Heart-Healthy Besan Cheela
Transform your breakfast or snack routine with this *Heart-Healthy Besan Cheela*, a nutritious, protein-packed savory pancake made with chickpea flour and vibrant vegetables like spinach, carrot, and tomatoes. Infused with aromatic spices such as cumin and turmeric and brightened with fresh cilantro and green chili, this dish offers a delightful burst of flavors in every bite. Prepared with minimal oil and loaded with plant-based goodness, it’s perfect for promoting heart health while keeping you full and energized. Quick to whip up in just 35 minutes, this gluten-free and vegan-friendly recipe pairs beautifully with low-fat yogurt or a zesty coriander-mint chutney. Whether you're seeking a wholesome family meal or a satisfying post-workout snack, this easy and flavorful besan cheela is sure to become your go-to healthy indulgence.
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Recipe Information
Ingredients
- 1 cup Besan (Chickpea flour)
- 0.75 cup Water
- 1 medium Tomato (finely chopped)
- 1 small Onion (finely chopped)
- 1 small Green chili (finely chopped)
- 0.25 cup Coriander leaves (cilantro, finely chopped)
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Salt
- 2 teaspoons Olive oil
- 0.5 cup Carrot (grated)
- 0.5 cup Spinach (finely chopped)
Instructions
In a large mixing bowl, add 1 cup of besan (chickpea flour) and gradually mix in 0.75 cups of water to form a smooth batter without any lumps.
Add to the batter the finely chopped tomato, onion, green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, grated ginger, carrot, spinach, and salt. Mix all the ingredients thoroughly to combine.
Heat a non-stick pan or skillet on medium heat and add 0.5 teaspoon of olive oil. Spread the oil evenly using a brush or a tissue.
Pour a ladleful of the batter onto the hot pan and spread it gently with the back of the ladle to form a 6-inch diameter circle.
Cook the cheela on medium-low heat for 2-3 minutes or until the edges begin to lift, and bubbles appear on the surface. Drizzle a few drops of olive oil around the edges.
Gently flip the cheela using a spatula and cook the other side for another 2 minutes until it is golden brown and cooked through.
Repeat the process with the remaining batter, ensuring to add a few drops of olive oil to the pan each time to prevent sticking.
Serve the besan cheela hot with low-fat yogurt or a coriander-mint chutney.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
