Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)

Name: Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)
Prep time: 10 s
Cook time: 10 s
Total time: 20 s
Yield: 5
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

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Easy

•

20 Min

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

MAGGI Masala-ae-Magic

1 Sachet

Spinach (Chopped)

0.75 Cup

Kasuri Methi

2 Tablespoons

Besan (Gram Flour)

250 gms

Ajwain

0.5 Teaspoon

Turmeric Powder

0.25 Teaspoon

Ginger (1 inch piece, grated)

1 Teaspoon

Tomato

Onion

Coriander Leaves (Chopped)

2 Tablespoons

Green Chillies

Kalonji

0.5 Teaspoon

Water

1 Cup

Salt

1 Pinch

Butter

2 Tablespoons

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

33.95 g

Energy

272.68 kcal

Fats

9.72 g

Protein

12.36 g

per serving

Recipe steps

20 min

5 min

2 min

3 min

Start timer

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

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Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)

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Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)

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Recipe steps

Recipe steps

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