Stories
Make crispy spinach cheela for a healthy and quick breakfast.
- •Palak cheela requires finely chopped spinach, gram flour, semolina, onion, and basic spices.
- •Mix all ingredients with water to make a smooth batter and let it rest for 10 minutes.
- •Pour a ladle of batter on a hot greased tawa and cook until golden brown on both sides.
- •Serve hot and crispy spinach cheela with coriander-mint chutney or curd.
Key Questions Answered
To make spinach cheela, you need about 2 cups of cleaned and finely chopped spinach, 1 cup of gram flour, 2 tablespoons of semolina or rice flour, 1 finely chopped onion, and ginger-green chili paste. Additional items include carom seeds, asafoetida, turmeric, red chili, garam masala, salt, water for the batter, and oil or ghee for cooking.
Mix the chopped spinach, gram flour, semolina, spices, and water in a bowl to form a batter that is neither too thin nor too thick, then let it rest for 10 minutes. Pour a spoonful onto a heated, oiled tawa, spread it gently into a round shape, and cook on medium flame with a little oil or ghee until golden brown on both sides.
Hot spinach cheela can be served with coriander-mint chutney, curd, or any light chutney of your choice. It makes for a great breakfast option or a light evening snack.
