Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)

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Indian Appetizer

Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)

Name: Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)
Prep time: PT10.00M
Cook time: PT10.00M
Total time: PT20.00M
Yield: 5.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 3/4 Cup Spinach (Chopped); 2 Tablespoons Methi Leaves; 250 Grams Besan (Gram Flour); 1/2 Teaspoon Ajwain; 1/4 Teaspoon Turmeric Powder; 1 Teaspoon Ginger (Finely Chopped); 1 Unit Tomato (Finely Chopped); 1 Unit Onion (Finely Chopped); 2 Tablespoons Coriander Leaves (Chopped); 1 Unit Green Chillies; 1/2 Teaspoon Kalonji; 1 Cup Water; 1 Pinch Salt (To Taste); 2 Tablespoons Oil

(21)

20Min

Easy

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.

Ingredients

5 Servings

1 Sachet

MAGGI Masala-ae-Magic

0.75 Cup

Spinach (Chopped)

2 Tablespoons

Methi Leaves

250 gms

Besan (Gram Flour)

0.5 Teaspoon

Ajwain

0.25 Teaspoon

Turmeric Powder

1 Teaspoon

Ginger (Finely Chopped)

Tomato (Finely Chopped)

Onion (Finely Chopped)

2 Tablespoons

Coriander Leaves (Chopped)

Green Chillies

0.5 Teaspoon

Kalonji

1 Cup

Water

1 Pinch

Salt (To Taste)

2 Tablespoons

Oil

Copy

Nutrition Value

Energy

273.21 kcal

Protein

12.38 g

Carbohydrates

34 g

Fats

9.74 g

Information per serving

Step 1
5 Min

Prepare ingredients as mentioned in the list.
Step 2
5 Min

Blanch the spinach and methi leaves together strain and grind them to a smooth paste.
Step 3
2 Min

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 batter of pouring consistency. Add ginger, tomatoes, onion, coriander leaves, green chillies, kalonji and water. Add MAGGI Masala-ae-Magic, mix well. Adjust salt to taste.
Step 4
3 Min

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 across the pan to make a round cheela /pancake.
Step 5
3 Min

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.
Step 6
2 Min

Repeat the process using the remaining batter for preparing more cheelas. Serve hot with green coriander mint chutney.

Step 1 of 6

Prepare ingredients as mentioned in the list.

Step 2 of 6

Blanch the spinach and methi leaves together strain and grind them to a smooth paste.

Step 3 of 6

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 batter of pouring consistency. Add ginger, tomatoes, onion, coriander leaves, green chillies, kalonji and water. Add MAGGI Masala-ae-Magic, mix well. Adjust salt to taste.

Step 4 of 6

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 across the pan to make a round cheela /pancake.

Step 5 of 6

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.

Step 6 of 6

Repeat the process using the remaining batter for preparing more cheelas. Serve hot with green coriander mint chutney.

Recipe PDF

With pictures

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Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)

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