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High Protein Besan Chilla


For Cheela Batter

150 gm besan (chickpea flour)
Red chili powder, to taste
Salt, to taste
Pinch of hing (asafoetida)
1 tsp cumin seeds
Water, as needed to make a smooth batter

For Tofu/ Paneer Filling

100 gm tofu, crumbled
Red chili powder, to taste
Salt, to taste
1-2 green Chilies, finely chopped
A handful of chopped coriander

For Serving

Green Chutney or green chilli sauce


Prepare Cheela Batter
In a mixing bowl, combine 150 gm of besan, red chili powder, salt, a pinch of hing, and cumin seeds. Gradually add water and whisk until the batter is smooth and free of lumps. The consistency should be similar to pancake batter.

Make Tofu Filling
In another bowl, mix crumbled tofu with red chili powder, chopped green chilies, coriander, and salt. Combine well.

Cook Cheela
Heat a dosa pan(try to use Iron pan) over medium heat. Pour a ladleful of the besan batter and spread it evenly to form a thin cheela. Cook until the edges start lifting from the pan and the bottom is golden brown, then flip and cook the other side.

Add Filling
Once the second side is cooked, spread a portion of the tofu filling over half of the cheela. Fold the other half over to cover the filling, pressing gently.

Remove from the pan and serve hot with green chutney or chili sauce.

Enjoy this protein-rich paneer (tofu) besan cheela as a nutritious breakfast or a light meal, perfect for fueling your day with delicious and wholesome ingredients.