Ingredients for cheela
1 cup whole wheat flour
40 grams Italian oats
Ingredients for Stuffing
200 grams spinach, finely chopped
100 grams paneer, grated
1 teaspoon cumin powder
1/2 teaspoon red chili powder
salt to taste
1 teaspoon oil
Directions for Oats Cheela Stuffed With Palak & Paneer Recipe
To begin making the Oats Cheela Stuffed With Palak & Paneer Recipe, in a mixing bowl combine the flour and that oats, add little water at a time to make a semi thick batter. The batter should be the consistency of the dosa batter so you can spread it easily on the tawa. Keep this aside.
The next step is to prepare the filling.
Heat oil in wok on medium heat. Add the chopped spinach, sprinkle some salt and sauté until the spinach wilts down and all the moisture is evaporated.
Once the moisture is evaporated, add the crumbled paneer, cumin powder and chili powder and salt to taste. Stir fry for a few minutes and turn off the heat.
Keep this aside. Preheat a skillet/ dosa tawa over medium heat.
Pour a ladleful of the oats cheela batter over the tawa and spread in a circular motion to make a thin crepe/ cheela. Drizzle 1/4 teaspoon of oil around the cheela and cook it on both sides by flipping over, until it turns lightly golden and crips.
Once done, remove from the skillet and place it on a platter. Place the spinach and paneer filling in the center of the cheela and fold it into half and serve.
Proceed the same way with the remaining cheela batter.
Serve the Oats Cheela Stuffed With Palak & Paneer along withtomato basil sauce for dinner or a tea time snack.