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Tezzbuzz Desk – If you’re bored of eating the same fruit dish every day during the Shravan fast, be sure to try the crispy water chestnut flour cheela. It can be easily made in a short time. Learn about its ingredients, easy method, and special tips for making the cheela crispy.

As soon as the month of Shravan begins, many people observe a fast along with worshipping Lord Shiva. Consuming fruits, milk, sago, and potatoes is common during the fast, but the same food can often become boring. If you’re looking for something new and tasty, water chestnut flour cheela can be a great option.

This cheela is easy to make and can be eaten as a snack or a light meal. You can serve it with yogurt or chutneys eaten during fasts.

Why try water chestnut flour cheela during fasts?

Water chestnut flour is used in many households during fasts. This cheela is quick to prepare and can be spiced or mild to your liking. If you roast the cheela properly, it’s crispy on the outside and soft on the inside. Remember to choose the ingredients and spices used during the fast according to your religious traditions.

Ingredients for Making Water Cheela
Water Cheela – 1 cup
Green chili – 1 finely chopped
Coriander leaves – 1 tablespoon finely chopped
Cumin powder – 1 teaspoon
Crushed black pepper – 1 teaspoon
Rock salt – to taste
Ghee – for frying the cheela
Water – as needed

Prepare the cheela batter like this:

First, pour the water into a large bowl. Add the finely chopped green chilies, coriander leaves, cumin powder, crushed black pepper, and rock salt and mix well. Now, add water little by little to dissolve the flour. Make sure the batter is neither too thick nor too thin. Prepare a batter for the cheela that can be easily spread on the pan. Cover the batter and let it rest for 5 to 10 minutes. This will allow the dough to set properly. Stir the batter thoroughly once more before making the cheela.

How to Make Crispy Cheela on the Pan
Now heat a non-stick pan on the stove. Once the pan is hot, apply a little ghee on it.
Pour a ladle of water chestnut flour batter onto the pan and gently spread it into a circular shape. Do not make the cheela too thin, or it may break when flipping.
Now, pour a little ghee on the edges of the cheela and let it cook over medium heat. When the bottom side turns a light golden color and the edges become crispy, carefully flip the cheela.
Cook for a while on the other side as well. Once both sides are cooked thoroughly, remove the cheela to a plate.
Follow these tips to make your chilla extra crispy.

If you want your water chestnut flour chilla to be extra crispy, pour the batter only after the pan is thoroughly preheated. Avoid using too thin a batter. A too-thin batter can cause the chilla to break easily. Stir the batter thoroughly before making each chilla, as the water chestnut flour can settle if left to rest for a while. Keep the heat on medium while frying the chilla. High heat can cook the outside of the chilla quickly, while the inside may not cook properly. It’s easier to make chilla on a non-stick pan. If you’re using an iron pan, heat it thoroughly and lightly grease it first.

Serve with Yogurt

Hot water chestnut flour chilla can be served with yogurt. If you prefer chutney, you can also serve it with green chutney made from ingredients permitted during the fast.

So, if you’re bored of the same old recipes of puris, sago, or potatoes this Shravan fast, then give this crispy water chestnut flour cheela a try. It’s delicious and will also add a little twist to your fruit plate.