left over onion and tomato mix on the pan cake and let it cook until the edges brown a little and can be lifted easily.
    7. Flip it over to cook slightly on the other side.
    8. Serve it hot with some Patak’s mixed pickle and some mint and coriander chutney.