Besan Cheela stuffed with Paneer Bhurji
If you are from the South of Vindhyas, cheela / chila is not a much heard of term. It is a staple North Indian breakfast dish. To put it in simple terms, it is like an instant dosa made using besan. However unlike adai, which is a lentil based dosa preparation, cheelas are much thinner and crepe lik
Servings
4serving
Cook Time
45minutes
Servings
4serving
Cook Time
45minutes
Ingredients
For Cheela batter
For Paneer Bhurji
Instructions
  1. In a large bowl, add the besan, yogurt, coriander, salt, turmeric, asafoetida and add water gradually with constant whisking to make a smooth batter. It should be a smooth pouring consistency. Cover and keep aside for 15 minutes.
  2. In a pan, heat the oil. Add the minced green chilli, bell peppers and onions with a pinch of salt. Allow to cook on low-medium flame until onions have softened. Add the crumbled paneer, coriander and toss well.
  3. Allow this to cook on medium heat for a few seconds.Remove into a bowl. Keep aside.
  4. To make cheelas, heat a non stick tava or pan. Grease pan with kitchen paper.
  5. Using 1/4 cup batter per chila, pour it in the center and quickly making concentric circles spread it out into a circle, going as thin as possible. Drizzle 1/2 tsp oil around the chila. In 20-30 seconds, flip it over and cook other side similarly.
  6. 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.
  7. Place the ready chilas on a plate. Place the filling in one quarter of the chila and fold over in half twice, as shown in the photos.
  8. Serve with green chutney or as it is.
Recipe Notes

VEGAN GLUTEN-FREE OPTION.

This recipe is naturally gluten-free. To make it vegan, omit the yogurt and add extra water to make the batter. You could fill it with vegetables or a tofu crumble with vegetables.