Golden & Crispy Besan Cheela

Name: How to Make Golden & Crispy Besan Cheela | Easy & Delicious Golden & Crispy Besan Cheela Recipe
Total time: 10 min
Yield: 2
Cuisine: north-indian

#GF26 :- Enjoy the delicious taste of homemade Besan Cheela, a popular Indian savory pancake made with gram flour and fresh vegetables. Crispy on the outside and soft on the inside, this easy-to-make recipe is perfect for breakfast, lunch, or an evening snack. Flavored with aromatic spices and fresh coriander, Besan Cheela tastes wonderful when served hot with green chutney, tomato ketchup, or curd. It’s a simple, satisfying, and budget-friendly recipe that the whole family will love!

prep time 10 Mins

cook time 15 Mins

chef Richa Pathak

Step 1

Prepare the Batter: Add besan, turmeric powder, red chilli powder, cumin seeds or ajwain, and salt to a mixing bowl. Gradually add water and whisk until you get a smooth, lump-free batter.

Step 2

Add the Vegetables. Mix in the chopped onion, tomato, green chilli, and fresh coriander leaves. Stir well to combine all the ingredients.

Step 3

Heat the Pan. Heat a non-stick pan or tawa over medium heat. Lightly grease it with oil or ghee.

Step 4

Spread the Batter. Pour a ladleful of batter onto the hot pan and gently spread it into a thin, round pancake.

Step 5

Cook Until Golden. Drizzle a little oil around the edges. Cook for 2–3 minutes until the bottom turns golden brown, then flip and cook the other side until done.

Step 6

Serve Hot.

Step 7

Transfer the cheela to a plate and repeat with the remaining batter. Serve hot with green chutney, tomato ketchup, or fresh curd.

Calories 250 Kcal

Total Fat 8 g

Carbs 30 g

Protein 10 g

ESSENTIAL ITEMS

1 cup besan (gram flour)

1 chopped small onion

1 chopped small tomato

2 tbsp fresh coriander leaves

0.25 tsp turmeric powder

0.5 tsp red chilli powder

0.5 tsp cumin seeds or carom seeds (ajwain)

as per taste salt

as required water

as required oil or ghee for cooking

OPTIONAL

1 green chilli, finely chopped

Recipe by:

Richa Pathak

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