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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
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Cook Time 45 minutes
Total Time 45 minutes
Servings: 4 serving
Course: Breakfast
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Cheela batter
  • 3/4 cup besan (chickpea flour)
  • 2 tbsps yogurt
  • 1 tbsp coriander finely chopped
  • 1/4 tsp salt
  • pinch turmeric powder
  • pinch asafoetida powder (optional)
  • 1/2 cup water (plus 2 tbsps extra if you need it)
For Paneer Bhurji
  • 1/2 cup paneer crumbled
  • 1 green chilli
  • 2 tbsps bell peppers finely chopped
  • 2 tbsps onions finely chopped
  • to taste salt
  • 1 tbsp coriander finely chopped

Method
 

  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.

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.