Spicy Tandoori Besan Cheela Recipe

About this recipe

Spicy Tandoori Besan Cheela is a flavorful and protein-rich Indian pancake made from gram flour, spiced with aromatic tandoori masala and topped with fresh vegetables. Perfect for a hearty breakfast, this dish caters to fitness enthusiasts looking for a wholesome, nutritious start to their day. It’s quick to prepare, packed with energy, and delivers a satisfying punch of spice and texture, making it both delicious and invigorating.

Ingredients

• 500 g Tomato - Hybrid
• 1 kg Bell Peppers
• 250g Green Chilli
• - Tandoori Seasoning 50g
• 100G Oleo
• - Besan
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine gram flour, tandoori masala, turmeric powder, red chili powder, asafoetida, and salt. Mix well.
2. 2. Gradually add lemon juice and enough water to the dry ingredients, whisking to create a smooth, lump-free batter with a pancake-like consistency.
3. 3. Fold in chopped tomatoes, bell peppers, green chilies, and coriander leaves into the batter, ensuring an even distribution.
4. 4. Heat a non-stick pan or skillet over medium heat and lightly grease it with vegetable oil.
5. 5. Pour a ladle of batter onto the pan, spreading it into a thin circle. Cook for 2-3 minutes until the edges turn golden brown and the bottom is crisp.
6. 6. Flip the cheela carefully and cook the other side for another 2-3 minutes until golden and cooked through.
7. 7. Repeat the process with the remaining batter, adding oil as needed between batches.
8. 8. Serve hot with mint chutney or yogurt for dipping, and garnish with additional coriander leaves if desired.