Savory Mushroom And Spinach Besan Cheelas Recipe

About this recipe

A protein-packed savory pancake made with chickpea flour, mushrooms, and spinach, flavored with aromatic Indian spices. Perfect for a wholesome breakfast to kickstart your day.

Ingredients

• 500G Loose Besan
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 200 g Black Salt
• - Coriander Powder
• 250g Green Chilli
• 1pc Watermelon
• 100G Oleo

Instructions

1. 1. Thoroughly wash and finely chop the mushrooms, spinach, coriander leaves, and green chilies.
2. 2. In a mixing bowl, combine chickpea flour, cumin seeds, turmeric, red chili powder, black salt, and regular salt.
3. 3. Gradually add water to the dry mixture, whisking continuously to form a smooth batter without lumps.
4. 4. Stir in the chopped mushrooms, spinach, coriander leaves, and green chilies into the batter.
5. 5. Heat a non-stick pan over medium heat and lightly grease it with cooking oil.
6. 6. Pour a ladleful of batter onto the pan, spreading it evenly to form a thin pancake.
7. 7. Cook the cheela for 2-3 minutes until the edges start lifting and the underside turns golden brown.
8. 8. Flip the cheela carefully using a spatula and cook the other side for another 2-3 minutes.
9. 9. Repeat the process with the remaining batter, greasing the pan as needed.
10. 10. Serve the cheelas hot, garnished with fresh coriander leaves if desired.