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Besan ka Cheela | Besan Chilla | Cheela Chaat

Besan ka Cheela (बेसन का चीला) is a popular and tasty street food of North India that is also known as veg omelette. This pancake is prepared with besan (gram flour) and spices. This is an easy, quick and gluten free recipe. You can prepare this cheela in minutes, if you have already prepared green chutney and tomato ketchup in your fridge. There are a number of variations to make and serve besan cheela. This besan cheela is a basic recipe as you can give so many variations by adding onion, spinach or grated veggies.

Besan ka Cheela

Besan ka cheela is not only delicious but also a healthy dish. Besan or gram flour is rich in protein, fibre and iron. If you are in hurry in the morning, you can make this in minutes. To make this cheela, batter is prepared by mixing besan and basic Indian spices, spread on a tawa and then shallow fried.

In North India, it is served as a chaat by adding curd, chopped potatoes, coriander chutney and sweet chutney and garnished with chopped coriander and pomegranate. But you can enjoy it along with only green chilli sauce and tomato ketchup. It can be served during breakfast or as an evening snack. You can also pack this for lunch box.

Try more snacks recipe:

Uttapam    Samosa Chaat    Bread Roll    Vegetable Pakora    Ragda Petties

Course:  Snacks
Cuisine:  North Indian
Prep. Time:  5 minutes
Cook Time:  10 minutes
Serving:  2

Ingredients:

1 Cup Besan
½ tsp Red chilli powder
½ tsp. coriander powder
½ tsp Ajwain (carom seeds)
A small pinch asafoetida (heeng)
1 Green chilli, chopped
Some chopped coriander leaves
Salt to taste
Oil for frying

To make chaat:

1 cup curd, whisked
2 tbsp. green coriander chutney
2 tbsp. sweet imli ki chutney
2 medium size potatoes, boiled and chopped into medium pieces
1 tsp. bhuna jeera
Black salt to taste
Some chopped coriander leaves for garnishing

Instruction:

In a bowl take besan and all spices red chilli powder, coriander powder, ajwain, heeng and salt.


Add water to make a lump free batter having pouring consistency like dosa batter.


Add chopped coriander leaves and green chilli. Whisk it properly to mix everything.


Heat a tawa on medium flame. Grease it lightly with few drops of oil. When tawa is hot, pour a ladleful of batter on the surface of tawa in the center and spread it gently using the backside of a ladle or small bowl.


Spread some drops of oil around the edges of cheela and cook on a low flame.
When the base is cooked and become light brown in color, flip gently with the help of spatula. Cook it from other side until it become crispy.


Your cheela is ready. Transfer on a plate and serve hot with green coriander chutney and tomato ketchup.

besan chilla

Making of Cheela Chaat:

To searve besan ka cheela as a chaat, place a cheela in a serving plate.
Add some chopped, boiled potato pieces over it.
Pour some whisk curd, green chutney and sweet imli ki chutney.
Sprinkle some bhuna jeera and black salt.
Garnish with coriander leaves and serve immediately.

cheela chaat

Tips:

  • You can add chopped onion or any vegetable in the batter of cheela.
  • You can garnish with carrot or cabbage.
  • Serve this cheela with any chutney or sauces of your choice.
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