Spinach-Chickpea Cheela

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!
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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!