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Besan Cheela with Cheese
Lunch • India
How to Make Besan Cheela with Cheese (Traditional & Healthy Version)
Besan Cheela with Cheese is a beloved North Indian dish, perfect for a wholesome and quick lunch. Originating from the vibrant kitchens of Punjab, besan cheela is often called the Indian savoury pancake, crafted with gram flour (besan) and a medley of fresh vegetables. The addition of cheese brings a delightful fusion of creamy texture and rich taste, making it a popular choice among both kids and adults. This dish is especially enjoyed during monsoon mornings or as a comforting meal during festive gatherings like Lohri and Baisakhi. The taste of besan cheela is a balance of earthiness from besan, freshness from herbs, and the mild spice of green chillies, all elevated by the soft, melting cheese. It’s not just delicious, but also quick to prepare, making it ideal for busy weekdays. With its high protein content and the flexibility to include various vegetables, this North Indian staple is a smart, healthy choice for those tracking their calories and nutrition. Serve it hot off the tawa with green chutney or fresh dahi for an authentic experience.
Ingredients(for 1 large cheela with cheese filling per person)
- 1 cup Besan (gram flour) (sifted)
- 1/2 cup Low-fat paneer or cheese (grated, use paneer for healthier option)
- 1 small Onion (finely chopped, pyaz)
- 1 small Tomato (finely chopped, tamatar)
- 1 Green chilli (finely chopped, hari mirch)
- 2 tbsp Coriander leaves (finely chopped, dhaniya)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chilli powder (lal mirch, optional) - optional
- to taste Salt (namak)
- approx. 1/2 cup Water (for batter)
- 2 tsp Oil (for greasing tawa, use mustard oil for authentic flavor)
Instructions
- 1
In a mixing bowl, add besan, cumin seeds, turmeric, red chilli powder, and salt. Gradually mix in water to form a smooth, lump-free batter.
5 minutes
Use a whisk for a light, airy batter.
- 2
Add chopped onion, tomato, green chilli, and coriander leaves to the batter. Mix well to distribute vegetables evenly.
3 minutes
Finely chop vegetables for a uniform cheela.
- 3
Heat a non-stick tawa or iron griddle on medium flame. Grease lightly with oil using a halved onion or brush.
2 minutes
Ensure tawa is hot before pouring batter for crisp edges.
- 4
Pour a ladleful of batter onto the tawa and gently spread into a round, thin pancake. Drizzle a few drops of oil around the edges.
2 minutes
Do not press down; let it cook undisturbed for crispness.
Why This Dish is Healthy
This Besan Cheela with Cheese recipe is a healthy choice because it's rich in plant-based protein, fiber, and nutrients. The combination of besan and low-fat cheese satisfies hunger longer, curbs unhealthy cravings, and supports muscle health. Using fresh vegetables and minimal oil keeps the calorie count low, making it perfect for weight loss and balanced diets. It's also suitable for diabetics and those seeking a nutrient-dense vegetarian meal.
Besan (gram flour) is naturally gluten-free and high in protein, fiber, and essential minerals such as iron and magnesium. The inclusion of vegetables boosts the vitamin and antioxidant content, supporting immunity and digestion. Using low-fat cheese or paneer keeps saturated fat in check while providing calcium and more protein. Minimal oil use and the absence of refined flour make this cheela a heart-healthy, weight-conscious meal, ideal for those managing calories, blood sugar, or cholesterol.
Pro Tips
- 💡Tip 1: Sift besan to avoid lumps and ensure a smooth batter.
- 💡Tip 2: Use freshly chopped vegetables for extra crunch and nutrition.
- 💡Tip 3: Cover the cheela briefly after adding cheese to help it melt evenly.
Storage & Serving
Store leftover cheelas in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa to restore crispness. Cheese may harden, so fresh is best.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
