High Protein Besan Cheela
Elevate your breakfast or snack game with this wholesome and *High Protein Besan Cheela* recipe! Packed with the goodness of chickpea flour (besan), protein-rich tofu, and nutrient-loaded spinach, this savory Indian-style pancake is perfect for a quick, healthy meal. Enhanced with aromatic spices like turmeric, cumin, and red chili powder, and balanced by the freshness of tomato, onion, and green chili, this dish offers a delightful blend of flavors and textures. The easy-to-make batter comes together in minutes, and the cheelas cook up golden and crispy in no time, making them ideal for busy mornings or light dinners. Serve these cheelas hot with tangy chutney or creamy yogurt for a satisfying meal that’s gluten-free, vegetarian, and loaded with plant-based protein. Perfect for fitness enthusiasts or anyone looking for a nutritious yet delicious recipe!
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Recipe Information
Ingredients
- 1 cup besan (chickpea flour)
- 100 grams firm tofu
- 0.5 cup spinach leaves, chopped
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped
- 0.5 teaspoon ginger paste
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon red chili powder
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon salt
- 1 cup water
- 2 tablespoons oil
Instructions
Crumble the tofu using a fork or your hands into small pieces and set aside.
In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, salt, and cumin seeds.
Gradually add water to the flour mixture, whisking continuously to prevent lumps, until you get a smooth batter of pouring consistency.
Add crumbled tofu, chopped spinach, onion, tomato, green chili, and ginger paste to the batter. Mix until all ingredients are well incorporated.
Heat a non-stick skillet or tawa over medium heat and lightly grease it with a small amount of oil.
Pour a ladleful of batter onto the skillet and spread it evenly in a circular motion to form a thin pancake.
Drizzle a little oil around the edges of the cheela and cook for 2-3 minutes until the bottom is golden brown and the edges start to lift.
Flip the cheela and cook the other side for another 2 minutes, until cooked through and lightly browned.
Remove from the skillet and repeat the process with the remaining batter.
Serve hot with your choice of chutney or yogurt.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 19.2 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1759 mg | 37% | |
*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.
