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Indian Appetizer

Spinach Besan Cheela Recipe

Name: Spinach Besan Cheela Recipe
Prep time: PT10.00M
Cook time: PT25.00M
Total time: PT35.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 200 Grams Besan (Gram Flour); 0 1/2 Teaspoon Ajwain; 1/4 Teaspoon Turmeric Powder; 1 Pinch Salt; 1 Cup Spinach (Chopped); 1 Teaspoon Ginger (Grated); 1 Unit Tomato (Finely Chopped); 1 Unit Onion (Finely Chopped); 2 Tablespoons Coriander Leaves (Chopped); 1 Unit Green Chillies; 1 Cup Water; 2 Tablespoons Oil

(1)

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.

Ingredients

4 Servings

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)

Tomato (Finely Chopped)

Onion (Finely Chopped)

2 Tablespoons

Coriander Leaves (Chopped)

Green Chillies

1 Cup

Water

2 Tablespoons

Oil

Copy

Nutrition Value

Energy

290.44 kcal

Protein

12.48 g

Carbohydrates

34.81 g

Fats

11.25 g

Information per serving

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.

Step 1 of 6

Prepare ingredients as mentioned in the list.

Step 2 of 6

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 of 6

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

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

Step 5 of 6

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

Step 6 of 6

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.

Recipe PDF

With pictures

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