Chilla is a healthy and tasty recipe, which is very much liked in morning breakfast. This dish gets prepared very quickly and also tastes delicious. The good thing about this dish is that you can make it simple as well as spicy. You can also pack it in tiffin and give it to children. You can serve Palak Corn Cheela with mint chutney or ketchup. So let’s know the recipe for making Palak Corn Cheela.
Ingredients for Palak Corn Cheela
1 cup spinach
1 cup chopped corn kernels
1 cup gram flour
½ cup onion, finely chopped
¼ cup capsicum, finely chopped
2 green chillies, finely chopped
½ teaspoon turmeric powder
½ teaspoon cumin powder
1 teaspoon ginger-garlic paste
¼ Teaspoon black pepper
Water (as required)
Salt (as required)
Oil (as required)
How to make Palak Corn Cheela?
< p>1. In a mixer add chopped spinach and ¾ Take corn kernels. Blend them until you get a thick mixture of both. Make a smooth paste of them.
2. Take a big bowl and add corn-spinach mixture in it. Now add gram flour, chopped onion, capsicum, green chilli, ginger-garlic paste, turmeric powder, cumin powder, black pepper and salt. Mix well so that all the ingredients are mixed.
3. Add remaining corn kernels. Keep stirring while adding water little by little to the mixture. The consistency of the batter should not be too thin but like pancake batter.
4. Take a non-stick pan and heat it. Add a little oil and spread it evenly over the entire surface. Now fill the spinach corn cheela batter in a ladle and pour it into the pan and spread it in a circular shape.
5. Cover it with a lid and cook the cheela on medium flame until the sides and bottom turn golden brown. Apply some oil on the edges and gently turn the cheela.
6. Cook the cheela until it is cooked and slightly burnt from the bottom. Repeat the same process with the remaining spinach-corn cheela batter.
7. Remove all the cheela from the pan and serve hot with curd, ketchup, mint chutney.
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