Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)
Easy
•20 Min
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A big favourite for breakfast in the North of India, it has several adaptations with inclusions of vegetables/spices. It is often referred to as a vegetarian omelette. This dish is gluten free and rich in protein which can be served as an evening snack or packed in lunch box. Add in a cup of finely chopped spinach and some methi leaves to this diabetes friendly version.
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Ingredients
5
Servings
ingredient_quantity
recipe ingredient
Spinach
0.75
Cup
Kasuri Methi
2
Tablespoons
Besan (Gram Flour)
250
gms
Ajwain
0.5
Teaspoon
Turmeric Powder
0.25
Teaspoon
Ginger
1
Teaspoon
Tomato, Ripe, Local (Solanum Lycopersicum)
1
Onion
1
Coriander Leaves (Chopped)
2
Tablespoons
Green Chillies (Slit)
1
Kalonji
0.5
Teaspoon
Water
1
Cup
Salt (To Taste)
1
Pinch
Oil
2
Tablespoons
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
33.95 g
Energy
272.68 kcal
Fats
9.72 g
Protein
12.36 g
Nutrition Table Footer
5 min
5 min
2 min
3 min
3 min
2 min
Recipe steps
20 min
Step 1
Prepare ingredients as mentioned in the list.
Recipe steps
20 min
Step 2
Blanch the spinach and methi leaves together strain and grind them to a smooth paste.
Recipe steps
20 min
Step 3
In a mixing bowl, add gram flour, carom seeds, turmeric powder, spinach and methi puree. Then add water, stirring continuously to avoid lumps and make a thick bat
Recipe steps
20 min
Step 4
Heat a non-stick pan and brush it with a few drops of oil. On a medium heat, take a ladle full of batter and pour the batter in the center and quickly spread it a
Recipe steps
20 min
Step 5
Brush oil around edges and centre (if and when required) and let it cook until it loosens. Flip on other side and cook until slight browning.
Recipe steps
20 min
Step 6
Repeat the process using the remaining batter for preparing more cheelas. Serve hot with green coriander mint chutney.