Tandoori Paneer And Oats Cheela Recipe

About this recipe

Tandoori Paneer and Oats Cheela is a wholesome Indian breakfast that brings together the smoky and tangy flavors of tandoori-marinated paneer and the hearty goodness of oats-based cheela. The paneer is marinated in a blend of yogurt and spices, then lightly seared for a perfect char, while the oats batter is spiced with herbs and cooked into soft, savory cheelas. This protein-packed dish is balanced with a refreshing mint-coriander chutney, making it an ideal start to the day for active individuals aiming for muscle gain.

Ingredients

• 200 g Paneer
• 200 g Dahi
• - Tandoori Seasoning 50g
• - Powder Oats
• - Besan
• 500 g Onion
• 100 g Salt
• 1 liter Sunflower Oil
• 100 g Lemon
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine yogurt, tandoori masala, red chili powder, turmeric, and garam masala. Add paneer cubes and coat them well. Let the paneer marinate for 20 minutes.
2. 2. In another bowl, mix powdered oats, gram flour, finely chopped onions, coriander leaves, green chili, cumin seeds, and salt. Add enough water to form a thick, pourable batter.
3. 3. Heat a non-stick pan and lightly grease it with oil. Pour a ladle of the oats batter onto the pan and spread it in a circular motion to form a cheela. Cook on medium heat for 2-3 minutes on each side until golden brown. Repeat with the remaining batter.
4. 4. Heat a separate pan, add a little oil, and sear the marinated paneer on medium heat for 2-3 minutes until slightly charred.
5. 5. Serve the oats cheelas topped with the tandoori paneer cubes, garnished with a squeeze of lemon and additional coriander leaves. Pair with mint-coriander chutney for a complete meal.