• 2 cup chivda or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
• 1/2 cup peanuts
• 1/2 cup sugar
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1/8 tsp citric acid
• 1/4 tsp red chili powder
• About 18 curry leaves
• Also need oil to fry

• Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
• Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
• In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
• In the same oil fry peanuts over low heat till they are light brown.
• Fry the curry leaves until they are crisp.
• Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
• Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

For Cheela

• 1 cup besan Gram flour
• 2 Tbsp rice flour
• 1 tsp salt
• 1/2 tsp cumin seeds jeera
• 3/4 cup water to make batter
• 4 tsp oil

For Filling

• 3 cup cabbage thinly sliced
• 1/2 cup carrots shredded
• 1/2 cup bell pepper thinly sliced
• 2 tsp oil Canola or vegetable oil
• 1/2 tsp cumin seeds jeera
• 1/2 tsp mustard seeds rai
• 2 tsp coriander powder dhania
• 1/4 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp lemon juice

• Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
• To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
• To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
• Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
• When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
• Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
• Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
• Enjoy!