Instant spinach besan cheela Recipe

Instant spinach besan cheela is a nutritious and delicious Indian pancake made with chickpea flour and spinach. Packed with protein and vitamins, this dish is perfect for a quick and healthy breakfast or snack. The batter is made by mixing besan (chickpea flour) with spinach puree and spices, then cooked on a griddle until crispy and golden. Serve these cheelas hot with chutney or yogurt for a satisfying meal.

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Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Instant spinach besan cheela
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ingredients serve

Ingredients for Instant spinach besan cheela Recipe

  • 1/4 cup Besan
  • 1/4 cup Spinach Leaves
  • 1/4 Small Onion, Finely Chopped
  • 1/2 Green Chilies, Finely Chopped
  • 0.13 inch Ginger, Grated
  • 0.06 teaspoon Turmeric Powder
  • 0.06 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as per your need Water As Needed
  • as needed Oil For Cooking

Directions: Instant Spinach Besan Cheela Recipe

Cooking Directions

  • STEP 1.In a blender, blend together spinach leaves and water to make a smooth puree.
  • STEP 2.In a mixing bowl, combine besan, spinach puree, chopped onions, green chilies, ginger, turmeric powder, red chili powder, salt, and water. Mix well to form a smooth batter.
  • STEP 3.Heat a non-stick griddle or pan over medium heat. Pour a ladleful of batter onto the griddle and spread it in a circular motion to form a thin pancake.
  • STEP 4.Drizzle some oil around the edges of the cheela and cook until the bottom side turns golden brown. Flip the cheela and cook the other side until crispy and cooked through.
  • STEP 5.Remove the cheela from the griddle and repeat the process with the remaining batter.
  • STEP 6.Serve the spinach besan cheela hot with chutney or yogurt. Enjoy!

Cooking Tips

  • Make sure to blend the spinach leaves with enough water to get a smooth puree.
  • Adjust the amount of green chilies according to your spice preference.
  • You can add grated vegetables like carrots or zucchini to the batter for added nutrition.
  • To make the cheela more flavorful, you can add some chopped coriander leaves and a pinch of garam masala to the batter.
  • Serve the cheela immediately after cooking to enjoy its crispy texture.

Storage and Serving

  • Leftover cheelas can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the cheelas in a toaster or on a griddle before serving.
  • Serve the spinach besan cheela as a breakfast or snack option. It pairs well with mint chutney, tamarind chutney, or yogurt.
Nutrition
value
35
calories per serving
1 g Fat2 g Protein4 g Carbs5 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    5g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    97mg
  • Iron
    3mg
  • Vitamin A
    1653mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    94mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    25mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    5mg
  • Phosphorus
    35mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp