Tag: High Fiber Breakfast

High-Fiber Breakfast Recipes to Start Your Day Right
A high-fiber breakfast is essential for starting your day with the right amount of energy and nutrition. Incorporating high fiber breakfast foods into your morning routine can help maintain digestive health, keep you full longer, and provide sustained energy throughout the day.

Here are some high fiber breakfast ideas that are not only delicious but also easy to prepare.
Moong Dal Chilla
Moong Dal Chilla is a savory Indian pancake made from split yellow moong dal. This high fiber breakfast option is high protein indian food with fiber, making it an excellent choice for a nutritious start to your day. The addition of vegetables like tomatoes, and spinach can enhance the fiber content, making it one of the best breakfast foods high in fiber.
Vegetable Upma
Vegetable Upma is a traditional dish in south indian recipes made from semolina and mixed vegetables. This high fiber breakfast recipe is not only easy to prepare but also incredibly filling.

The vegetables add a significant amount of fiber, making it a great option for those looking for breakfast foods high in fiber. Serve it with a side of chutney for added flavor.
Oats and Flaxseed Porridge
Oats and Flaxseed Porridge is a nutritious and hearty high fiber breakfast that can be prepared in minutes. Oats are naturally high in fiber, and the addition of flaxseeds boosts the fiber content even further. Top with fresh fruits and nuts for a breakfast high in fiber that is both satisfying and delicious.
Chana Sundal
Chana Sundal is a South Indian snack made from boiled chickpeas and tempered with spices and coconut. This high fiber breakfast idea is not only tasty but also packed with protein and fiber. It’s an excellent choice for a quick and nutritious high fiber breakfast.
Multigrain Paratha
Multigrain Paratha is a versatile and filling Indian flatbread recipe made from a mix of whole grains. This high fiber breakfast food is rich in fiber and provides a sustained release of energy. Pair it with a side of yogurt or pickle for a complete meal. Multigrain Paratha is a great high fiber breakfast recipe for those looking to incorporate more whole grains into their diet.
Sprouted Moong Salad
Sprouted Moong Salad is a refreshing and light high fiber breakfast option that is perfect for hot days. Made with sprouted moong beans, fresh vegetables, and a tangy dressing, this salad is packed with fiber and nutrients. It’s an easy high fiber breakfast recipe that can be prepared the night before for a quick morning meal. Its among those dishes which are well known in indian salad recipes in Maharashtra.
Poha
Poha is a popular Indian breakfast dish made from flattened rice and mixed with vegetables and spices. This high fiber breakfast idea is light, flavorful, and easy to digest. Adding vegetables like peas, carrots, and potatoes increases the fiber content, making it a wholesome high fiber breakfast option.
Ragi Porridge
Ragi Porridge, made from finger millet, is a traditional South Indian high fiber breakfast that is rich in calcium and fiber. It’s an excellent choice for those looking for a nutritious and filling breakfast high in fiber. Serve it with a dollop of ghee and a sprinkle of jaggery for added flavor.
Masala Khichdi
Masala Khichdi is a comforting and nutritious high fiber breakfast made from rice, lentils, and vegetables. This one-pot dish is easy to prepare and provides a balanced meal with plenty of fiber and protein. It’s a great high fiber breakfast recipe for busy mornings.
Spinach and Paneer Stuffed Paratha
Spinach and Paneer Stuffed Paratha is a delicious and filling high fiber breakfast food. The spinach adds a significant amount of fiber, while the paneer provides protein. This paratha is perfect for a hearty high fiber breakfast that will keep you full and energized throughout the day. It’s a nice addition from paneer recipes

By incorporating these high fiber breakfast ideas into your morning routine, you can ensure a healthy start to your day.

Each of these recipes is designed to provide the necessary fiber intake while being delicious and easy to prepare.

For more high fiber breakfast recipes, visit Manjula’s Kitchen, where you can explore a wide range of nutritious and tasty options.
FAQs
What is a high fiber breakfast recipe?
A high fiber breakfast recipe includes foods that are rich in dietary fiber, such as whole grains, fruits, vegetables, and legumes. These recipes are designed to promote digestive health and provide sustained energy throughout the day.
What breakfast foods are high in fiber?
Breakfast foods high in fiber include whole grains like oats and millet, fruits like berries and apples, vegetables like spinach and carrots, and legumes like chickpeas and lentils.
What are some high fiber breakfast ideas?
Some high fiber breakfast ideas include Moong Dal Chilla, Vegetable Upma, Oats and Flaxseed Porridge, Chana Sundal, and Multigrain Paratha. These recipes are easy to prepare and provide a good amount of dietary fiber.
How can I make a breakfast high in fiber?
To make a breakfast high in fiber, incorporate ingredients like whole grains, fresh fruits, vegetables, and legumes into your meals. Opt for recipes that are naturally rich in fiber and avoid highly processed foods.
Why is a high fiber breakfast important?
A high fiber breakfast is important because it helps maintain digestive health, keeps you full longer, and provides sustained energy throughout the day. It also aids in regulating blood sugar levels and can help with weight management.

For more high fiber breakfast recipes, visit Manjula’s Kitchen and explore a variety of delicious and nutritious options.

Spinach Almond Paratha
Spinach Almond Paratha

Spinach Almond Paratha is a delicious unleavened Indian flatbread made on a skillet. There are many variations of parathas, most of which are made with whole wheat flour. Parathas can be plain or stuffed with various fillings.
Spinach Almond Paratha is a healthy indian recipe and tasty option. It is crispy on the outside and soft on the inside. This paratha is made with spinach, almond flour, whole wheat flour, and some spices. It can be served for indian breakfast recipe with butter, yogurt, or pickle, or as part of a meal alongside toor dal or a gravy-based dish.
Almond Spinach Paratha has a beautiful green color and is a nutritious alternative, especially great for incorporating spinach into your diet.
When making indian parathas, it's important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
Another advantage of parathas is that they keep well, making them perfect for lunch boxes or for picnics.

4.50 from 4 votes

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Prep Time 15 minutes
Cook Time 15 minutes

Course Breakfast, lunch
Cuisine Indian

Servings 4 people

Ingredients

1 cup whole wheat flour, atta
½ cup almond flour – badam ka powder
1½ cup chopped spinach, Palak
1 tbspn oil
1 tsp cumin seeds, jeera
½ tsp salt
¼ tsp black pepper, kali mirch
⅛ tsp asafetida, hing
½ cup chilled water
½ tsp red chili flake if you like hot and spicy
¼ cup whole wheat flour for rolling paratha
2 tbsp oil for cooking parathas

Instructions

Mix all the ingredients together in a bowl, except water: flour, almond flour, chopped spinach, salt, black pepper, cumin seeds, asafetida, and oil. Add water as needed to make a firm dough (as it sits dough will get soft). Grease your palm and knead the dough until all the ingredients are combined. Let the dough sit aside for about 15 minutes.
Knead the dough on a lightly greased surface until it becomes soft. Divide the dough into four equal parts and form them into balls. Roll each dough ball into a 3-inch circle. Spread about 2 drops of oil on each circle and fold them into triangles. Repeat this process for all four triangles.
Meanwhile, heat a heavy skillet on medium heat until moderately hot. To test if the skillet is ready, sprinkle a few drops of water on it. When the water sizzles right away, the skillet is ready.
Take one dough ball and lightly press it on both sides on a surface dusted with dry flour. Using a rolling pin, roll the dough into a 7–8-inch circle. If the dough starts sticking, dust it with more flour.
Place the paratha on the skillet. When you see the color change and the paratha puffs up in different places, turn the paratha over. After a few seconds, spread 1/2 teaspoon of oil onto the paratha. Turn the paratha over again and spread another 1/2 teaspoon of oil. Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through.
After a few seconds, flip the paratha and press with the spatula, ensuring it is golden-brown on both sides. Repeat this process for the remaining parathas.
For the best taste serve paratha hot, taste great with hot cup of Chai. Enjoy!

Notes
When making parathas, it’s important to know how to roll and fold them. While rolling the dough, apply oil or ghee and fold it to create layers. This technique results in parathas that are crisp on the outside and have a soft texture inside.
Spinach Almond paratha taste great when cooked with ghee, (clarified butter).
Serving suggestions:
For breakfast serve the Spinach Almond Paratha with yogurt and pickle, or as part of a meal alongside dal or a gravy-based dish.

Keyword Paratha, Stuffed Paratha

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Introduction

Spinach Almond Paratha is a nutritious and flavorful Indian flatbread that combines the goodness of spinach and the crunch of almonds. This spinach almond paratha recipe is perfect for a healthy indian recipes breakfast, lunch, or indian dinner recipes. The addition of spinach not only enhances the nutritional value but also adds a vibrant green color, while the almonds provide a delightful crunch and a boost of healthy fats and proteins.

The Essence of Spinach Almond Paratha

The essence of spinach almond paratha lies in its blend of fresh spinach and finely chopped almonds. The spinach is mixed into the dough, making each bite packed with nutrients and flavor. The almonds add a unique texture and richness, making this paratha a wholesome and satisfying meal.

Origin and Popularity

Parathas are a staple in Indian cuisine, particularly in North India. They are enjoyed in various forms, stuffed with different fillings or mixed with ingredients like spinach and almonds. This healthy paratha recipe is a modern twist on the traditional paratha, incorporating superfoods to make it even more nutritious and delicious.

Why You’ll Love This Recipe
- Nutritious and Delicious: Packed with vitamins, minerals, and healthy fats from spinach and almonds.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
- Versatile: Can be enjoyed as a main dish, side dish, or even as a snack.
- Perfect for Any Meal: Ideal for breakfast, lunch, or dinner.
How to Make Spinach Almond Paratha: Here’s a step-by-step guide on how to make spinach almond paratha:
1. Prepare the Ingredients:
  - Fresh spinach, washed and finely chopped.
  - Almonds, finely chopped or ground.
  - Whole wheat flour, water, and salt for the dough.
  - Optional spices: cumin powder, garam masala, and green chilies for extra flavor.
2. Make the Dough:
  - In a large mixing bowl, combine whole wheat flour, chopped spinach, and almonds.
  - Add salt and any optional spices.
  - Gradually add water and knead the mixture into a soft dough.
  - Cover the dough and let it rest for 15-20 minutes.
3. Roll Out the Parathas:
  - Divide the dough into equal-sized balls.
  - Roll each ball into a flat circle using a rolling pin, dusting with flour as needed to prevent sticking.
4. Cook the Parathas:
  - Heat a tawa or skillet over medium heat.
  - Place a rolled-out paratha on the hot tawa and cook until bubbles start to form.
  - Flip the paratha and cook the other side until golden brown spots appear.
  - Apply a small amount of oil or ghee on both sides and cook until crispy and fully cooked.
5. Serve Hot:
  - Serve the spinach almond parathas hot with yogurt, pickles, or your favorite curry.
Variations of Parathas

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious paratha recipes that you might enjoy. Here are some related parathas that you might find interesting:
1. Aloo Paratha: A classic stuffed paratha with a spiced potato filling.
2. Paneer Paratha: Paratha stuffed with a flavorful paneer (Indian cottage cheese) filling.
3. Methi Paratha: A healthy paratha made with fresh fenugreek leaves.
4. Gobhi Paratha: Paratha stuffed with a spiced cauliflower filling.
5. Palak Paratha: Another spinach-based paratha, perfect for a nutritious meal.
Serving Suggestions

Spinach almond paratha can be enjoyed in various ways:
- With Yogurt: Serve with plain or flavored yogurt for a cooling side.
- With Pickles: Pair with Indian pickles for a tangy contrast.
- With Raita: Serve with a refreshing cucumber or mint raita.
- As a Wrap: Use the paratha as a base for wraps, adding vegetables or paneer.
- With Curries: Enjoy with your favorite vegetarian curry.
Tips and Tricks

To perfect your spinach almond paratha recipe, consider these helpful tips:

Use Fresh Ingredients: Fresh spinach and high-quality almonds enhance the flavor.

Knead Well: Ensure the dough is well-kneaded for a soft and pliable texture.

Rest the Dough: Letting the dough rest helps it become more elastic and easier to roll out.

Cook on Medium Heat: Cooking on medium heat ensures the paratha is cooked through without burning.

Customize Spices: Adjust the spices to suit your taste preferences.

FAQs

Can I Use Frozen Spinach?

Yes, you can use frozen spinach. Thaw and drain it well before adding to the dough.

How Long Does Spinach Almond Paratha Last?

Parathas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat on a tawa before serving.

Can I Freeze the Dough?

Yes, you can freeze the dough for up to a month. Thaw it in the refrigerator before using.

Is This Recipe Vegan?

To make this recipe vegan, use oil instead of ghee for cooking the parathas.

Can I Add Other Ingredients?

Feel free to add other ingredients like grated carrots, beetroot, or different nuts for variety.
June 9, 2024
Spinach Salad
Spinach Salad

This is a delicious quick & easy and refreshing spinach and tomato salad. Adding walnuts and ginger dressing provides a creamy and tangy flavor.

5 from 1 vote

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Course Salad
Cuisine Indian

Servings 4 people

Ingredients

About 4 cup chopped spinach
2 tomatoes
1 apple
1/4 cup feta cheese (optional)
1/4 cup walnuts
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp ginger juice
1 tbsp salt
1 tbsp sugar
1/2 tbsp black pepper
About 2 tbsp water adjust as needed

Instructions

Wash the spinach and pat dry and chop them coarsely. Keep aside.
Cut the tomatoes in halves and remove the seeds, cut them in about half inch pieces.
Next peel and cut the apples in small pieces.
In a salad bowl toss the spinach, tomatoes and apples together. Keep aside.

Notes
Dressing:

Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.

Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.

Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!

Suggested Variations:

Tomatoes can be replaced with strawberries.

Walnuts can be replaced with roasted peanuts

Keyword Healthy Salad

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November 16, 2023
How to make Paneer
How To Make Paneer

Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.

5 from 1 vote

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Course Main Course
Cuisine Indian

Ingredients

8 cupa milk, half gallon
1/4 cup lemon juice

Instructions

Mix lemon juice in half cup of hot water and put aside.
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

Notes
Tips:
If paneer will be used to make any dessert dish:
The most important part of making paneer for dessert is how much water to take out from the paneer.
To check if right amount of water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
For making sweets, paneer can be refrigerated for 1 to 2 days.
Paneer from half-gallon milk will make about 15 to 20 rasgullas.
I suggest 2% milk for rasgullas, ras malai, chamcham or any other dish in that category.
For sandaish, burfee or any other such dish use regular milk.
If paneer will be used for making main dishes:
Before Pressing the paneer knead it enough so paneer is not crumbly.
Press the paneer instead one hour, two hours making firmer.
Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.
Variations:
Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.

Keyword Indian Cheese, Paneer

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Homemade Paneer Recipe By Manjula’s Kitchen

Here is a detailed Guide on How to Make Homemade Paneer at Home from Milk. Learning the art of paneer-making at home allows you to enjoy fresh and homemade cheese in your favorite recipes. Learn the art of crafting delightful homemade paneer with this step-by-step guide on how to make paneer at home from milk. Whether you’re a novice or an experienced cook, discover the joy of creating your paneer with this comprehensive walkthrough.

Section 1: Gathering Ingredients and Tools

To embark on your homemade paneer journey, it’s crucial to gather the essential ingredients and tools. Begin with selecting quality milk, a heavy-bottomed pan, fresh lemon juice, and a strainer lined with cheesecloth or muslin cloth. Choosing the right milk is key; opt for 2% milk for desserts like rasgullas and ras malai, and regular milk for savory dishes such as sandaish or peda.

2.1 Boiling the Milk

The first step to creating a homemade paneer is to start by pouring the milk into a heavy-bottomed pan and placing it over medium heat. Stir occasionally to prevent the milk from burning. Maintain a watchful eye until the milk reaches a gentle boil, signaling the beginning of the paneer-making process.

2.2 Adding Lemon Juice

While the milk is heating, mix fresh lemon juice with hot water and set it aside. Once the milk starts boiling, gradually introduce the lemon juice into the mix, all while stirring gently. Witness the magic unfold as the curds separate from the whey, signifying a crucial phase in how to make paneer from milk.

2.3 Draining and Wrapping

Upon achieving the desired separation of curds and whey, turn off the heat. Utilize a strainer lined with cheesecloth or muslin cloth to drain the whey, leaving you with the precious curds. Next, wrap the curds in muslin cloth, rinse under cold water, and give it a good squeeze to remove any excess liquid.

2.4 Removing Sourness

To eliminate the lemony tang, rinse the wrapped paneer under cold water. This step ensures that the paneer remains neutral in flavor, ready to adapt to both sweet and savory culinary creations.

2.5 Pressing and Shaping

The pressing stage is crucial in how to make paneer from the milk recipe to determine the texture of your homemade paneer. Lay the wrapped paneer under a heavy pan, pressing it for about an hour. Before pressing, knead the paneer sufficiently to prevent it from becoming crumbly. Adjust the pressing duration based on your preference for a softer or firmer texture. Once pressed, cut the paneer into the desired shapes, ready to be incorporated into various dishes.

Section 3: Testing Paneer Consistency

A pivotal test to ensure the right water content in your paneer involves rubbing a small piece on your palm. After 15-20 seconds of rubbing, the paneer should form a firm yet smooth ball, indicating the optimal consistency for culinary use.

Section 4: Tips and Variations

4.1 Tips for Dessert Dishes

For a truly authentic taste of desserts, many Indian chefs prefer to do paneer make at home, allowing them to control the quality and freshness of the cheese. For those planning to use paneer in desserts, refrigerate it for 1 to 2 days. The choice of 2% milk is recommended for sweets like rasgullas, ras malai, and chamcham, imparting a rich and creamy texture to these delicacies.

4.2 Tips for Main Dishes

When preparing paneer for main dishes, knead it thoroughly before pressing to prevent crumbliness. Vary the pressing time to achieve the desired level of firmness. Paneer for main dishes can be refrigerated for a few days or frozen for long-term storage.

4.3 Variations in Flavor

Elevate the flavor profile of your homemade paneer by experimenting with variations. Add salt to the paneer for a savory twist and incorporate spices such as black pepper, roasted cumin seeds, chopped green chilies, or cilantro to suit your taste preferences.

Mastering the art of making paneer at home from milk is a rewarding culinary skill that allows you to customize this versatile ingredient for a myriad of dishes. This detailed guide ensures you understand each step involved, from selecting the right ingredients to testing the consistency and exploring variations. Embrace the satisfaction of creating fresh and flavorful homemade paneer, ready to elevate your culinary creations.
October 24, 2023
Cabbage Chana Dal Salad
Cabbage Chana Dal Salad

Cabbage Chana Dal Salad is a healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.
Serves 4.

5 from 1 vote

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Course Salad
Cuisine Indian

Servings 4 people

Ingredients

2 cup cabbage very finely chopped
2 medium tomatoes seeded and finely chopped
1 cup cucumber chopped
1 carrot shredded
10 mint leaves minced
¼ cup yellow chana dal
Salad Dressing:
1 Tbsp olive oil
1 Tbsp vinegar
1 Tbsp lemon juice
1 Tbsp ginger juice
1 tsp salt
1 tsp sugar
½ tsp ground black pepper

Instructions

Soak the chana dal for at least 2 hours in lukewarm water.
When ready, the dal should be soft all around.
Drain the water from chana dal.
Mix the chana dal with the chopped vegetables.
Mix the ingredients above together to make the salad dressing.
Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.

Notes
Variations

Substitute chana dal with split yellow moong dal or moong dal sprouts.

You can substitute the dal with boiled corn and finely chopped bell pepper.

Suggestions

This salad dressing can be used with any salad.

Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.

Keyword brunch, Cabbage, chana, Dal, Gluten Free, Moong, Refreshing, Salad, Spices, summer, Vegan

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October 23, 2023
Vegetable Cheela Rolls
Vegetable Cheela Rolls

Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.

4.41 from 5 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Appetizer, Snack
Cuisine Indian

Servings 2 people

Ingredients

For Cheela
1 cup besan Gram flour
2 Tbsp rice flour
1 tsp salt
1/2 tsp cumin seeds jeera
3/4 cup water to make batter
4 tsp oil
For Filling
3 cup cabbage thinly sliced
1/2 cup carrots shredded
1/2 cup bell pepper thinly sliced
2 tsp oil Canola or vegetable oil
1/2 tsp cumin seeds jeera
1/2 tsp mustard seeds rai
2 tsp coriander powder dhania
1/4 tsp chili powder
1/2 tsp salt
1/2 tsp sugar
1 tsp lemon juice

Instructions

Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
Enjoy!

Notes
In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)
Suggestions
Use or preferred vegetables and also works good with any leftover vegetables.

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A Comprehensive Guide to Besan Cheela Recipe with Vegetables

Welcome to Manjula’s Kitchen, your ultimate destination for authentic Indian recipes and culinary inspiration. Today, we embark on a flavorful journey to explore the delightful world of Vegetable Cheela Rolls, a versatile and nutritious dish that is perfect for any meal of the day. Made with besan (gram flour) and a colorful assortment of vegetables, these cheelas are not only delicious but also packed with vitamins, minerals, and fibre.

Join us as we unravel the secrets to creating the perfect Besan Cheela Recipe with Vegetables, along with tips, variations, benefits, and answers to frequently asked questions. Vegetable cheela is a delectable gluten-free and vegan snack, perfect for appetizers or as a bread alternative, offering a flavorful option for those seeking tasty and wholesome options.

Preparing the Batter for Vegetable Cheela
- Begin by preparing the batter for the besan Vegetable Cheela, the foundation of this delectable dish. In a mixing bowl, combine besan (gram flour) with water to create a smooth and lump-free batter. Add finely chopped vegetables such as carrots, bell peppers, spinach, and green chilies to the batter, along with spices like turmeric powder, cumin powder, and salt. Mix well to ensure that the vegetables are evenly distributed throughout the batter, imparting their vibrant colors and flavors.
Cooking the Vegetable Cheela
- Once the batter is ready, it’s time to cook the Vegetable Cheela to perfection. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin layer. Cook the cheela for a few minutes until the edges start to crisp up and bubbles appear on the surface. Flip the cheela using a spatula and cook the other side until golden brown and crisp. Repeat the process with the remaining batter, adjusting the heat as needed to ensure even cooking.
Assembling the Vegetable Cheela Rolls
- Once all the cheelas are cooked, it’s time to assemble the besan Vegetable Cheela Rolls, adding an extra layer of flavor and texture. Place a cooked cheela on a clean surface and spread a generous layer of mint chutney or yogurt sauce over it. Add a filling of thinly sliced cucumber, tomatoes and fresh coriander leaves on one side of the cheela. Roll the cheela tightly into a cylindrical shape, securing the filling inside. Repeat the process with the remaining cheelas to create a batch of delicious besan Vegetable Cheela Rolls.
- Tips for Perfect Vegetable Cheela Rolls Every Time
- Use a non-stick skillet or tawa to cook the cheelas to prevent sticking and ensure easy flipping.
- Add a pinch of baking soda to the batter to make the cheelas light and fluffy.
- Experiment with different vegetables and spices to customize the flavor of your cheelas according to your taste preferences.
- Serve the besan Vegetable Cheela Rolls hot with a side of green chutney or ketchup for dipping.
Variations of Besan Cheela Recipe with Vegetables
- Paneer Cheela: Add crumbled paneer (Indian cottage cheese) to the vegetable filling for added protein and richness.
- Masala Cheela: Sprinkle chaat masala or garam masala over the cooked cheelas for an extra burst of flavor.
- Cheese Cheela: Grate some cheese over the filling before rolling the cheelas for a gooey and indulgent twist.
Health Benefits of Vegetable Cheela Rolls:

Vegetable Cheela Rolls are not only delicious but also nutritious, offering a range of health benefits:
- Besan (gram flour) is rich in protein, fiber, and essential nutrients, making it a healthy alternative to refined flour.
- Vegetables add vitamins, minerals, and antioxidants to the dish, promoting overall health and well-being.
- Cheelas are low in calories and high in satiety, making them a filling and satisfying option for weight management.
Frequently Asked Questions (FAQs) About Vegetable Cheela Rolls

Q: Can I make the batter for Vegetable Cheela in advance?

A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the cheelas.

Q: Can I freeze Vegetable Cheela Rolls for later use?

A: While it’s best to enjoy besan Vegetable Cheela Rolls fresh, you can freeze them for up to 1 month. Wrap them individually in plastic wrap or foil and store them in an airtight container. Thaw and reheat in a skillet or microwave before serving.

Q: What other fillings can I use for Vegetable Cheela Rolls?

A: You can get creative with the fillings for Vegetable Cheela Rolls. Try adding cooked beans, grated cheese, or leftover cooked vegetables for added flavor and variety.

Congratulations! You have now mastered the art of making besan Vegetable Cheela Rolls, a wholesome and delicious dish that is sure to impress your family and friends. Whether enjoyed as a snack, appetizer, or light meal, these flavorful rolls are a testament to the rich culinary heritage of India. Explore more recipes and culinary inspirations on Manjula’s Kitchen and continue your culinary adventures with confidence and creativity.

If you liked the recipe here are some other recipes that you may like too

Vegetable Cheela: A savory Indian pancake made with mixed vegetables and chickpea flour.

Palak (Spinach) Paneer: A classic North Indian dish made with spinach and paneer cheese cooked in a creamy tomato-based sauce.

Shahi Pulao (Vegetable Pulao): A flavorful rice dish made with spiced basmati rice and vegetables.

Gobi (Cauliflower) Manchurian: Crispy cauliflower florets tossed in a tangy and spicy Indo-Chinese sauce.

Aloo (Potato) Paratha: Whole wheat flatbread stuffed with spiced mashed potatoes and cooked on a griddle.

Mango Lassi: A refreshing yogurt-based drink flavored with ripe mangoes and a hint of cardamom.

Besan Ladoo: Traditional Indian sweet made with roasted chickpea flour, ghee, and sugar.
August 15, 2023
Avocado Paratha
Avocado Paratha

Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better.
Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal.
This recipe will serve 3.

4.67 from 6 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Breakfast
Cuisine Indian

Servings 3 people

Ingredients

1 large ripe avocado
1 ¼ cup whole wheat flour use as needed
½ tsp salt
½ tsp cumin seeds jeera
⅛ tsp asafoetida hing
1 Tbsp green chili finely chopped
1 Tbsp cilantro finely chopped
1 tsp ginger finely shredded
½ tsp lemon juice
Also, need
¼ cup whole wheat flour for rolling the paratha
3 Tbsp oil for cooking the parathas

Instructions

Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados)
Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas.
Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy.

Notes
Serve them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita.

Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe

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March 30, 2020
Pita Sandwich with homemade Hummus spread
Recipe submitted by Sonal
Pita Sandwich with homemade Hummus spread

Pita Sandwich with homemade Hummus spread is a happy, healthy, quick and delicious sandwich! This is one of my favorites.

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Course sandwiches
Cuisine Indian

Ingredients

for Sandwich
Pocket pita bread – cut into half
1 Cheddar cheese slice (optional)
2 tablespoons Hummus
1/4 cup Alfalfa sprouts
2 slices Avocado
2 slices Tomato
2 slices Cucumber
1 leaf Lettuce
1-2 small slices Jalapeno (optional) – deseeded, cut
1/4 teaspoon Olive oil
for Hummus
2 1/2 cups Garbanzo beans
3-4 tablespoon Tahini
2 tablespoons Olive oil
2 tablespoons Lemon juice
4 cloves Garlic
1 tablespoon Coriander powder
Salt – to taste
no more than 1/2 cup Water – as necessary

Instructions

First Make hummus as follows:
Soak garbanzo beans overnight (or use canned garbanzo beans, for which, no soaking required).
If using fresh, add some salt and pressure cook until soft.
Puree the garbanzo beans in a blender, gradually adding, tahini paste (available in most grocery stores), peeled garlic, coriander powder, salt (if needed), lemon juice, and water, one after the other.
The mixture can be made either very smooth or a little coarse.
Remove it in a bowl, add olive oil, mix.
Now, assemble the Sandwich:
Cut the pocket pita bread into half, make pocket and put the cheese slice inside.
Brush the top of the pita bread with olive oil (optional)
Heat it for a few minutes in toaster oven, till the cheese starts melting.
Remove from the toaster, spread hummus, add lettuce, tomato, cucumber, avocado slices and alfafa sprouts and top it with jalapeño (optional).
Optionally, if packing for office/school tiffin, can keep the hummus spread and veggies on the side, and put it in sandwich when eating. This keeps the sandwich crisp and fresh.

Notes
Makes a very happy, healthy, cute looking sandwich for children’s school tiffin.

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October 8, 2014
Spring Spinach and Strawberry Salad
Recipe submitted by Emily M. Walsh
Spring Spinach and Strawberry Salad

Spring Spinach and Strawberry Salad is a fresh, healthy and a great salad that is perfect for spring time.

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Course Salad
Cuisine Indian

Servings 3 people

Ingredients

Ingredients:
8 Ripe Strawberries sliced thinly
8oz. can of Pineapple chunks
1 Large Carrot shredded
4 Handfuls of cleaned Baby Spinach Leaves
1/3 cup of Crumbled Blue Cheese
1/3 cup Pine nuts
Mixed Berry Vinaigrette – 8oz.
3/4 cup of Mixed Fresh or Frozen Berries
Approx. 1/4 cup of juice from an 8oz. can of Pineapple chunks
2 tsp. Honey
4 Tbsp. Balsamic Vinegar
6 Tbsp. Extra Virgin Olive Oil

Instructions

Dressing
Using a food processor puree the berries with the pineapple juice, make sure there are no chunks before continuing. Then add the Olive Oil and Balsamic Vinegar and mix. Taste the mix and see if it is sweet enough, if not slowly add and mix the honey to your taste. Pour into a clean glass jar with a well fitting lid. It will keep in the fridge for about a month.
Salad
Make sure to peel the carrots and wash them before shredding. Wash the Strawberries and slice thinly, and wash and pat dry the Spinach leaves.
Add all your ingredients in a bowl and mix thoroughly. Add a light coating of the Mixed Berry Vinaigrette and toss before serving.

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May 8, 2013
Tropical Spring Salad with Mango Orange Dressing
Recipe submitted by Divya Ashok
Tropical Spring Salad with Mango Orange Dressing

Tropical Spring Salad with Mango Orange Dressing is a yummy healthy spring salad with a homemade dressing that tastes awesome and is totally loved by kids for its Mango flavor.

5 from 1 vote

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Course Salad
Cuisine Indian

Ingredients

2 Cup Organic Spring Mix
1 Cup Radish, thinly sliced
1 Cup Avocado, thinly sliced
1 Cup Carrot, thinly sliced
1 Orange Peeled & sectioned
7-10 Asparagus, Chopped 1″ cut
Salt pinch
1 tbsp lemon juice
2 tbsp Walnut (Optional)
Mango Orange Dressing:
1 Mango
3/4 Cup Orange juice
1 tbsp Orange zest
2 tbsp Sugar

Instructions

Preheat the oven to 350F. Grease a baking pan with cooking spray. Add the chopped Asparagus with a dash of salt and pepper. Keep it in the oven for 20 mins.
Add the chopped Radish to a big bowl.
Add Sliced Avocado to it.
Now add the thinly sliced Carrots.
Next add the peeled & sectioned Oranges.
Then add the Spring Mix.
Add the oven cooked tender Asparagus.
Mix it well with a pinch of Salt, Lemon juice & Walnut.
Blend the chopped Mango along with the Orange juice, Orange Zest & Sugar in a blender until a smooth creamy texture is obtained.
Spread 1/4 cup dressing in a plate. Add the salad on top and serve.

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May 7, 2013
Thinking Outside the Lettuce Head
Recipe submitted by Adelina Srinivasan
Thinking Outside the Lettuce Head

Ayurveda identifies 6 Tastes by which all foods can be categorized: sweet, sour, salty, bitter, pungent, and astringent. Ideally one should have a mix of all of them, when one is in good health. Lately my husband has seriously been exploring this field and I have taken this as a task: making food to serve as medicine.
It is so easy to get into a salad boredom by mixing the same old lettuce and tomatoes…and that's where I found myself for a while. The salad I am submitting for the contest is a beautiful balance of the above listed tastes, apart from being nutritious, tasty and pleasing to the eye.
I thought of thinking outside the lettuce head- and here I came up with a different salad that turned out excellent- and oh, so colorful! All of the ingredients are available at the produce section of any large grocery store. Even better, try your luck with local farmer's markets to assure freshness and quality. This recipe is a healthy, low fat, low calorie, gluten free

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Course Salad
Cuisine Indian

Ingredients

Ingredients:
Radicchio- half head
1 Cup Cauliflower florets
1 Cup Sliced carrots
1 Cup Sliced yellow bell peppers
Small bunch arugula or watercress
Small bunch of chives
1 tablespoon Pumpkin seeds
Olive Oil Sauce:
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
pinch of salt
pinch of ground black pepper

Instructions

Method
Roughly chop the radicchio head.
Blanch the cauliflower florets and the sliced carrots for about 3 minutes. Cool.
Mix in the radicchio, cauliflower, carrots, sliced yellow bellpeppers, chopped chives and argula/ or watercress.
Season with olive oil sauce
Garnish with pumpkin seeds and serve. Season to taste with salt.
To make the Olive Oil Sauce, mix in the oil, lemon juice, salt and pepper.

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May 8, 2012

Tag: High Fiber Breakfast

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Avocado Paratha

Ingredients 1x2x3x

Also, need

Instructions

Notes

Pita Sandwich with homemade Hummus spread

Ingredients

for Sandwich

for Hummus

Instructions

First Make hummus as follows:

Now, assemble the Sandwich:

Notes

Spring Spinach and Strawberry Salad

Ingredients 1x2x3x

Ingredients:

Mixed Berry Vinaigrette – 8oz.

Instructions

Dressing

Salad

Tropical Spring Salad with Mango Orange Dressing

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Mango Orange Dressing:

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Thinking Outside the Lettuce Head

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