HomeBreakfast RecipesAloo cheela recipe | batata cheela with boodi raita | potato pancakes

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!

Key Tips for Making Perfect Aloo Cheela and Boondi Raita at Home

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
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.
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