Palak Cheela with Tomato Chutney

Top Rated Recipe

By Chef Vicky Ratnani From Health Mange More

Last Updated: Sep 03, 2019

About Palak Cheela with Tomato Chutney

1. About Palak Cheela with Tomato Chutney

These healthy cheelas taste great with the chunky tomato chutney

2. Ingredients

Spinach (palak) puree 2 tbsps
Gram flour (besan) 2 cups
Green chillies 2
Olive oil 1 tsp + for cooking

3. How to Make Palak Cheela with Tomato Chutney (Stepwise Photos)

4. Method

Chop green chillies and put into a bowl. Add gram flour, 1 tsp olive oil and sufficient water. Use a hand blender to blend into a smooth mixture.
Add tofu cubes, spinach puree, dill leaves and salt and blend to make a chunky batter of pouring consistency.

5. Additional Tips and Tricks

Ingredients

Spinach (palak) puree 2 tbsps
Gram flour (besan) 2 cups
Green chillies 2
Olive oil 1 tsp + for cooking
Tofu, cut into 1 inch cubes 200 gms
Fresh dill leaves (suva) a few
Salt to taste
Mixed sprouts for topping and garnishing
Fresh fenugreek leaves (methi) a few
Micro greens for garnishing
Tomato chutney
Medium tomatoes, chopped 2 to 3
Brown sugar 1 tbsp
Lemon juice 1½ tbsps
Salt to taste
Cinnamon 1 inch
Dried pomegranate seeds (anardana) 2 tsps
Medium onion, chopped 1
Red chilli powder 1 tsp
Fresh coriander leaves a few

How to Make Palak Cheela with Tomato Chutney (Stepwise Photos)

Method

Chop green chillies and put into a bowl. Add gram flour, 1 tsp olive oil and sufficient water. Use a hand blender to blend into a smooth mixture.
Add tofu cubes, spinach puree, dill leaves and salt and blend to make a chunky batter of pouring consistency.
To make the chutney, heat brown sugar in a non-stick pan. Add juice of 1 lemon, tomatoes, salt and cinnamon and mix well.
Heat some olive oil in another non-stick pan.
Add pomegranate seeds, onion and chilli powder to the chutney, mix well and cook till the tomatoes soften.
Pour a ladle full of the batter in the second pan, spread into a cheela and place some sprouts on top. Cook till evenly done from both the sides. Make more pancakes in a similar way topped with fenugreek leaves.
Add coriander leaves and juice of remaining lemon to the chutney and switch off heat.
Cut out smaller discs from the cheela with a cookie cutter and place them on a serving plate. Top with the tomato chutney, garnish with micro greens and sprouts and serve hot.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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