Palak Cheela with Tomato Chutney

Palak Cheela with Tomato Chutney

By Chef Vicky Ratnani

From Health Mange More

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: North Indian

Key Ingredients:

These healthy cheelas taste great with the chunky tomato chutney

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

Methods

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.
To make the chutney, heat brown sugar in a non-stick pan. Add juice of 1 lemon, tomatoes, salt and cinnamon and mix well.
Heat some olive oil in another non-stick pan.
Add pomegranate seeds, onion and chilli powder to the chutney, mix well and cook till the tomatoes soften.
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.
Add coriander leaves and juice of remaining lemon to the chutney and switch off heat.
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.

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