Bajra Palak Cheela with Anti-Inflammatory Spices for Weight Loss

 

Bajra Palak Cheela with Anti-Inflammatory Spices: My Go-To Recipe for Healthy Weight Loss

Last Saturday morning, I was searching my kitchen pantry when my eye landed on a packet of bajra flour that had languished there for weeks. You know the way it is we purchase these nutritious ingredients with the very best intentions, and then the poor things just sit there staring down at us from the shelf! But something inside me snapped that morning.

 I was sick of my same old dull breakfast routine, my jeans were getting just a little too tight, and it was time to mix things up.

 

That was when my grandmother's cheela recipe came to mind. Grandma produced the most thin and crispy edges soft centred pancakes.

 However, the issue was grandma's version was delicious but oily and salty. I needed something less oily, something that would actually enable me to shed those unwanted kilos I had been carrying around.

 

Why I Fell in Love with Bajra (Pearl Millet)

Before I jump into the recipe, I want to share with you why bajra became my new best friend. This tiny grain is a treasure trove of nutrients which most people overlook. When I started researching it, I was amazed by the discoveries I found.

 

The bajra is naturally gluten-free, which is great news for those experiencing gluten sensitivity. And better news from my angle of wanting to lose those unwanted pounds, it is fiber-rich and keeps the body sated longer.

 I mean the satisfied feeling when you're not even thinking about sneaking into the fridge after two hours.

 

The protein level is impressive too significantly higher even than normal wheat flour. That way, your muscles get the fueling they require, particularly if your goal is to build lean muscle when shedding fat. And bajra possesses a low glycemic index it won’t produce those ugly blood sugar spikes that result in the inevitable crashing after an ensuing hankering for junk food.

 

Adding Spinach: The Green Boost Your Body Wants

Here was where I got a little innovative. Not all traditional recipes for cheela include vegetables, but I was resolved to incorporate as much nutrition as I possibly could into my breakfast. My first choice was obviously spinach.

 

Fresh spinach adds a lot to the dish. It is iron-rich, which is valuable if the plan is to maintain the energy level when fewer calories are being consumed.

Your metabolism is aided by the folate content, and be honest the bright green color makes the cheela sound a lot better than the average beige pancakes.

 

I discovered the trick of blanching the spinach first and squeezing the excess water. This avoids the soggy mess that would happen if the spinach were used raw.

 It also makes it combine better when it goes into the batter. Believe me when I say that the first time I used spinach raw, the texture was way off.

 

The Magic of Anti-Inflammatory Spices

This is where it gets really interesting. We've all heard spices will improve the flavor of food, yet the right blend will actually allow the body to burn fat more effectively while decreasing inflammation.

 

Turmeric is my star player here. I add about half a teaspoon per serving, and it causes the cheela to turn this amazing yellow color. Turmeric isn't just cosmetic it is bursting with curcumin, which reduces inflammation in the body. When dieting, reducing inflammation is important because long-term inflammation actually works towards making you keep the flab.

 

And then there was the ginger. I add fresh grated ginger straight into my batter since the taste is just better than powder.

Ginger is great for the digestive system and it possesses this warming sensation that somehow increases the metabolism. I found that I felt better after eating these cheelas than normal pancakes.

 

Cumin seeds are another game-changer. I lightly roast them in a dry pan until fragrant, then grind them fresh. The aroma alone makes my kitchen smell like a five-star restaurant. Cumin helps with digestion and has been shown to support weight loss in several studies.

Black pepper may appear to be an insignificant ingredient, but it is a necessity. It enables the body to better absorb the curcumin found in turmeric. By not using black pepper, the full percentage of turmeric is being missed.

After weeks of experimenting, here's the combination that works perfectly for me:

 

For the batter:

1 cup bajra flour

1 cup fresh spinach, blanched and finely chopped

1/2 teaspoon turmeric powder

1 teaspoon freshly grated ginger

1 teaspoon roasted cumin powder

1/4 teaspoon black pepper

1/2 teaspoon carom seeds (ajwain)

Salt to taste

1 small onion chopped finely

1-2 green chilies, chopped

Water as needed

 

I begin by combining all the dry ingredients in a large bowl. I add the chopped spinach, onions, and green chilies. The secret is to add water gradually when whisking steadily. You desire a batter neither too thick nor too thin it should just coat the back of the spoon yet pour effortlessly.

Keep the batter aside for 15-20 minutes. This allows the bajra flour to properly absorb the water, and the flavours get a chance to blend into each other.

The Cooking Process That Makes All the Difference

I heat my non-stick pan over medium heat and brush it with just a tiny bit of ghee. You don't need much  maybe half a teaspoon for the entire batch. Pour a ladleful of batter onto the pan and spread it thin using the back of the ladle.

 I cover the pan with a lid after the first minute. That keeps the bottom crispy on the cheela without drying it. Then I take the cover off and brown the bottom. When the edges just start to rise a little, it is time to flip.

 

It takes nearly 3-4 minutes per cheela. I serve the cheelas warm with a tiny bowl of mint chutney or plain yogurt on the side.

What I Found After Consuming These Daily

It's been three months since I started making these cheelas my regular breakfast, and the changes have been remarkable. First, I stay full until lunchtime without any mid-morning snacking. That alone probably cut out 200-300 calories from my daily intake.

I just feel my energy levels remain so stable through the morning. I would crash around 10 AM and crave the coffee or something sweet, but that does not come anymore.

 

The weight loss has been a steady 8 pounds over the course of three months. But the real value is that I just feel better. My digestion is better, and I even believe my skin clears up.

 

Hints That Will Save You Time and Aggravation

Make the batter the night before and keep it chilled. It actually benefits the second day when the flavours have had a longer time to develop. Just give it a quick stir before frying.

 

Batch prepare the spinach. I blanch a big bunch on Sunday, press the water out, cut it fine, and store it in the fridge. This way I can easily whip up cheelas on busy mornings.

 

Invest in a good quality non-stick pan. I had problems with sticking until I purchased a good pan. My cheelas now come out just right every time.

 

Keep the heat as medium. High heat makes the top char before the inside is adequately done. Low heat takes long enough to produce a rubbery cheela.

 

More than Weight Loss: The Surprising Advantages

This experiment in losing weight has turned into something even bigger. Those cheelas led me to reexplore classic Indian cuisine that somehow had slipped my mind when I was on the lookout for the latest superfoods.

Even my kids, who normally doubt anything green will be edible, now ask for these. I believe the familiar flavor of the spices makes the spinach less objectionable to them.

The anti-inflammatory benefits have been a bonus I didn't expect. My joint stiffness in the mornings has reduced significantly, and I attribute at least part of that to the regular turmeric and ginger intake.

Making It Your Own

The ease of this recipe is that it is versatile. Sometimes I include grated carrots to add sweetness and hue. Others I include a handful or two of chopped cilantro to add zing.

 

If you're having digestive woes, add more ajwain. Need it spicier? Add more black pepper or a small amount of red chili powder.

 

For those longing for the depth of flavor that traditional cheelas had, add a tablespoon of besan to the batter. It contributes a slightly altered texture and flavor profile.