Besan jo Cheelo
A simple Sindhi-style gram flour flat pancake that cooks up soft in the center with lightly crisp edges. Onion, green chili, and coriander add everyday flavor, making it a handy breakfast or light meal with chutney or yogurt.
For 4 servings
- prep · ~3 min
Chop the onion, green chili, and coriander leaves.
- mix · ~4 min
Make the batter.
1.Add besan, cumin seeds, red chili powder, turmeric powder, and salt to a mixing bowl.2.Add chopped onion, green chili, and coriander leaves.3.Pour in the water gradually and whisk to a smooth, lump-free batter.4.Keep the batter medium thick so it spreads easily but still holds the onions.TIPIf the batter feels too thick, add 1 to 2 tbsp more water. A very thin batter makes the cheelo tear. - rest · ~10 min
Rest the batter for 10 minutes.
- fry · ~5 min
Cook the first cheelo.
1.Heat a flat pan or tawa over medium heat and grease it with 1 tsp oil.2.Pour one quarter of the batter onto the pan and spread it gently into a medium round cheelo.3.Cook until the base looks set and light golden, about 2 to 3 minutes.4.Drizzle a few drops of oil around the edges, flip, and cook the other side for 2 minutes.TIPKeep the heat medium. High heat browns the outside too quickly before the center cooks. - fry · ~15 min
Cook the remaining cheelo.
Repeat with the remaining batter, using 1 tsp oil for each cheelo, until all 4 are cooked with golden spots on both sides.
- serve
Serve hot.
Serve Besan jo Cheelo hot on its own or with yogurt, pickle, or chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the besan with water gradually to prevent dry lumps that make the cheelo cook unevenly.
- 2After the 10-minute rest, stir the batter again because onion releases water and can thin it slightly.
- 3Spread the batter gently, not too thin, so the cheelo stays soft inside and does not tear on flipping.
- 4Wait until the surface looks set and the edges loosen naturally before flipping the first side.
- 5If onions start catching on the pan, lower the heat slightly and add a few extra drops of oil around the rim.
- 6Cook and serve immediately for the best contrast of crisp edges and tender center; stacked cheelos soften quickly.
- 7Leftover batter can be refrigerated for a few hours, but stir well before cooking as the besan settles.
Adapt it for your goals.
Low-oil
Use a well-seasoned tawa or nonstick pan and brush on only a light film of oil for a lighter breakfast.
high proteinHigh-protein
Serve the cheelo with thick yogurt or stuff with paneer to turn it into a more filling, protein-rich meal.
no onionNo-onion
Skip the onion and add a little extra coriander and cumin for a simpler version that still keeps the classic besan flavor.
spicierSpicier
Increase green chili and red chili powder for a hotter cheelo that pairs especially well with plain yogurt.
Why this is on our healthy list.
Plant-Based Protein
Besan, made from chickpeas, adds plant protein that makes this cheelo more sustaining than many plain flour flatbreads.
Fiber From Besan and Onion
Chickpea flour and onion contribute fiber, which can help make this breakfast feel satisfying and balanced.
Herb and Spice Benefits
Coriander, cumin, chili, and turmeric bring flavor with small amounts of beneficial plant compounds beyond just heat and color.
Frequently asked questions
The batter is usually too thin or the cheelo was flipped too early. Keep the batter medium thick and wait until the top looks set and the edges release.
