Indian
Appetizer
Spinach Besan Cheela Recipe
35Min
Easy
Recipe Variants
A big favourite for breakfast in the North of India, and has several adaptations with inclusions of vegetables or 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 used for a lunch box. Add in a cup of finely chopped spinach to the batter to make Spinach Cheelas.
1
Sachet
MAGGI Masala-ae-Magic
200
gms
Besan (Gram Flour)
0.5
Teaspoon
Ajwain
0.25
Teaspoon
Turmeric Powder
1
Pinch
Salt
1
Cup
Spinach (Chopped)
1
Teaspoon
Ginger (Grated)
1
Tomato (Finely Chopped)
1
Onion (Finely Chopped)
2
Tablespoons
Coriander Leaves (Chopped)
1
Green Chillies
1
Cup
Water
2
Tablespoons
Oil
.
Nutrition Value
Energy
290.44 kcal
Carbohydrates
34.81 g
Protein
12.48 g
Fats
11.25 g
Information per serving
Instruction
35 Minutes
Step 1
10 Min
Prepare ingredients as mentioned in the list.

Step 2
5 Min
In a mixing bowl, add gram flour, carom seeds, turmeric powder and salt to taste. Then add water, stirring continuously to avoid lumps and make a thick batter of pouring consistency. (5 min)-cooking
Add ginger, tomatoes, onion, coriander leaves and green chillies and MAGGI Masala-ae-Magic, mix well.

Step 3
2 Min
Add spinach leaves, ginger, tomatoes, onion, coriander leaves and green chillies and MAGGI Masala-ae-Magic, mix well

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 centre and quickly spread it across the pan to make a round Cheela/Pancake.

Step 5
3 Min
Drizzle oil around edges and centre and let it cook until it loosens. Flip on other side and cook until golden brown.

Step 6
12 Min
Repeat the process using the remaining batter for preparing more cheelas. Serve hot with green coriander mint chutney and MAGGI Hot & Sweet Sauce Tomato Chilli Sauce.

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