Take chickpea flour in a big mixing bowl and add water in small portions to make smooth lump-free batter.Now add green chilies, ginger, turmeric,crushed carom seeds, red chilli powder and salt into the batter. Mix all the ingredients really well.
After that, add some portion of chopped spinach into the batter and mix it thoroughly. Prepare some spinach paste also. Batter is now ready, make sure that the batter is not too thick or too thin in consistency. Cover and keep the batter aside for 10-15 minutes to set.
Grate carrots.Mix carrots in the batter also.Keep some portion of grated carrots for garnishing.
Now Minutes are over, batter has fermented. heat a tawa and drizzle some oil on it. Spread the oil evenly and keep the flame low. Tawa should not be too hot while spreading the batter. Pour 2-3 tbsp of batter on it and spread it making a thin layer. Increase the flame to medium and pour some oil on the sides and upon the cheela.
Once the cheela turns golden brown from beneath, flip it's sides and let it cook from another side as well. Drizzle some oil on top and spread it evenly. If desired then you can avoid using oil at all. Roast the cheela until brown spots appears on both the sides.
Cheela is now roasted aptly, transfer it to a plate. Clean the tawa with napkin paper to make another cheela and likewise make the rest of the cheelas as well. Spinach cheelas are now ready to serve.
Spread spinach paste and grated carrots to garnish the chilla.
Serve these lip-smacking and nutritious spinach carrots cheelas steaming hot along with green coriander chutney, mint chutney or pickle. Enjoy!
