Paneer Besan Cheela
Serves 1
Directions
- 1Grate the paneer into a bowl.
- 2Add chili powder, chaat masala, and a pinch of salt to the grated paneer.
- 3Mix the paneer with a fork.
- 4Chop shallots, tomatoes, and green chilies.
- 5Sieve one cup of chickpea flour into a bowl.
- 6Add carom seeds, turmeric, kashmiri chili (or paprika), roasted cumin, sumac, and salt to the chickpea flour.
- 7Add the chopped shallots, green chilies, tomatoes, and cilantro to the flour mixture.
- 8Pour half a cup of water into the mixture.
- 9Whisk everything together until well combined, adding more water if needed for desired thickness.
- 10Heat a pan and add olive oil.
- 11Pour a thin layer of the mixture into the pan.
- 12Spread some chili oil and black date paste onto the cooking cheela.
- 13Flip the cheela to cook the other side until golden.
- 14Add the grated paneer to one half of the cooked cheela.
- 15Fold the cheela in half.
- 16Transfer the cooked cheela to a plate.
- 17Serve with cilantro chutney, ketchup, or both.
- 18Cut and enjoy your paneer besan cheela.
Ingredients
- 14 ounces Paneer
- tsp Chilli powder
- tsp Chaat masala
- pinch Salt
- Shallots
- Green chillies
- Tomatoes
- Cilantro
- Carom seeds
- Turmeric
- Kashmiri chili or paprika
- Roasted cumin
- Sumac
- 1 cup Chickpea flour
- 0.5 cup Water
- Olive oil
- Cilantro chutney
- Ketchup
Equipment
GraterBowlForkKnifeCutting boardContainerSieveWhiskPanSpatulaPlate
Tips
- The dish is super customizable, and you can add spices and veggies you have on hand.
- Cook on each side until golden.
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