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:
- 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.
- 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.
- 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.
Recipe video
Aloo cheela recipe | batata cheela with boodi raita | potato pancakes
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
- 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.
- 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.