Besan Cheela with Egg Filling
A savory besan cheela wrapped around a softly spiced egg filling makes a satisfying Indian breakfast or light meal. The gram flour batter cooks up tender with crisp edges, while the eggs keep the filling hearty without feeling too heavy.
For 4 servings
- mix · ~10 min
Make the cheela batter.
1.Add besan to a mixing bowl with half the onion, tomato, 1 chopped green chili, 2 tbsp coriander leaves, red chili powder, half the turmeric powder, 1/2 tsp cumin seeds, and half the salt.2.Pour in water gradually and whisk until smooth with no lumps.3.Adjust to a pourable batter that spreads easily but is not watery.4.Let the batter rest for 10 minutes.TIPA short rest helps the besan hydrate fully and gives a smoother cheela. - saute · ~7 min
Cook the egg filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add the remaining 1/2 tsp cumin seeds and let them sizzle for a few seconds.3.Add the remaining onion and green chili, then cook until the onion softens, about 2 to 3 minutes.4.Crack in the eggs and add the remaining turmeric powder, black pepper, and remaining salt.5.Stir gently and cook until the eggs are just set but still soft.6.Turn off the heat and mix in the remaining coriander leaves and lemon juice.TIPKeep the eggs slightly soft so the filling stays moist after folding into the cheela. - fry · ~12 min
Cook the cheelas.
1.Heat a flat pan or tawa over medium heat and brush it with a little oil.2.Pour one-fourth of the batter onto the pan and spread it into a thin round.3.Drizzle a little oil around the edges and cook until the base looks set and lightly golden, about 2 minutes.4.Flip and cook the other side for 1 to 2 minutes.TIPUse medium heat so the cheela cooks through before the outside gets too dark. - assemble · ~2 min
Fill and fold the cheelas.
1.Place one-fourth of the egg filling on one half of each hot cheela.2.Fold the other half over the filling.3.Cook for 30 seconds more to warm everything through. - serve
Serve the besan cheela hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the besan batter the full 10 minutes so it hydrates and spreads without tearing.
- 2If the batter thickens while resting, loosen it with a spoonful or two of water before cooking.
- 3Spread each cheela quickly after pouring; once besan starts setting, it becomes harder to thin out evenly.
- 4Cook the egg filling only until softly set, because it will cook a little more after folding into the hot cheela.
- 5Use medium heat on the tawa; high heat browns the outside before the besan center cooks through.
- 6Brush oil around the edges, not just under the cheela, to get the characteristic crisp rim.
- 7Serve immediately after folding for the best contrast between crisp cheela and moist egg filling.
Adapt it for your goals.
High-protein
Add extra eggs to the filling or mix a spoonful of grated paneer into it for a heartier breakfast with more staying power.
low oilLow-oil
Cook the cheelas on a good nonstick pan with a light brushing of oil instead of drizzling, while keeping the same filling and flavor.
spicierSpicier
Increase green chili and red chili powder, or add a pinch of chaat masala to the egg filling for a sharper, street-style kick.
vegetarian no eggVegetarian-no-egg
Replace the egg filling with paneer bhurji made using the same onion, chili, turmeric, coriander, and lemon for a similar texture and flavor.
Why this is on our healthy list.
Protein-Rich Meal
Eggs and besan together make this dish filling and satisfying, helping it work well as a balanced breakfast or light meal.
Fiber From Besan and Vegetables
Chickpea flour, onion, tomato, and coriander add fiber and plant nutrients that make the cheela more wholesome than a plain egg wrap.
Naturally Gluten-Free Base
Because the wrap is made with besan instead of wheat flour, it suits people looking for a naturally gluten-free option.
Frequently asked questions
The batter is usually too thin or the cheela was flipped too early. Let the first side set fully and turn lightly golden before flipping.
