Palak Cheela with Tomato Chutney

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Top Rated Recipe

Chef Vicky Ratnani

Last Updated: Sep 03, 2019

Palak Cheela with Tomato Chutney

About Palak Cheela with Tomato Chutney

Table of Contents

These healthy cheelas taste great with the chunky tomato chutney

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

  1. 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.
  2. Add tofu cubes, spinach puree, dill leaves and salt and blend to make a chunky batter of pouring consistency.
  3. To make the chutney, heat brown sugar in a non-stick pan. Add juice of 1 lemon, tomatoes, salt and cinnamon and mix well.
  4. Heat some olive oil in another non-stick pan.
  5. Add pomegranate seeds, onion and chilli powder to the chutney, mix well and cook till the tomatoes soften.
  6. 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.
  7. Add coriander leaves and juice of remaining lemon to the chutney and switch off heat.
  8. 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

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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Key Details:

Prep:15 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: North Indian

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