Besan paneer cheela
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Makes: 1 portion
Ingredients
- 20g besan (chickpea gram flour)
- 20g semolina (rava or sooji)
- Water, as needed
- 1 tsp cumin seeds
- 1 tsp turmeric
- 10 ml oil
- 40g onions, finely chopped
- 1/2 tsp ginger, minced
- 1/2 tsp garlic, minced
- 30g paneer (indian cottage cheese), small cubes
Method
-
Mix gram flour and semolina with water to make thin batter of pouring consistency. Add cumin seeds and turmeric. Set aside for 10-15 minutes.
-
Heat oil in a pan and sautee onion for 1-2 minutes in a pan, then add ginger and paneer and cook for a further 2 minutes.
-
Heat a pan to a medium heat and grease it with oil. Pour the batter first and move the pan to make a circle. Once cooked on one side, flip and cook again.
-
Top with onion-paneer mixture and fold the cheela in half.
| Nutrient | Per portion (129g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 366 | 284 |
| Protein | g | 16 | 12 |
| Sodium | mg/mmol | 13/0.6 | 10/0.4 |
| Potassium | mg/mmol | 300/7.5 | 240/6 |
| Phosphorus | mg/mmol | 220/7 | 170/5.4 |
| Calcium | mg/mmol | 210/5.3 | 160/4 |
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