2021 September 29, Tejal Rao, “A Perfect Pancake for Breakfast, Lunch or Dinner”, in The New York Times[1], →ISSN:
She made me realize how closely related besan cheela were to farinata, or socca, the Italian pancakes made with chickpea flour and olive oil.
2021 October 1, Sam Sifton, “What to Cook This Weekend”, in The New York Times[2], →ISSN:
And then I’d like pancakes again, this time off Tejal Rao’s new recipe, which she adapted from the memory of eating besan cheela, crisp-soft chickpea-flour pancakes, with Madhur Jaffrey.
