Besan cheela is a classic Indian savory pancake made with gram flour. It’s quick, protein‑rich, and perfect for busy mornings. Add three simple ingredients—crumbled paneer, curd, and kasuri methi—and the taste instantly doubles while keeping the cheela soft and flavorful.

Ingredients

For the batter

• 1 cup besan (gram flour)


• 1/2 cup crumbled paneer


• 2 tbsp curd (yogurt)


• 1 tbsp kasuri methi (crushed)


• 1 small onion, finely chopped


• 1 green chili, finely chopped (optional)


• 2 tbsp fresh coriander, chopped


• 1/4 tsp turmeric powder


• 1/2 tsp red chili powder (optional)


• 1/2 tsp roasted cumin powder


• Salt to taste


• 3/4–1 cup water (as needed to make a pourable batter)


• 1–2 tsp oil or ghee per cheela

Step‑by‑step process

1. Make the batter

• In a mixing bowl, add besan, crumbled paneer, curd, and kasuri methi.


• Add onion, green chili, coriander, turmeric, red chili powder, cumin powder, and salt.


• Whisk while gradually adding water until you get a smooth, pourable batter (no lumps).


• Rest the batter for 3–5 minutes (this helps besan hydrate and cheela turn softer).

2. Cook the cheela

• Heat a non‑stick tawa or skillet on medium heat.


• Grease lightly with oil or ghee.


• Pour a ladle of batter and spread gently into a thin round (like a pancake).


• Drizzle a few drops of oil around the edges.


• Cook for 2–3 minutes until the base turns golden, then flip.


• Cook another 1–2 minutes until both sides are cooked and lightly crisp.

3. Repeat and serve

• Make more cheelas with the remaining batter.


• Serve hot with mint chutney, ketchup, or yogurt.

Why these three add‑ins boost flavor

• Paneer: Adds protein and a soft bite, making cheela more satisfying.


• Curd: Enhances taste and keeps the cheela moist.


• Kasuri methi: Brings restaurant‑style aroma and depth.

Variations

• Veg loaded: Add grated carrot, capsicum, or spinach.


• Masala corn: Stir in boiled sweet corn.


• Cheese melt: Sprinkle a little cheese after flipping for a melty finish.


• Fasting‑style: Skip onion and use sendha namak if needed.

Tips for perfect cheela in 5 minutes

• Make a lump‑free batter; whisk well.


• Keep the batter pourable, not thick; adjust water as needed.


• Medium heat is key—too hot burns, too low dries out.


• Rest the batter briefly for softer cheelas.


• Use ghee for a richer flavor or oil for lighter cheelas.

Serving suggestions

• Pair with mint chutney, tomato chutney, or plain yogurt.


• Roll cheela with extra paneer filling for a kid‑friendly wrap.


• Serve with a side of chopped salad for a balanced meal.

Health angle

Besan cheela with paneer offers a good balance of protein, fiber, and healthy fats. Besan is gluten‑free and supports steady energy. Paneer adds calcium and protein, while added veggies increase vitamins and antioxidants.

Quick paneer filling (optional)

• Sauté 1/2 cup crumbled paneer with a pinch of salt, pepper, and chaat masala for 2 minutes.


• Spread inside the cheela, fold, and serve hot.

Make‑ahead and storage

• Pre‑mix dry ingredients and store in an airtight jar.


• In the morning, add curd, water, and paneer to whip up batter in minutes.


• Cooked cheelas stay fine in the fridge for 1 day; reheat on a pan for best texture.

Nutrition (approx. per cheela)

• Calories: 180–220 (varies by oil and paneer)


• Protein: 8–10 g


• Carbs: 18–22 g


• Fat: 8–10 g