The Story of Singara ka Cheela (Chestnut Flour Cheela)

 Mumma has always been fond of a bit oily food. During our early childhood, she used to cook fritters of buckwheat flour and potato (kuttu ke aate ke pakode). While growing up, we found its taseer to be a bit warm and when we heard of Singare ke aate ke pakode made from potato, we shifted to them. Then, comes the era of Youtube! I happen to watch Singara ke aate ka Cheela. I decide to make it on a day of fasting. My maa was initially reluctant to it. One day, when she went out to market and all of us at home were fasting, I was given the responsibility to cook. I cooked the Chestnut Flour Cheela and added some grated paneer on it. I first served it to Papa. It was bliss for him! Cheela with almost no oil and paneer made fasting easier and healthier for him. Mom came back and had them too. She loved them too and thought that it was a better option for my diabetic father as compared with the pakoras on the days we fast.

So fasting in our home has been of great importance. The only spices allowed to use at our home while fasting are rock salt i.e. sendha namak and black pepper i.e. kali mirch. The vegetables used include potato only. Desi gai ka ghee, groundnut oil and sesame oil can be used while fasting. According to the food items permitted, we have a simple cheela recipe for fasts at home. It is here:


Ingredients:

1. Singara atta Chestnut Flour - 3 cups

2. Water to make semisolid paste

3. Rock salt - according to taste

4. Black Pepper Powder- according to taste

5. Ghee/ Sesame Oil/ Groundnut Oil  


Procedure:


1. Make a semisolid paste of strained chestnut flour by adding water cup by cup.

2. Roast black peeper in a drop of ghee and add it to the paste. Add rock salt according to taste. Whisk it.

3. Use a non-stick or an iron tawa. Preheat it for 2-3 minutes and grease it with some ghee/ oil.  Spread some flour paste on it with the help of a chamcha in round shape.

4. Cook it on medium flame. Once cooked, turn it around with the help of a spatula. After cooking from both sides, it is ready to be served.


Garnish and Serve:

You can garnish it with grated paneer or roasted potato.  Serve it hot with curd!


I made it today as it was Ekadashi. I initially wanted to make singare ke atte ke pakode but maa wanted cheela.  Irony! So mum's choice it is! Jab bade ho jaate hain to maa ki baat maan lete hain!



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