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Ayurveda Inspired, Whole-Food Plant Based Recipes -

"These are the exact same recipes that healed my cancer and have kept me cancer-free.
​Give them a try! You will absolutely love them.
" - Somyata
​

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Spinach-Chickpea Cheela

12/12/2019

2 Comments

 
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This recipe is super-healthy! No gluten - ONLY chickpea flour, spinach, onions, tomatoes & ginger-garlic. Perfect for lunch-box. 
This is also called cheela or chilla in Hindi and is made very often in Indian homes. Make the batter and store in fridge for 2 to 4 days easily. And let's continue to use ceramic pans - much healthier than non-stick pans.

It is rich in protein, fiber and by adding spinach, we add more green nutrients. You can have it as a snack in the evening or even for breakfast as it is very healthy weight-loss recipe. You can also enjoy it as a main meal - wrap some veggies in it, pair it with some lentils or beans or enjoy it as is with some ketchup.


Ingredients - This makes about 3-4 chilla

1. Chickpea/gram/besan flour - approx. 1 cup
2. Garlic - Ginger - can be paste or per choice
3. Organic cilantro - 1 bunch
4. Organic red onion -1 small to medium
5. Tomatoes - 2
6. Green chilies - 1 to 2 


Spices and oils - 

1. Organic coconut oil - 1 Tablespoon or more per chilla 
2. Organic Himalayan sea salt - per taste or 1 teaspoon
3. Cayenne - 1/3 teaspoon first then adjust more if needed
4. Turmeric - 1 tablespoon!!
5. Cumin/coriander powder - optional - 1/2 teaspoon each


Simple steps - 

1. Mix all ingredients and spices and add water - start with 1/2 cup. The batter should be thin but thick enough to put on pan. See pics below. After mixing, put oil on pan and make your first amazing cheela! Enjoy!
​
1. Chop.
2. Mix the chickpea powder and water now.
3. Add spices and mix.
4. Put oil on pan and make the first cheela.
5. Flip after it has become bit hard - 3-4 mins.
6. Crispy, light and aromatic - done. Enjoy!
2 Comments
Pamela B Haas
9/1/2024 15:03:10

I didn’t have any spinach, but I had some killer kale from the farmers market. Kale takes a while to cook. So here’s what I did: steamed some minced kale, threw it into ice water, wrung it out, and used it. Made two pancakes, ate them with Somyata’s delicious plum chutney, and yum!!

Reply
Somyata
9/1/2024 21:04:59

Thank you so much Pamela for taking the time to post your comment - only IF more people were like you in this world!

And oh wow! - so happy to hear that you paired it with kale AND then paired it with my plum chutney recipe!! Something I have yet to try...but thanks for the idea..:) Love n hugs, Somyata.

Reply



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    BEGINNER'S RECIPES
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    NOODLES/VERMICELLI
    PASTA
    PESTO
    PROTEIN
    RICE
    SALAD OR SNACK
    SOUPS
    VEGETABLES

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