Besan Ka Cheela (Paneer Stuffed Besan Chilla)
Spiced chickpea-flour cheela stuffed with a flavourful paneer filling, cooked crisp on a pan.
- 240 g chickpea flour (besan)
- 60 g plain yoghurt
- water
- fine salt
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp red chilli powder
- 2 pc garlic
- 10 g fresh ginger
- 1 pc green chilli
- 10 g fresh coriander
- 200 g paneer
- 2 tbsp oil
- ½ pc lemon
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Make the batter: whisk besan, yoghurt, salt, cumin, turmeric, chilli powder and the chopped garlic, ginger, green chilli and coriander. Add water gradually until you get a smooth, pourable batter (like thick double cream). Rest 5 minutes.
- Step 2
Make the stuffing: crumble paneer into a bowl and mix with a squeeze of lemon juice and a pinch of salt (and extra chopped coriander/green chilli if you like).
- Step 3
Cook the cheela: heat a non-stick frying pan on medium. Lightly oil. Pour a ladle of batter and spread into a thin round. Cook 1-2 minutes until the base is set.
- Step 4
Add stuffing: place paneer stuffing in the centre, then fold over or top with another thin layer of batter and cook until the underside is browned and the cheela is cooked through (about 2-3 minutes more).
- Step 5
Repeat with the remaining batter and stuffing. Serve hot.
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