Paneer Stuffed Besan Cheela

Yummy option for breakfast or evening snack. 

Course: Breakfast

Servings: 3-4

Cuisine: North Indian

Time: Preparation – 15 Mins, Cooking –  20 Mins, Total – 35 Mins


  1. Besan (Gram flour) – 1 cup
  2. Onion – 1 medium size (grated)
  3. Tomatoes – 1 medium size (puree)
  4. Coriander leaves – 1 tbsp
  5. Green chilli – 1 (finely chopped)
  6. Paneer – 150 gms (grated)
  7. Carom seeds (ajwain) –  1/2 tsp
  8. Coriander powder – 1 tsp
  9. Red chilli powder – 1/3 tsp
  10. Garam masala powder – 1/2 tsp
  11. Water – 3/4 cup water
  12. Oil – for cooking (You can use olive oil or ghee)
  13. Salt to taste

PS: 1 Cup = 250 ML

How to make Paneer Stuffed Besan Cheela:

  1. Take besan in a bowl and add all the ingredients – onion, tomato puree, green chilli, coriander leaves, carom seeds, coriander powder, garam masala powder, red chilli powder and salt. Mix well
  2. Add 1/2 cup water. Starting mixing it in one direction with a spoon or a wired whisk. Mix it till you get a smooth consistency batter
  3. Add 1/4 cup more water if required. It depends on the quality of the besan
  4. Heat non stick pan or tawa
  5. Pour a few drops of oil (1/3 tsp) and turn the flame to low
  6. Pour ladle full of batter and gently spread it to make a circle. Make sure cheela does not break. Turn the flame to medium
  7. Sprinkle grated paneer. Pour a few drops of oil
  8. Cook till the cheela turns light golden then flip the side
  9. Cook the other side in similar way on low to medium flame
  10. Your Paneer Stuffed Besan Cheela is ready. Serve hot with mint-coriander chutney or imli chutney or ketchup.

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