Spinach and coriander crepes

Yields: Approximately 8 pancakes (serves 2-4 people)

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 2 cups packed spinach leaves, chopped
• 1 cup besan (chickpea flour)
• 1/4 cup chopped onion
• 1/4 cup chopped coriander leaves
• 1 green chili, finely chopped (adjust to taste)
• 1/2 inch ginger, grated
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. Chop spinach and coriander: Roughly chop spinach
2. Mix batter: In a mixing bowl, combine the chopped spinach with besan, chopped onion, chopped coriander leaves, green chili, ginger, cumin seeds, turmeric powder, and salt. Mix well to form a smooth batter. If the batter is too thick, add a little water to adjust the consistency.
3. Heat a pan: Heat a non-stick pan or griddle over medium heat.
4. Cook chillas: Pour a ladleful of batter onto the hot pan and spread it into a thin circle. Drizzle a little oil or ghee around the edges.
5. Flip and cook: Cook until the edges start to brown and the top surface looks cooked, then carefully flip and cook the other side until golden brown.
6. Serve: Repeat with the remaining batter. Serve the spinach coriander chillas hot with yogurt, chutney, or your favorite dipping sauce.

Estimated Nutrition Information (per pancake):

• Calories: 70-90
• Protein: 3-4 grams
• Fat: 2-3 grams
• Carbohydrates: 10-12 grams
• Fiber: 2-3 grams
• Vitamin A: Excellent source
• Vitamin C: Good source
• Iron: Good source

Note: These are approximate values and can vary depending on the exact ingredients and quantities used.

Tips:

• You can add other vegetables like grated carrots, chopped bell peppers, or shredded cabbage for additional nutrients and flavor.
• For a vegan version, substitute ghee with oil.
• If you prefer a crispier texture, you can add a tablespoon or two of rice flour to the batter.

Enjoy your healthy and flavorful spinach coriander cheelas!