Stuffed Multigrain Cheela

I always love to have a vast variety of options for the breakfast. This one is a little healthy yet delicious. I have used three different types of flour for making this cheela. The stuffing is quite simple. Hope you guys enjoy it!!!

Course: Breakfast

Cuisine: Indian

Time: Preparation – 30 mins, Cooking – 20 mins, Total – 50 mins

Servings: 3-4 (will make around 8 cheelas)


  1. Wheat Floor – 1/2 cup
  2. Semolina (Sooji) – 1/2 cup
  3. Flaxseed Powder – 1/4 cup
  4. Curd – 1/2 cup
  5. Water – 1 1/4-1/2 cups
  6. Onion – 1 cup (finely chopped)
  7. Capsicum – 1 cup (finely chopped)
  8. Paneer (Cottage Cheese) – 3/4 cup (crushed)
  9. Ketchup – 3 tbsp
  10. Black Pepper Powder – 1/2 tsp
  11. Green Chutney – 3 tbsp (recipe here)
  12. Oil – for cooking
  13. Salt to taste

PS: – 1 Cup = 250 ML

How to make Stuffed Multigrain Cheela:

  1. Take a mixing bowl. Add wheat flour, sooji, flaxseed powder and curd. Mix with a whisk or spoon
  2. Add 1 1/4 cups of water and salt. Mix well till you get the smooth consistency. Keep aside for 20 mins
  3. Mix again. Add another 1/4 cup of water if required and mix well. Keep aside the batter
  4. Heat 1 tbsp oil in a pan. Add onions and capsicum. Cook till onions are translucent
  5. Add paneer, ketchup, black pepper powder and salt. Mix well and cook for 1-2 mins. Keep aside the stuffing
  6. Heat a non-stick pan or a tawa. Pour a few drops of oil
  7. Spread a ladle full of batter on the tawa and make a circle. Make sure it doesn’t break
  8. Cook on medium flame. Once it’s golden-brown flip and cook the other side for another 2-3 mins on medium flame
  9. Similarly cook rest of the cheelas and keep aside
  10. Place a cheela on a plate or a flat surface. Spread 1 tsp of green chutney and place desired quantity of the stuffing in the center
  11. Roll from both sides and your Stuffed Multigrain Cheela is ready!!!


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