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    Home > Breakfast

    April 23, 2018

    Besan Cheela w/ Purslane | Chickpea Flour Pancake

    Besan Cheela/ pooda or Chickpea Flour pancakes are a popular weekend brunch around here. Though I have to say, my mother-in-law was an authority on them. this time round, I tried to get as close I could to her recipe, But with the addition of amazing purslane or kulfa ka saag!

    As you know, our mothers hardly ever cooked with a recipe. Everything is intuitive, a little bit of this , a little bit of that! I cook like that too. Baking is where  I go by the measurements.So for this recipe, I relied on my husband's memory, his taste for his mom's cheela. I'm happy to report, it was quite close to the original, despite the purslane in there.

    Besan Cheela w/ Purslane chickpea flour pancakes brunch vegan, healthy, glutenfree

    Now, this purslane or kulfa ka saag, is a succulent green leafy vegetable. Its grows widely as a weed and I have to remind my gardener not to throw it out! Its, of course, available with the local vegetable vendors as well during summer months.

    Purslane/ Kulfa Ka Saag
    Purslane/ Kulfa Ka Saag

    This hardy plant requires less water and grows well in sunny climates. It's slightly sour in taste and the entire plant ( stems, leaves and flowers) is edible. I usually add it my dals and it gives a lovely piquant flavour.

    Purslane is an exceptionally nutritious plant, very rich in dietary fiber, minerals and vitamins. It contains  the highest amount of Omega -3 fatty acids than any other leafy vegetable. It also contains an abundance of vitamins A , E & C. You can read more about this wonderful plant HERE .

    Besan Cheela w/ Purslane served with Raw Mango Chutney and Tomato Ketchup chickpea flour pancakes brunch vegan, healthy, glutenfree

    Back to the recipe, it's really very simple. You can add any vegetable you like and spices according to your taste. I added some finely chopped cauliflower to the batter as well. It gave  the cheela that extra crunch. Do cook it on low - medium heat to make sure it cooks through, especially as these pancakes are a bit thick.  This also ensures you get a crispy exterior.

    Besan Cheela w/ Purslane served with Raw Mango Chutney and Tomato Ketchup chickpea flour pancakes brunch vegan, healthy, glutenfree

    As delicious as they as are on their own, we love them with some tomato ketchup and  Raw Mango Mint Chutney on the side. I've included the recipe for the chutney below.

    Raw Mango Mint Chutney
    Raw Mango Mint Chutney

    So  take a look in your garden, you never know what all treasures are growing there. Hope you enjoy this  old family recipe as much as we do. I’d love to hear from you. Please do rate and comment below! You can also FOLLOW ME on INSTAGRAM , PINTEREST and  FACEBOOK for more fabulous recipes!

    Besan Cheela w/ Purslane chickpea flour pancakes brunch vegan, healthy, glutenfree

    Besan Cheela w/ Purslane chickpea flour pancakes brunch vegan, healthy, glutenfree
    Print Recipe

    Besan Cheela w/ Purslane

    Getting our brunches right with this family recipe of protein rich, vegan Besan Cheela w/ Purslane ( kulfa ka saag). So delicious and healthy!
    Servings: 7 cheelas
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 1 cup Besan/ Chickpea Flour/Gram Flour
    • 1 tsp Cumin
    • 1 tsp Ajwain/ carom seeds
    • 1 tsp Turmeric powder
    • 1 tsp Coriander powder
    • 1.5 tsp Garam Masala
    • 1/2 tsp Red Chilli powder Or according to taste
    • 1/2" Ginger, grated
    • 4 cloves Garlic, grated
    • 1 Green chilli, finely diced Optional
    • 1/2 -3/4 cup Water
    • 3/4 cup Purslane/ Kulfa ka Saag, finely chopped
    • 1/4 cup Onion, diced finely
    • 1/3 cup Cauliflower, finely chopped
    • Salt to taste
    • 2-3 tbsp Vegetable oil

    Instructions

    • Mix besan with all the spices, grated ginger garlic and chopped green chilli. Add 1/2 cup water to make a smooth batter.
    • Stir in the vegetables. Mix more water if the mixture is too thick. The batter should be a soft dropping consistency.
    • Grease your tawa or frying pan well. Drop a small ladleful of the batter, spreading it out a bit. Cook on low-medium heat. When the top looks a bit cooked, drizzle a little oil on the edges and the top and flip it over.
    • Let it cook for another 3-4 minutes, till golden and crisped on both sides.
    • Repeat with the rest of the batter.Serve hot with mint chutney and ketchup. Enjoy!

    Raw Mango Chutney

    • Blend together one raw mango ( peeled and diced), handful of fresh mint leaves, a small handful of fresh coriander ( cilantro) leaves ,one green chilli, 2-3 cloves of garlic and salt to taste. Once blended, taste and adjust for salt. Add some lemon juice for extra kick, if you like!

    For more  fabulous PURSLANE recipe ideas, do visit these blogs :

    • HEALTHFOODDESIVIDESHI
    • CHOCOLATE & ZUCCHINI
    • BETHICA'S KITCHEN FLAVOURS
    • TASTY PALETTES
    « Mulberry Mango Beet Smoothie
    Glutenfree Mulberry Crumble Pie | Vegan Dessert »

    Reader Interactions

    Comments

    1. Mary says

      April 23, 2018 at 9:22 pm

      There is something I don’t understand in the ingredients: is it 4 cloves but how many apples? OR 4 apples and how many cloves? Do you leave the cloves wholesale it is cloves? Thankyou.

      Reply
      • natashaminocha says

        April 24, 2018 at 5:06 am

        Hi Mary, thank you for pointing this out. Its 4 cloves of Garlic, grated and not Apples! I believe it was an auto correct that I overlooked. So sorry for the confusion. I've fixed it on the recipe now. 😀
        xx

        Reply
    2. Mary says

      April 23, 2018 at 9:25 pm

      *whole if it is cloves?*

      Reply

    Trackbacks

    1. Shakshuka - Easy egg recipe Tasha's Artisan Foods says:
      May 20, 2019 at 1:01 PM

      […] C. It’s a versatile vegetable that you can use in dal, soup, omelettes or could try it in your cheela/ chickpea pancakes! Adding purslane is my way of making this Shakshuka even more […]

      Reply

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