📝 About This Recipe
A beloved staple in North Indian households, Besan Cheela is a protein-packed, gluten-free flatbread made from earthy chickpea flour and a vibrant medley of fresh aromatics. These savory pancakes boast a delicate, lacy texture with crisp edges and a soft, spiced interior that sings with the flavors of ginger, green chili, and fresh cilantro. Perfect as a nutritious breakfast or a light dinner, they are as versatile as they are delicious, offering a wholesome alternative to traditional wheat-based breads.
🥗 Ingredients
The Batter Base
- 2 cups Besan (Gram Flour/Chickpea Flour) (sifted to remove lumps)
- 1.5 cups Water (added gradually for a pourable consistency)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1/2 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1 teaspoon Salt (or to taste)
- 1 pinch Hing (Asafoetida) (aids digestion and adds umami)
Fresh Aromatics and Mix-ins
- 1/2 cup Red Onion (very finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped leaves)
- 2 pieces Green Chilies (deseeded and minced)
- 1 inch Ginger (peeled and finely grated)
- 1/4 cup Tomato (deseeded and finely diced)
For Frying
- 3-4 tablespoons Ghee or Avocado Oil (for drizzling and crisping)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted besan, turmeric, red chili powder, salt, hing, and ajwain until well combined.
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2
Slowly pour in the water while whisking continuously to prevent lumps from forming. The goal is a smooth, pourable batter with the consistency of heavy cream.
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3
Allow the batter to rest for 10 minutes; this allows the chickpea flour to hydrate properly, resulting in a better texture.
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4
After resting, stir in the finely chopped onions, cilantro, green chilies, grated ginger, and diced tomatoes. Mix well.
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5
Check the consistency again. If the vegetables have thickened the batter too much, add 1-2 tablespoons of water.
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6
Heat a non-stick or well-seasoned cast-iron skillet (tawa) over medium heat. Lightly grease the surface with a few drops of oil.
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7
Pour a ladleful (about 1/3 cup) of batter into the center of the hot pan.
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8
Using the back of the ladle, gently spread the batter in a circular motion starting from the center and moving outwards to form a thin crepe.
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9
Drizzle half a teaspoon of ghee or oil around the edges and a few drops on top of the cheela.
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10
Cook for 2-3 minutes on medium heat until the edges start to lift and the bottom turns a beautiful golden-brown.
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11
Carefully flip the cheela using a flat spatula. Press down gently to ensure even cooking on the other side.
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12
Cook the second side for another 1-2 minutes until spotted with brown. Flip once more for 30 seconds to ensure maximum crispness.
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13
Remove from the pan and serve immediately while hot and crisp. Repeat with the remaining batter.
💡 Chef's Tips
For the crispest edges, ensure your pan is fully preheated before pouring the batter. If the batter sticks, wipe the pan with a damp paper towel or a slice of raw onion between cheelas to reset the surface. Always chop your vegetables as finely as possible; large chunks will make the cheela tear when you try to spread it thin. For an extra protein boost, you can sprinkle some grated paneer or tofu on top of the cheela while the first side is cooking. To keep them soft for tiffin boxes, stack the cooked cheelas in an insulated container lined with a paper towel.
🍽️ Serving Suggestions
Serve hot with refreshing Mint-Coriander Chutney and a side of tangy Tamarind Chutney. Pair with a cup of hot Masala Chai for a classic Indian breakfast experience. Serve alongside a bowl of plain Greek yogurt or a spiced Raita to balance the heat. Fold them over a filling of spiced mashed potatoes (Masala) for a more substantial meal. Top with a squeeze of fresh lime juice and a sprinkle of Chaat Masala just before serving.