Spiced Paneer And Vegetable Besan Cheela Recipe

About this recipe

Spiced Paneer and Vegetable Besan Cheela is the perfect high-protein breakfast to kickstart your morning. This Indian-inspired dish combines the creamy richness of paneer with vibrant vegetables, all wrapped in a golden chickpea flour pancake. The spices bring warmth and depth, making each bite both flavorful and satisfying. With 38g of protein and 140g of carbohydrates per serving, this cheela offers the energy and nutrition you need to stay fueled throughout your busy day. Preparing this dish is a joy — from mixing the aromatic batter to watching the cheelas crisp up on the pan. Pair it with mint chutney or ketchup for an extra burst of flavor. Ideal for gym mornings or comfort cravings, this recipe is a must-try for anyone seeking a delicious and nourishing start to the day.

Ingredients

• 200 g Paneer
• 1 pack (500 g) Basic Besan
• 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100G Sur Black Salt
• 50 g Puramate Baking Soda
• 200 ml Mustard Oil
• - Coconut Mint Chutney Mix
• - Tomato Ketchup

Instructions

1. 1. Finely chop the onions, tomatoes, green chilies, and coriander leaves and set them aside.
2. 2. Grate the paneer into a bowl and mix it with chopped vegetables for the filling.
3. 3. In a separate bowl, combine besan, turmeric, red chili powder, cumin powder, salt, black salt, and baking soda.
4. 4. Gradually add water to the besan mixture while stirring to form a smooth, lump-free batter.
5. 5. Heat a non-stick pan and lightly grease it with oil to prevent sticking.
6. 6. Pour a ladleful of the batter onto the pan and spread it evenly to form a thin cheela.
7. 7. Cook the cheela on medium heat until the edges start to lift and the underside turns golden brown.
8. 8. Flip the cheela and cook the other side for about 2 minutes until lightly golden and cooked through.
9. 9. Place a portion of the paneer and vegetable filling on one half of the cheela.
10. 10. Fold the cheela carefully over the filling to create a semi-circle and press lightly.
11. 11. Cook the folded cheela for another minute to ensure the filling is warm and the edges are crisp.
12. 12. Repeat the process with the remaining batter and filling to make additional cheelas.
13. 13. Garnish with fresh coriander leaves and serve hot with mint chutney or ketchup.
14. 14. Enjoy a hearty and protein-rich breakfast that will keep you energized all morning.