Spinach Cheela Recipe – Palak Chilla Recipe – Indian Spinach Crepes recipe
Here is a new variation in the taste of Cheela. You can make healthy and nutritious Spinach cheela to satisfy your hunger pangs. You can make these yummy looking cheela for kids and even pack it in their lunch box. I am sure everyone will be surprised to have it.
Here is an easy step by step recipe with pictures to make scrumptious Spinach cheela. Serve these lip-smacking and nutritious spinach cheelas steaming hot along with curd, green coriander chutney, mint chutney or pickle. Enjoy!
Directions
Making:
Take chickpea flour in a big mixing bowl and add water in small portions to make smooth lump-free batter. ¾ cup of water is used to make the batter of this consistency.Now add green chilies, ginger, crushed carom seeds, red chilly powder and salt into the batter. Mix all the ingredients really well.
After that, add chopped spinach into the batter and mix it thoroughly. You can substitute chopped spinach with spinach puree. Batter is now ready, make sure that the batter is not too thick or too thin in consistency. Cover and keep the batter aside for 10-15 minutes to set.
15 minutes are over, batter has fermented. Now heat a tawa and drizzle some oil on it. Spread the oil evenly with a napkin paper and keep the flame low. Tawa should not be too hot while spreading the batter. Pour 2-3 tbsp of batter on it and spread it making a thin layer. Increase the flame to medium and pour some oil on the sides and upon the cheela.
Once the cheela turns golden brown from beneath, flip its sides and let it cook from another side as well. Drizzle some oil on top and spread it evenly. If desired then you can avoid using oil at all. Roast the cheela until brown spots appears on both the sides.
Cheela is now roasted aptly, transfer it to a plate. Clean the tawa with napkin paper to make another cheela and likewise make the rest of the cheelas as well. Spinach cheelas are now ready to serve.
Serving:
Serve these lip-smacking and nutritious spinach cheelas steaming hot along with curd, green coriander chutney, mint chutney or pickle. Enjoy!
- Chickpea flour – 1 cup
- Spinach – 1 cup (finely chopped)
- Oil – 2-3 tbsp
- Green chilies – 1-2 (finely chopped)
- Ginger – 1 tsp paste or ½ - 1 inch baton grated
- Carom seeds – less than ¼ tsp
- Red chilly powder – less than ¼ tsp
- Salt - ½ tsp or to taste
- Take chickpea flour in a big mixing bowl and add water in small portions to make smooth lump-free batter. ¾ cup of water is used to make the batter of this consistency.Now add green chilies, ginger, crushed carom seeds, red chilly powder and salt into the batter. Mix all the ingredients really well.
- After that, add chopped spinach into the batter and mix it thoroughly. You can substitute chopped spinach with spinach puree. Batter is now ready, make sure that the batter is not too thick or too thin in consistency. Cover and keep the batter aside for 10-15 minutes to set.
- minutes are over, batter has fermented. Now heat a tawa and drizzle some oil on it. Spread the oil evenly with a napkin paper and keep the flame low. Tawa should not be too hot while spreading the batter. Pour 2-3 tbsp of batter on it and spread it making a thin layer. Increase the flame to medium and pour some oil on the sides and upon the cheela.
- Once the cheela turns golden brown from beneath, flip its sides and let it cook from another side as well. Drizzle some oil on top and spread it evenly. If desired then you can avoid using oil at all. Roast the cheela until brown spots appears on both the sides.
- Cheela is now roasted aptly, transfer it to a plate. Clean the tawa with napkin paper to make another cheela and likewise make the rest of the cheelas as well. Spinach cheelas are now ready to serve.
- Serve these lip-smacking and nutritious spinach cheelas steaming hot along with curd, green coriander chutney, mint chutney or pickle. Enjoy!