Aloo cheela recipe | batata cheela with boodi raita | potato pancakes

Aloo Cheela is a quick, delicious, and flavourful Indian snack — essentially a spiced version of potato pancakes. In this recipe, I’ve used thinly sliced raw potatoes combined with wheat flour, rava (semolina), and everyday spices to create a wholesome batter. I’ve also included a recipe for hotel-style Boondi Raita, topped with a flavorful tempering (tadka).

This crispy cheela pairs perfectly with the refreshing raita, making it an ideal choice for a nutritious breakfast, a light dinner, or a satisfying evening snack for kids. Thin, crispy, and made with simple kitchen ingredients, these cheelas are easy to prepare and taste fantastic even on their own — though they shine when served with spicy dahi chutney or boondi raita. Give it a try!

For Aloo Cheela:

1. Prepare the Batter Thoughtfully
   • Use wheat flour for binding and rava (semolina) to add crispiness.
   • The batter should be of medium-thick, pourable consistency—avoid making it too thin.
   • Soak and rest the batter for at least 10–15 minutes to improve texture and flavor.
2. Use Raw Potatoes
   • Slice the potatoes into thin chips so they cook quickly and crisp up beautifully on the surface.
   • You may also add finely chopped vegetables like capsicum, onions, or carrots to enhance nutrition.
3. Cook on Low Flame
   • Always roast the cheelas on low flame. Cooking on high heat may result in them being undercooked from the inside.
   • Slightly spicy cheelas taste best when served hot with raita or chutney.

For Boondi Raita:

• Use Fresh Curd
  • Always use fresh curd for the best taste. If it’s slightly sour, mix in a little fresh malai (cream) to balance the flavor.
  • Whisk the curd well to achieve a smooth and creamy consistency.
• Hydrate the Boondi
  • To make soft and plump boondi, add a little water to the curd before mixing in the boondi. This allows it to soak and puff up nicely.
• Balance the Masala
  • Add regular spices, chaat masala, and a pinch of sugar to enhance and balance the overall taste.
• Top with Special Tadka
  • Boondi Raita tastes best when served chilled and finished with a flavorful tadka (tempering) of mustard seeds, curry leaves, and red chili.

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Recipe video

Aloo cheela recipe | batata cheela with boodi raita | potato pancakes

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine Indian

Servings 4 servings

Ingredients

 

For aloo cheela

• 4 small size potatoes
• 1 cup wheat flour
• ¼ cup rava
• 1 tsp green chilli paste
• Salt to taste
• Pinch of hing
• ¼ tsp ajwain
• ¼ tsp black pepper powder
• ¼ tsp garam masala
• Some coriander leaves
• 1.5 cup water or as required
• Oil for roasting
• Garnish with
• red chilli flakes
• sesame seeds
• coriander leaves
• chaat masala

For boondi raita

• 1 cup fresh curd
• ½ cup boondi
• ½ cup water or as required
• 1 chopped green chili
• Salt to taste
• 1 tbsp sugar
• 1 tsp chaat masala
• ½ tsp black salt
• ¼ tsp red chilli powder
• Some chopped mint leaves
• Garnish Coriander leaves

For tadka

• 1 tbsp oil
• ½ tsp cumin seeds
• Pinch of hing

Instructions

Making Aloo Cheela

• In a mixing bowl, add 1 cup wheat flour, ¼ cup rava, 1 tsp green chilli paste, salt to taste, a pinch of hing, ¼ tsp ajwain, ¼ tsp black pepper powder, ¼ tsp garam masala, and some coriander leaves. Mix well.
• Add 1.5 cups of water (or as required) and make a medium-thick, pouring-consistency batter.
• Cover and let the batter rest for 10–15 minutes.
• Take 4 small-sized potatoes and peel them. Using a slicer, cut the potatoes into thin slices.
• Wash the potato slices and remove the excess starch.
• Dry the potato slices and keep them aside.
• In a pan, add 1 tsp oil and spread it evenly.
• Now arrange the potato slices in the pan. Then pour 1.5 ladles of batter (or as required) over the potato slices.
• Cover the pan and cook the aloo cheela on low flame for 3 minutes.
• Flip the cheela once the potatoes turn slightly crisp. Sprinkle some red chilli flakes, sesame seeds, and coriander leaves on top. Cook the cheela on both sides until crisp.
• Remove the cheela onto a plate and sprinkle some chaat masala on top.

Making Boondi Raita

• In a mixing bowl, add 1 cup curd and whisk it until smooth.
• Add ½ cup water and adjust the consistency to slightly thin.
• Add 1 chopped green chilli, salt to taste, 1 tbsp sugar, 1 tsp chaat masala, ½ tsp black salt, ½ tsp cumin powder, ¼ tsp red chilli powder, some chopped mint leaves, and ½ cup boondi. Mix well.
• In a tadka pan, add 1 tbsp oil, ½ tsp cumin seeds, and a pinch of hing. Sauté briefly.
• Add the hot tadka to the raita and mix well.
• Garnish with coriander leaves and stir gently.

Notes

For aloo cheela

• Whisk the batter for 2 minutes so it becomes light and fluffy.
• The addition of rava gives a porous texture to the cheela.
• The consistency of the batter should be medium-thick and pourable. Do not make a thin batter.
• Let the batter rest for 10–15 minutes so it sets properly.
• Cut the potatoes into thin chips.
• Wash the potato chips with water to remove excess starch.
• Dry the potato chips so they become crisp while making the cheela
• Cook the cheela on a low flame. Do not cook it on a high flame.

For boondi raita

• Add some water to the curd so the boondi absorbs it and puffs up in the raita.
• Add a little sugar to balance the flavor of the tadka.
• The addition of tadka enhances the taste of the boondi raita.