Sooji Cheela with Paneer

Ingredients(for 2 medium cheelas with paneer filling per serving)

• 1 cup Sooji (semolina) (preferably fine)
• 100 grams Paneer (Indian cottage cheese) (grated or crumbled)
• 1/3 cup Dahi (curd/yogurt) (for batter)
• 1 small Onion (finely chopped)
• 1 small Tomato (finely chopped)
• 1/2 Capsicum (shimla mirch) (finely chopped) - optional
• 1 Green chilli (finely chopped, adjust to taste) - optional
• 2 tbsp Coriander leaves (dhaniya) (finely chopped)
• 1/2 tsp Jeera (cumin seeds)
• 1/4 tsp Red chilli powder
• 1/4 tsp Haldi (turmeric powder)
• to taste Salt
• 2 tsp Oil or ghee (for roasting)

Instructions

1. 1

   In a large bowl, combine sooji, dahi, haldi, red chilli powder, salt, and enough water to make a smooth, pourable batter. Let it rest for 10 minutes so the sooji absorbs moisture.

   10 minutes

   Resting the batter ensures soft and fluffy cheelas.

2. 2

   Meanwhile, prepare the paneer filling by mixing grated paneer, chopped onion, tomato, capsicum, green chilli, coriander leaves, and a pinch of salt in a separate bowl.

   5 minutes

   Use fresh homemade paneer for the best taste and texture.

3. 3

   Heat a tawa (griddle) on medium flame. Add a few drops of oil or ghee and sprinkle jeera on the hot surface.

   2 minutes

   Using a non-stick tawa requires less oil and prevents sticking.

4. 4

   Pour a ladleful of sooji batter onto the tawa and spread it gently in a circular motion, forming a medium-sized cheela.

   1 minute

   Do not spread too thin; it helps retain moisture and texture.