I have many food stories and most of them happen when I travel around India and around the world. One of my favorites is Kolkata, where I have many stories to tell. It was the first time I had ever tasted cheela’s that were served with lip smacking garlic chutney and green chutney. The cold nights, along with hot cheela’s and ending it with Shikanji was an all time favorite.
Serve the Besan Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner.
If you like Cheela, then try out our super delicious and wholesome combinations to make cheela
Cuisine: Indian
Course: North Indian Breakfast
Diet: High Protein Vegetarian
Equipments Used: Cast Iron Tawa/ Flat Skillet
Cooks in 30 M
Total in 50 M
To begin making the Besan Pyaz Ka Cheela Recipe, combine all the ingredients for the Besan Chilla in a large bowl.
Gradually add water to make a thick batter.
Check the salt and spice levels and adjust to suit your taste.
The cheela batter will be similar to the consistency of a dosa batter or pancake batter. The batter should be able coat the back of the spoon.
The next step is to cook the Besan Pyaz Cheela in a pan
Preheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.
Drizzle some olive oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook on the other side for a few seconds.
Once done, transfer to a plate and proceed to make the chillas with the remaining batter.
Serve the Besan Pyaz Ka Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner.