Cooking Instructions
- 1
Add besan, palak puree, ajwain, and salt to a mixing bowl. Mix everything well.
- 2
Add ginger, onions, and chilies.
Add water as needed because depends on how thick the palak purée is. - 3
Heat a pan and grease it lightly with few drops of oil.
- 4
Allow it to turn hot and reduce the flame to medium.
Mix the batter well from the bottom. Take a ladle full of batter and pour it in the center. Quickly spread it to a round thick cheela. - 5
Drizzle some oil around the edges.
Allow cooking until the edges leave the pan. - 6
Flip it to the other side.
Press down the edges with a spatula. Fry until the cheela is cooked completely and gets golden spots. - 7
Serve palak besan cheela with some tea or chutney.
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