Besan Cheela with Egg Filling

Instructions

1. 1

   Prepare the Cheela Batter

   • In a large mixing bowl, add the besan, finely chopped onion, tomato, green chili, coriander leaves, ajwain, turmeric powder, red chili powder, garam masala, and 1 tsp of salt.
   • Gradually pour in the water while whisking continuously to create a smooth, lump-free batter. The consistency should be pourable, similar to a crepe or pancake batter.
   • Cover the bowl and let the batter rest for at least 10 minutes. This allows the besan to hydrate properly.
2. 2

   Cook the Cheela Base

   • Heat a non-stick tawa or skillet over medium heat. Once hot, brush it with about 1 tsp of oil.
   • Pour a ladleful of the batter (about 1/4 of the total) onto the center of the tawa.
   • Quickly spread the batter outwards in a circular motion with the back of the ladle to form a thin pancake, about 6-7 inches in diameter.
   • Drizzle a little oil around the edges and cook for 2-3 minutes, until the top surface appears set and the bottom is light golden brown.
3. 3

   Add and Cook the Egg Filling

   • Crack one egg directly onto the center of the semi-cooked cheela.
   • Using a fork, gently break the yolk and spread the egg evenly over the entire surface of the cheela.
   • Immediately sprinkle a pinch of the remaining salt and black pepper powder over the egg layer.
   • Allow the egg to cook for 1-2 minutes until it is about 80% set.
4. 4

   Finish Cooking and Serve

   • Carefully slide a spatula underneath and flip the cheela. Cook on the egg side for another minute until the egg is fully cooked and has golden-brown spots.
   • Fold the cheela in half and transfer it to a serving plate.
   • Repeat the process with the remaining batter and eggs to make three more cheelas.
   • Serve immediately while hot with green chutney, tomato ketchup, or a side of yogurt.