Often, mornings bring a sense of tension about what to prepare for breakfast. If you’re working and have to go to the office or send your kids to school, you’re often left with limited time. So, we’re going to share a quick recipe that’s both healthy and tasty. This recipe is fenugreek spinach cheela. It’s prepared quickly with simple ingredients and will provide both flavor and nutrition. In this report, we’ll share the full recipe for fenugreek spinach cheela. People typically make cheelas with gram flour, moong dal, or semolina, but today we’re going to share a fenugreek spinach cheela recipe that’s both delicious and nutritious. Fenugreek and spinach are ingredients that are beneficial for your health. It doesn’t require much effort and can be prepared in a short time. You can enjoy it with green chutney, yogurt, tomato chutney, or even tomato sauce. So, let’s learn the full recipe for fenugreek-spinach cheela in full detail.
Ingredients for Fenugreek-Spinach Cheela
- Gram flour – 1 cup
- Fresh fenugreek leaves – 1/2 cup, finely chopped
- Spinach – 1 cup, finely chopped
- Onion – 1 small, finely chopped
- Green chilies – 1 to 2, finely chopped
- Ginger – 1 teaspoon, grated
- Celery – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Red chili powder – to taste
- Cumin seeds – 1/2 teaspoon
- Salt – to taste
- Water – as needed
- Oil or ghee – for frying the cheela
- Coriander leaves – 2 tablespoons, finely chopped
- Carrots – optional
Full recipe for Fenugreek-Spinach Cheela
First, you need to gather the green vegetables. First, take the fenugreek and spinach. Clean both vegetables thoroughly and then wash them. After washing, drain the water and chop it finely. Now, add finely chopped onion, green chilies, ginger, and coriander leaves to the mixture.
Now, you need to prepare the gram flour batter. For this, take a large pot and add the gram flour. Add turmeric, red chili powder, carom seeds, cumin seeds, and salt to taste. Mix everything together, adding water little by little. As you mix, you will form a thick batter. Be careful not to make the batter too thin. Keep it thick enough so that it spreads on the pan.
Now, add the chopped fenugreek leaves, spinach, onion, green chilies, ginger, and coriander leaves to the prepared gram flour batter. If desired, you can also add finely chopped carrots. Mix everything thoroughly so that the vegetables are completely mixed together.
Now comes the turn to spread the cheela on the pan and prepare it. For this, you have to take a non-stick or iron pan. Apply a little oil on the pan and pour the prepared batter on the pan with a ladle and spread it in a round shape on the roti shell. Keep in mind that the cheela should not be too thick, otherwise it will remain raw from inside.
Now fry it well from both the sides till it becomes golden brown.
Now your hot fenugreek-spinach cheela is ready and now you can serve it with green chutney, curd or tomato chutney.
