Make This Crispy & Delicious Breakfast in Minutes – The Healthy Breakfast Recipe You Need to Try

Crispy Sabudana Aloo Chilla – Sabudana Aloo Cheela is a tasty and crispy breakfast dish, crunchy on the outside and soft on the inside. To make it, you need 1 cup of soaked sago, 2 boiled potatoes, rice flour, green chilies, ginger, black pepper, and salt. Soak the sago for 6-8 hours and make a paste. Mix it with mashed potatoes and spices. Spread it in a round shape on a pan and bake it on both sides on medium heat. It tastes even better with green chutney or yogurt. Note: It’s important to soak the sago thoroughly and cook it on medium heat.

If you’re looking for something new and tasty for breakfast, this crispy sago potato cheela is the perfect option. Made with sago and boiled potatoes, this cheela is slightly crispy on the outside and soft on the inside. You can make it for breakfast or a light evening snack.

It’s delicious and can be easily made with ingredients readily available at home. This recipe doesn’t require any special ingredients; it can be made with ingredients already present in your kitchen. So, let’s learn how to make delicious sago and potato cheelas and what ingredients are needed.

Ingredients

To make sago and potato cheelas, you’ll need the following ingredients:

1 cup sago — the main base of the cheela

2 medium-sized boiled potatoes

2 tablespoons rice flour — for crispiness

1-2 green chilies (finely chopped) — for spiciness

1 teaspoon grated ginger — for flavor and aroma

2 tablespoons finely chopped coriander leaves

1/2 teaspoon black pepper powder

Salt – to taste

Oil — for frying the cheelas, as needed

Using these ingredients, you can easily make 4-5 cheelas. If you want to make more cheelas, double the amount of ingredients.

Sabudana Potato Cheela Recipe (Step-by-Step Recipe)

Step 1: Soak the Sabudana

To make Sabudana Potato Cheela, first wash the sago pearls thoroughly and soak them in water for 6 to 8 hours or overnight. This step is crucial—if the sago pearls are not soaked properly, the batter will not be perfect, and the cheela may become too soft or tasteless.

Step 2: Make the Sabudana Paste

Now, drain all the water and put the soaked sago pearls in a mixer, adding a little water to make a soft paste. The paste should not be too thin—but rather, a sticky, smooth paste suitable for making cheelas.

Step 3: Prepare the Batter

Now, transfer the paste to a large bowl. Add the mashed boiled potatoes to it. Then add the green chilies, ginger, salt, pepper, coriander leaves, and rice flour and mix well. If the batter seems too thick, add a little water to make a smooth batter. The batter should have the consistency of a pancake—neither too thick nor too thin.

Step 4: Heat the pan

Now heat the pan and lightly oil it. This will ensure the pancake doesn’t stick to the pan and crisps up nicely. Then, pour a ladle of batter and spread it into a circular shape.

Step 5: Bake the pan

Cook on medium heat until golden brown on one side. When the edges of the pancake turn slightly golden and bubbles begin to appear on top, add a little oil, flip it over, and fry the other side thoroughly.

Step 6: Serve

When the pancake is golden brown and crisp on both sides, transfer it to a plate. Prepare the remaining pancake mixture in the same way. Serve hot.

How to serve?

Sabudana Aloo Cheela tastes even better with green chutney, yogurt, or tomato chutney. You can also serve it with mint chutney. Some people also like it with tomato ketchup, but the combination of green chutney and yogurt enhances the taste of this cheela.

If you like, you can also serve it with a salad—cucumber, tomato, onion, and lemon salad goes well with it. This cheela also tastes great with tea or coffee, especially during the rainy season or winter.

Keep these things in mind

To make cheela perfect, it is very important to keep a few things in mind:

It is important to soak the sago well – at least 6-8 hours, only then the cheela batter will be better and the cheela will be soft. If the sago is not soaked properly, the cheela will not be crispy and will remain raw in the middle.

Always cook cheela on medium flame – on high flame the cheela may burn or remain raw from inside, while on low flame it becomes soft. Medium gas makes the cheela crispy from outside and soft from inside.

Consistency of the batter – The batter should not be too thin, otherwise the cheela will spread on the pan and become thinner and more crispy. If the cheela is too thick, it may remain thick and raw from inside. The correct consistency should be that of a smooth, falling batter.

Heat the pan well – the pan should be medium hot before adding the cheela. Cheela is not cooked properly on a pan that is too hot or too low.

Amount of oil – To make the cheela crispy, use 1-2 spoons of oil on each cheela. Too much oil will make the cheela oily, while too little oil will not make it crispy.

Why is Sabudana Aloo Cheela special?

Sabudana Aloo Cheela is a good option not only in taste but also in terms of health:

Gluten-Free — It is completely gluten-free due to the addition of rice flour and sago, making it perfect for those with gluten allergies.

Energy Booster — Sabudana is rich in carbohydrates, which provide instant energy to the body — good for people who need more energy in the morning.

Easy to digest — The combination of boiled potatoes and sago is light and easy to digest, so it is good for breakfast or a light dinner.

Low-calorie option — Instead of frying in more oil, baking it in less oil makes it a low-calorie snack.

If you want to make a slight variation on this cheela, there are some options:

Paneer Sabudana Cheela – Make a protein version by adding 50 grams of grated cheese to the batter.

Vegetable Sabudana Cheela – Make it more nutritious by adding finely chopped capsicum, carrot or spinach to the batter.

Masala Sabudana Cheela — Make it extra spicy by adding cumin powder, coriander powder and some red chili powder to the batter.

Cheese Sabudana Cheela – While baking, add grated cheese on top and get a different taste.

Sabudana Aloo Cheela is a tasty, crispy and easy to make snack, which is crispy from outside and soft from inside. Made from 1 cup sago, 2 boiled potatoes and rice flour, this cheela is perfect for those who want to make a quick and healthy breakfast in the morning. Just keep in mind – it is important to soak the sago for at least 6 hours and bake the cheela on medium flame. It becomes even more tasty with green chutney or curd. Next time you want to try something new for breakfast, try this recipe. For more such easy recipes, cooking tips and healthy snack ideas stay tuned to timesbull.com.