Matar Besan And Paneer Cheela Recipe -Green Peas & Paneer Crepes
Make the delicious Matar Besan And Paneer Cheela and serve it with Tomato Onion Chutney, sliced Bananas and a cup of Masala Chai for breakfast.
Cheelas are thin crepes or dosas which are usually made with Besan as the base ingredient. Its takes very little time to prepare as these ingredients are almost always available in Indian kitchens.
Besan, which is powdered roasted Bengal Gram is a versatile ingredient that can be made into a batter, loaded with vegetables of your choice and spread on a tawa to make a healthy cheela at any time of the day.
In this recipe, we have packed our Cheelas with Green Peas that is steamed and pureed along with green chilies and ginger. Grated cheese also has been added to the batter to give it an additional flavour and texture.
Serve Matar Besan And Paneer Cheela with Tomato Onion Chutney, Tomato Garlic Chutney or any other chutney of your choice and Masala Chai for your breakfast or as a tea time snack.
If you like this recipe, you can also try other Pancake recipes such as
10 M
30 M
40 M
4 Servings
Ingredients
- 1 cup Green peas (Matar) , steamed
- 1 cup Gram flour (besan)
- 1/2 cup Paneer (Homemade Cottage Cheese) , grated
- 1 teaspoon Ginger , roughly chopped
- 2 Green Chillies , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Salt
- 2 Cooking oil , for cooking cheela
- 1/2 teaspoon Salt
- 2 teaspoons Cooking oil , for pan roasting
How to make Matar Besan And Paneer Cheela Recipe -Green Peas & Paneer Crepes
To begin making the Matar Besan And Paneer Cheela Recipe, add the Green Peas/Matar, green chillies and ginger into the mixer grinder, add water and make a thick puree.
Add the matar paste in a large mixing bowl. Into the bowl, add besan, grated cheese, turmeric powder, cumin powder and salt. Stir in water and whisk well to make a thick cheela batter.
Preheat a pan over medium heat.
Take a medium scoop of matar and paneer cheela batter and drop in the center of the pan and gently spread to make cheela. You can adjust the thickness of the cheela to suit your taste.
Drizzle oil from the sides and cook the matar besan cheela until you see golden spots on all sides.
Once the bottom side is roasted well, carefully flip the matar paneer besan cheela with a spatula and roast the other side by adding few drops of oil from sides again.
Transfer the Matar Besan And Paneer Cheela to a serving plate and serve hot.
Serve Matar Besan And Paneer Cheela with Tomato Onion Chutney, Tomato Garlic Chutney or any other chutney of your choice and Masala Chai for your breakfast or as a tea time snack.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
