Palak Paneer Cheela & Garlic Chutney

Palak Paneer Cheela & Garlic Chutney Quick and easy Palak paneer moong daal cheela. The paneer adds an extra protein to the cheela and a perfect idea to serve it for breakfast, lunch or dinner. Adding garlic chutney takes this cheela to a whole new level and makes it more flavorful and delicious 😋 You must try this healthy and wholesome cheela recipe ❤️ 📌 Save & Share the recipe! Follow for more Ingredients for the batter:- 1 cup green Moong daal, soaked for 2-3 hours 1 cup spinach leaves 2 green chilies 2-3 cloves garlic 1 inch ginger 1 tsp salt or as per taste 1/2 cup curd/yogurt (any plant based will work too) 1/2 cup water or as desired For stuffing Garlic chutney or any chutney of your choice Grated paneer Method:- In a blender add all the batter ingredients (mentioned above) and blend until smooth (Add little water at a time to make a semi thick batter. The batter should be the consistency of the dosa batter so you can spread it easily on the tawa/pan). Heat a pan or dosa tawa over medium heat. Brush some oil then pour a ladle full of batter and spread gently. Spread some oil on the sides and cook on medium flame until golden and crispy. Add some garlic chutney and grated paneer over the cheela (as shown in the video). Fold it into half and enjoy! Garlic Chutney:- 1 tbsp oil 1/2 tsp cumin seeds 1/2 cup garlic, peeled 1 inch ginger 7-8 Kashmiri red chili 1/2 tsp salt 1 tsp chaat masala 1/2 tsp sugar 1 tbsp lemon juice 1/2 cup water or as required Deseed Kashmiri red chili and soak them in hot water for an hour or until soften. In a pan add oil, cumin, garlic and ginger. Sauté for a minute on medium low flame. Drain off extra water from soaked chili. Add them to the pan and sauté for a minute. Transfer the sautéed mixture to a blender. Add salt, chaat masaala, sugar, lemon juice and water. Grind until smooth. Enjoy!        

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Method- In a blender add all the batter (mentioned above) and blend until smooth (Add little water at a time to make a semi thick batter. The batter should be the consistency of the dosa batter so you can spread it easily on the tawa/pan). Heat a pan or dosa tawa over medium heat. Brush some oil then pour a ladle full of batter and spread gently. Spread some oil on the sides and cook on medium flame until golden and crispy. Add some garlic chutney and grated paneer over the cheela (as shown in the video). Fold it into half and enjoy!

Step 2

Deseed Kashmiri red chili and soak them in hot water for an hour or until soften. In a pan add oil, cumin, garlic and ginger. Sauté for a minute on medium low flame. Drain off extra water from soaked chili. Add them to the pan and sauté for a minute. Transfer the sautéed mixture to a blender. Add salt, chaat masaala, sugar, lemon juice and water. Grind until smooth. Enjoy!

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