Getting our brunches right with this family recipe of protein rich, vegan Besan Cheela w/ Purslane ( kulfa ka saag). So delicious and healthy!
Author: Natasha Minocha
1cupBesan/ Chickpea Flour/Gram Flour
1tspAjwain/ carom seeds
1/2tspRed Chilli powderOr according to taste
1Green chilli, finely dicedOptional
3/4cupPurslane/ Kulfa ka Saag, finely chopped
1/4cupOnion, diced finely
1/3cupCauliflower, finely chopped
Salt to taste
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!