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5 from 5 votes


Paneer Stuffed Besan Cheela recipe with step by step photos and video recipe – easy and tasty breakfast recipe of stuffed cheela made with besan and paneer stuffing. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: Indian
Keyword: paneer besan cheela
Servings: 4 cheelas
Author: Achala


for the besan cheela batter :

  • 1 cup gram flour (besan)
  • 1/4 cup curd
  • 1/2 tsp red chilli powder
  • 1/2 tbsp ginger paste
  • A pinch of turmeric powder
  • 1/2 tsp carom seeds
  • Salt to taste
  • 1/2 cup water or as required
  • Oil as required for roasting cheela

for the stuffing :

  • 100 gms paneer grated
  • 1/4 cup onion finely chopped
  • 1/4 cup capsicum finely chopped
  • 1/4 cup carrot grated
  • 2 green chillies chopped
  • 3 tbsp coriander leaves finely chopped
  • 1/2 tbsp ginger paste
  • Salt to taste
  • 2 tsp oil


preparing the batter for besan cheela :

  • Collect all the required ingredients.
  • Take besan in a mixing bowl.
  • Add salt, ajwain, red chili powder, turmeric powder, and ginger paste.
  • Mix it well.
  • Then add 1/2 cup water.
  • With a spoon or wired whisk begin to mix everything. If the batter looks thick, then add 1 to 3 tbsp more water. Depending on the quality and texture of besan, addition of water will be more or less.
  • Mix in the curd and make lump free and thin batter.
  • The batter for making cheelas is now ready.

preparing paneer stuffing for the cheelas :

  • To prepare the stuffing for cheela, add 2 tsp of oil in a pan.
  • Add onion and saute for few seconds on medium flame.
  • Then add ginger paste and green chillies.
  • Saute till the raw aroma of ginger goes away.
  • Now add carrot, capsicum, and salt.
  • Stir constantly. Do not overcook the vegetables have to keep crunchy.
  • Transfer the cooked vegetables in a bowl or plate to cool them down.
  • Now add grated paneer and coriander leaves over these veggies.
  • Mix it thoroughly and keep aside.

making stuffed cheela :

  • Place a tawa to heat and pour some oil over the tawa and spread it evenly.
  • Take a ladle full of the batter and spread it with the back of the ladle in a circular motion spreading outwards, just like dosa.
  • Cook the cheela for 2-3 minutes on low to medium flame.
  • When the top of the cheela looks cooked, then put some oil on the top or sides as well.
  • Now roast the cheela until it gets golden brown from beneath and then flip.
  • Continue roasting the cheela until it gets brown spots on the other side as well.
  • As the brown spots appear, the cheela is roasted well.
  • Reduce the flame and place 2-3 tbsp of stuffing in one side of the cheela.
  • Give it a fold over in half twice, or roll to make a cylinder.
  • Transfer the cheela to the plate and prepare the rest of the cheelas likewise.
  • Serve Paneer Stuffed Besan Cheela along with green chutney for breakfast or pack it in kids snack box.



  • You can keep the size of cheelas small or big as per your desire.
  • If preparing these cheelas for kids, then omit the use of green chilies.
  • The best thing about these besan cheelas is no soaking, no grinding, no fermenting required. 
  • Spread the batter on the pan only when it is properly heated because if the pan is not fully heated the batter may stick to it.
  • Cook the Cheela at a medium flame. On high flame, the cheela will blacken very soon without getting properly cooked.
  • You want to flip them as soon as they are lightly golden and cooked and not crisp, otherwise, you cannot fold it over the filling without breaking/tearing.
  • You can also prepare the stuffing without cooking the vegetables also.