Bristi Home Kitchen

जल्दी-जल्दी मे बनाया 10 मिनट मे Fast वाला चीला |🥰

Oct 11, 2026 6 min
vrat recipebreakfast recipesamak ricegluten free
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Summary

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A quick and easy 10-minute recipe for a Vrat-friendly (fasting-appropriate) cheela, made using samak rice and potatoes.

This video demonstrates how to make a quick and simple Vrat-friendly breakfast in about 10 minutes. The base is made from soaked samak rice (barnyard millet) blended into a batter, combined with mashed boiled potatoes, green chilies, cilantro, and sendha namak (rock salt). The recipe also includes a companion peanut chutney. The chef explains that the batter can be stored and used for several days, making it a convenient option during fasting periods.

Recipe

Vrat-Friendly Samak Rice Cheela
Indian easy

Ingredients

  • 1 cup samak rice
  • 4-5 boiled potatoes
  • green chilies, finely chopped
  • fresh cilantro, finely chopped
  • 1 tsp cumin seeds
  • to taste sendha namak
for the chutney
  • 1/2 cup peanuts
  • 2 tbsp yogurt
for cooking
  • 1/2 tsp ghee

Equipment

  • blender
  • pressure cooker
  • nonstick griddle
  • spatula
  • mixing bowl

Steps

  1. 1
    Wash the samak rice 2-3 times, soak for 10 minutes, then drain and blend into a smooth paste with a little water. 0:55
  2. 2
    Roast peanuts in a pan, remove skins, and set aside. 1:53
  3. 3
    Mash boiled potatoes by hand, leaving some texture. 3:55
  4. 4
    Mix the mashed potatoes with the samak rice batter, add chopped green chilies, cilantro, cumin seeds, and sendha namak. 4:53
  5. 5
    Adjust batter consistency by adding a little water if needed; it should be somewhat thin. 5:17
  6. 6
    Prepare the peanut chutney by blending peanuts, chili, cumin, sendha namak, yogurt, cilantro, and water. 5:38
  7. 7
    Heat the griddle, grease with a little ghee, pour the batter, and spread it out. 4:27
  8. 8
    Cook on medium flame until golden brown on both sides. 5:04

Finishing

  • Serve hot with peanut chutney and fresh fruit.

Substitutions

  • boiled potatoes → sweet potato

Storage

The samak rice batter can be stored in a container and used for 8-10 days if kept properly.

Notes from the creator

  • The samak rice batter can be made in advance and kept for quick breakfast prep.
  • The batter should be kept somewhat thin for the best texture.
  • Do not cook on low flame to avoid making the cheela hard.

Key Points

  • 0:20 Preparing the samak rice batter by washing and blending it with a little water.
  • 1:53 Roasting peanuts for the chutney and mashing the boiled potatoes.
  • 4:27 Cooking the cheela on a hot, greased griddle until golden on both sides.
  • 4:53 Creating the cheela batter by mixing mashed potatoes, the samak rice paste, chilies, cilantro, and sendha namak.
  • 5:38 Making the peanut chutney by blending peanuts, green chili, cumin, sendha namak, yogurt, and water.

Worth watching if: You are looking for a quick, gluten-free, or Vrat-compliant breakfast recipe that is easy to prepare in 10 minutes.

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