Spinach Besan Cheela Recipe with Methi leaves (Diabetic Friendly)
(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.
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.
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