PANEER STUFFED BESAN CHEELA RECIPE
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.
paneer besan cheela
for the besan cheela batter :
gram flour (besan)
red chilli powder
A pinch of
Salt to taste
water or as required
Oil as required for roasting cheela
for the stuffing :
onion finely chopped
capsicum finely chopped
green chillies chopped
coriander leaves finely chopped
Salt to taste
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.
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