Recipe – Chickpea flour pancake (Besan cheela) with filling

besan cheela with filling

Well, here’s a recipe that I made as Recipe #5 of my 30 recipe challenge. I have a bucket list item that requires me to make 30 dishes this year – that I have never made before, and that are not desserts. (preferably, main course dishes)


Chickpea flour (Besan) – 2 cups
Carom seeds (ajwain) – 1/4 teaspoon
Salt to taste
Oil – 1 tablespoon
Paneer (Cottage cheese) cut in cubes – 1 cup
Tomato 1 medium – chopped into cubes
Corn – 1 cup
Green peas – 1 cup
Green chillies 2-3
Coriander powder – 1 teaspoon
Cumin seeds – 1 teaspoon

Put chickpea flour in a bowl. Add salt and carom seeds. Then, add water, little by little, and whisk to make a smooth dosa like batter.

Chop the green chillies.

Heat 1 tbsp oil in a non stick pan and add cumin seeds. When the seeds begin to splutter, add the green chilies and coriander powder. Toss in tomato, corn, peas, and paneer. Add salt and mix well. Heat until cooked.

Heat a skillet, and put a little oil on it. Pour a little batter and spread into a round pancake.
Cook till the underside is light brown, then spread a little filling over the pancake and fold it. You can fold it any way you want. I folded pancakes into various shapes – a half circle, a cone, and a roll.

Take the pancake off the skillet, and serve hot.

There’s a recipe by Sanjeev Kapoor that I had consulted while making this (although I initially got the pancake folding idea from one of Tarla Dalal’s recipe). I am sharing the link below –


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