High Protein Besan Cheela with Seasonal Vegetables
A savory and protein-packed Indian pancake made from chickpea flour and egg whites, studded with fresh seasonal vegetables like spinach and bell peppers, perfect for a high-protein start to your day.
Ingredients
- Onion30 g
- Bell Pepper40 g
- Spinach40 g
- Bell Pepper40 g
- Oil10 ml
- Salt2 g
- Besan60 g
- Egg White150 g
- Ginger5 g
- Green Chili2 g
- Turmeric Powder2 g
- Cumin Powder2 g
- Coriander Powder2 g
- Baking Soda1 g
- Water100 ml
Instructions
- 1Step 1
Step 1: Finely chop the onion, bell pepper, spinach, ginger, and green chili. Set aside.
- 2Step 2
Step 2: In a mixing bowl, combine besan, egg whites, turmeric powder, cumin powder, coriander powder, salt, and baking soda. Gradually add water, whisking constantly, until you have a smooth, lump-free batter of pouring consistency.
- 3Step 3
Step 3: Stir in the chopped onion, bell pepper, spinach, ginger, and green chili into the batter.
- 4Step 4
Step 4: Heat 5ml of oil in a non-stick pan over medium heat. Pour a ladleful of batter to form a thin pancake (cheela). Cook for 2-3 minutes until the edges firm up and the bottom is golden brown.
- 5Step 5
Step 5: Drizzle the remaining 5ml of oil around the edges, then carefully flip the cheela. Cook for another 2-3 minutes until the other side is golden and cooked through. Repeat for a second cheela if desired, or make one larger one.
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