Ingredients For the Cheela Batter: • ½ cup besan (gram flour) • ¼ cup rice flour • ½ cup water • ½ teaspoon salt • 2 green chilies, roughly chopped • 1-inch piece ginger or 2-3 cloves of garlic roughly chopped • ¼ teaspoon ajwain (carom seeds) • ¼ teaspoon turmeric powder • 2 tablespoons coriander, chopped For the Ponkh Bhel: • 1 cup ponkh (fresh green jowar grains) • ¼ onion, diced • 1 tomato, cored and diced • 2 tablespoons coriander, chopped • 1 tablespoon mint, chopped • ¼ cup sev (bhujia sev) • 3 tablespoons pomegranate seeds • Salt and black salt to taste • 1 tablespoon lime juice • 2 tablespoons green chutney • Chaat masala, to taste For Cooking and Assembly: • Ghee, as needed • Additional green chutney, for spreading Method 1. Blend water, green chilies, and ginger/garlic into a smooth mixture. 2. In a bowl, combine besan, rice flour, salt, ajwain, and turmeric. Gradually add the blended mixture while whisking to form a smooth batter. 3. Add chopped coriander to the batter, cover it, and let it rest for 20 minutes. 4. Wash and pat dry the ponkh. 5. Heat ghee in a pan and roast the ponkh until it starts to sizzle. 6. Season the roasted ponkh with salt, black salt, and chaat masala. Set aside. 7. In a bowl, mix roasted ponkh, onion, tomato, mint, coriander, lime juice, and green chutney to prepare the ponkh bhel. 8. Heat a non-stick pan and grease it with ghee. 9. Pour a ladle of batter into the pan and spread it into a thin circle. Cover and cook for 2 minutes, then flip and cook the other side until golden. Repeat with the remaining batter. 10. Place a cooked cheela on a plate and spread green chutney over it. 11. Top with the prepared ponkh bhel, sev, pomegranate seeds, and a sprinkle of chaat masala. 12. Serve immediately and enjoy. #wintergreens #localproduce #winterveggies #ponkh #easyrecipes #recipeideas