Want to increase the taste of your mouth in winters, prepare hot cheela with spinach, jaggery or peas like this.

Winter Special Dish: Where winter season is going on, many types of green vegetables and green peas are available in this season. If green peas are available then everyone plans to make something. At the same time, the problem of hunger also increases in this season, which means everyone keeps looking for food options. If you are also fond of eating something new then you can make cheela here. Cheela can be made with spinach, jaggery and peas.

Here you can include this cheela made of fresh spinach and gram flour in breakfast, lunch or light dinner. It is very easy to make and everyone will like its unique taste. Apart from this, you can also make sweet cheela.

Matar Chilla

In winter, you can prepare hot cheela with peas, for this you will need many things which are given in the list below, apart from this you can make cheela with peas in an easy way, know.

Material

Green peas – 1 cup (boiled)
Gram flour- 1 cup
Green Coriander – 2 teaspoons
Green chilli- 2 (chopped)
Ginger- 1 teaspoon
Cumin – half teaspoon
Salt- as per taste
Water- as per need
Oil – for cooking cheela

Matar Cheela Recipe

Here you can make matar cheela with an easy method which is as follows..

1- First of all, prepare the ingredients mentioned above. Then wash and boil green peas. After this, grind the boiled peas coarsely in a mixer.
2- Add gram flour in a big bowl. Add ground peas, green chilli, ginger, cumin, green coriander and salt to it.
After mixing all the ingredients add water. Keep in mind that you have to add water very slowly, so that a good batter can be prepared.
3- During this time, heat the pan, then add some oil in it and apply it. Then spread the batter on the pan and give it a round shape. Now roast the cheela on low flame until it becomes golden and crisp from both the sides.
4- Now just take out the prepared pea cheela in a plate. Serve it hot with tamarind chutney, green chutney or curd. If you want, you can further enhance the taste of cheela by grating cheese or carrots and mixing it with peas.

jaggery cheela

If you want to enjoy the sweet taste of cheela in winter, then you can make jaggery cheela which is as follows…

Material

Wheat flour- 1 cup
Jaggery – half cup (grated)
Fennel – half teaspoon
Cardamom powder- half teaspoon
Water- as per requirement
Ghee- for baking cheela

Recipe of Jaggery Chilla

1- First of all, prepare and keep the ingredients mentioned above. Then take wheat flour in a big bowl and add grated jaggery, fennel and cardamom powder to it.
2- Then prepare the solution by adding water. Take care that the jaggery dissolves completely. Now heat the pan and apply some ghee on it and pour the batter.
3-Now roast the cheela on low flame from both the sides till it becomes golden and crisp. Then sweet jaggery cheela is ready.
Serve it to children with milk or eat it with tea. You can use coconut to enhance the taste.

Jaggery Chilla (Hundred.Social Media)

Palak Cheela

Material
Spinach- 1 cup (chopped)
Gram flour- 1 cup
Green chilli- 3
Green Coriander – 2 teaspoons
Cumin – half teaspoon
Turmeric powder- half teaspoon
Salt- as per taste
Water- as per need
Oil- for frying

Recipe for Palak Cheela

1- First of all prepare all the items. Clean, wash the spinach thoroughly and chop it finely. If you like paste, you can use paste.
2-Then add gram flour in a big bowl. Now add finely chopped spinach, green chilli, ginger, green coriander, cumin, turmeric powder and salt.
3-Now prepare a thick and smooth batter by adding water. Keep in mind that the batter should neither be too thin nor too thick, because in either case the cheela will not be good.
4- Meanwhile, heat a pan on the gas and apply a little oil on it. Now pour the prepared batter on the pan and spread it in a round shape.
5-Then roast the cheela on low flame until it becomes golden and crisp from both the sides. Now make sure that the surface of the cheela is dry before turning it on the pan.
6- Your cheela is ready, which can be served with curd, green chutney or tomato chutney.