Besan Cheela
بیسن کا چیلا
Besan cheela is a quick breakfast made from a simple batter of and water, loaded with onion, tomato, green chili and coriander and spread thin on a hot . It has no eggs and no wheat, which makes it a useful standby for anyone avoiding either, and it's filling thanks to the protein in gram flour. A pinch of helps digestion and gives it the same flavour as a good pakora.
- ⏱ Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Easy
- Serves 3
Method
Tap a step when it is done.
Sift the besan into a bowl to remove lumps. Add the water a little at a time, whisking, to make a smooth batter about as thick as pancake batter. Rest for 10 minutes.
Stir in the onion, tomato, green chilies, coriander, ginger, ajwain (crushed between your palms), turmeric, crushed chilies and salt.
Heat a or non-stick pan over medium heat and grease it lightly. Pour a ladle of batter in the centre and spread it quickly in circles with the back of the ladle into a thin round, about 18 cm.
Drizzle a teaspoon of oil around the edge and cook for 2–3 minutes, until the top looks dry and the bottom is golden. Flip and cook the second side for 1–2 minutes, pressing lightly.
Repeat with the remaining batter. Serve hot with green chutney, ketchup or yogurt.
Kitchen notes
If the cheela tears when you flip it, the batter is too thin or the pan isn't hot enough. Add a spoon of besan or wait a bit longer before flipping.
The first one is often a test. Adjust the heat and the batter after it.
Grated carrot, chopped spinach or a little grated paneer make good additions.
A pancake without eggs or wheat
Cheela, also called pura in some Punjabi homes, is one of the fastest breakfasts you can make from the pantry. Gram flour and water make a batter in a minute, and whatever vegetables are at hand go in. It’s popular with families who don’t eat eggs on certain days, with anyone avoiding wheat, and on mornings when there is no dough ready for parathas.
The batter
The batter should be pourable but not watery, about the thickness of pancake batter. Sift the besan first; it lumps easily. Resting the batter for ten minutes lets the flour hydrate, which helps the cheela hold together when you flip it.
is the traditional spice here, as in pakoras. Crush it between your palms before adding to release its oils.
Cooking it well
Use medium heat. Too hot, and the outside browns before the inside cooks, leaving a raw, bitter taste. Spread the batter thin and quickly, drizzle oil around the edge, and flip only when the top looks dry. A non-stick pan makes the first attempts easier; a well-seasoned iron tawa gives crisper edges.
Serving
Serve with green chutney, imli chutney, ketchup or a bowl of yogurt, and a cup of chai.
Questions people ask
Can I make the batter ahead?
Mix the besan and water up to a day ahead and keep it in the fridge, but add the onions and salt just before cooking, or they release water.
Is besan cheela healthy?
It is a good source of plant protein and fibre and uses little oil. It's also naturally gluten-free, as long as the besan isn't mixed with wheat flour.
Why is it bitter?
Raw besan tastes bitter. Make sure each cheela is cooked through until golden on both sides.
Nutrition (estimate, per serving)
- Calories
- 230
- Protein
- 9 g
- Fat
- 11 g
- Carbs
- 24 g
