Palak Cheela with Tomato Chutney

Palak Cheela with Tomato Chutney

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: North Indian

These healthy cheelas taste great with the chunky tomato chutney


  • 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


  • 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.