Air fryer recipe · Breakfast
Spinach Cheela
Besan batter blended with fresh spinach, set into a soft green cheela.
- 17 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 285kcal
- 16.4 gprotein
- 40.2 gcarbs
- 6.8 gfat
- 8.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- besan1 cup
- spinach1 cup, chopped
- onion2 tbsp, chopped
- green chilli1, chopped
- turmeric powder1/4 tsp
- saltto taste
- oil1 tsp
Method
Make the batter
Whisk the besan with water and turmeric into a smooth, lump-free batter, then rest it for 10 minutes. Resting lets the gram flour soak up the water and swell, which makes the cheela cook soft and not raw or gritty.
Add spinach
Stir in the chopped spinach, onion, green chilli and salt to make a thick, spreadable batter. Chop the spinach small so it mixes in evenly and cooks through, giving a firm cheela with green flecks in every bite.
Pour into tray
Grease a shallow air fryer tray and pour in a thin, even layer of the batter. A thin layer cooks through and firms up quickly, while greasing the tray lets the set cheela lift out cleanly without tearing.
Cook until firm
Air fry at 180°C for 14 min, then flip and cook for a final 3 min, until the cheela is firm and dry on top with no wet centre. Flipping browns both sides evenly, and a dry surface tells you the batter is set through.
