Chicken Keema Cheela
A protein-packed twist on a classic! Savory chickpea flour pancakes are filled with a spicy, flavorful minced chicken filling. This dish is perfect for a hearty breakfast, a light lunch, or even dinner.
For 4 servings
3 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Cheela Batter
- b.In a large mixing bowl, combine the besan, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, carom seeds, asafoetida, 0.75 tsp salt, and 2 tbsp of chopped coriander leaves.
- c.Gradually pour in about 1.5 cups of water while whisking continuously to form a smooth, lump-free batter. The consistency should be pourable, similar to a crepe or thin pancake batter.
- d.Cover the bowl and let the batter rest for at least 15-20 minutes. This helps the besan to hydrate properly.
- 2
Step 2
- a.Cook the Chicken Keema Filling
- b.Heat 2 tbsp of oil in a non-stick pan or kadai over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- c.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
- d.Add the chopped tomato and cook for 3-4 minutes, mashing it with the back of the spoon, until it turns soft and pulpy.
- e.Stir in the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, and 0.5 tsp salt. Cook the spice mixture for 1-2 minutes until the oil begins to separate from the masala.
- f.Add the minced chicken to the pan. Use your spoon to break up any lumps. Cook for 8-10 minutes, stirring frequently, until the chicken is cooked through and the mixture is completely dry.
- g.Turn off the heat. Stir in the garam masala, lemon juice, and the remaining 2 tbsp of chopped coriander leaves. Mix well and set the filling aside.
- 3
Step 3
- a.Cook and Assemble the Cheelas
- b.Heat a non-stick tawa or flat skillet over medium heat. Lightly grease it with a few drops of oil and wipe with a paper towel for an even coating.
- c.Give the rested batter a quick stir. Pour a ladleful (about 1/4 cup) onto the center of the hot tawa.
- d.Working quickly, spread the batter outwards in a circular motion to form a thin cheela, about 6-7 inches in diameter.
- e.Drizzle about 1/2 tsp of oil around the edges and a little on top. Cook for 2-3 minutes, or until the top surface looks dry and the edges start to crisp up and lift from the pan.
- f.Flip the cheela carefully and cook for another 1-2 minutes on the other side until light golden-brown spots appear.
- g.Place 2-3 tablespoons of the chicken keema filling on one half of the cheela. Fold the other half over the filling.
- h.Gently press down and let it cook for 30 seconds. Slide it onto a plate.
- i.Repeat the process with the remaining batter and filling to make about 8 cheelas in total.
- j.Serve immediately with mint chutney, tamarind chutney, or plain yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the cheela batter has a smooth, flowing consistency. If it's too thick, add a tablespoon of water at a time. If too thin, add a tablespoon of besan.
- 2Resting the batter is a crucial step for soft and pliable cheelas. Don't skip it.
- 3Make sure the keema filling is dry. Any excess moisture can make the cheelas soggy and difficult to fold.
- 4Maintain a consistent medium heat for the tawa. If it's too hot, the cheela will cook too fast and burn; if too low, it will become chewy.
- 5For extra flavor, you can add finely chopped mint leaves or a pinch of chaat masala to the keema filling.
- 6To make the cheelas crispier, add 1-2 tablespoons of rice flour or sooji (semolina) to the besan batter.
Adapt it for your goals.
Vegetarian
Replace the chicken keema with crumbled paneer (Indian cottage cheese), mashed potatoes, or a mix of finely chopped vegetables like carrots, peas, and bell peppers.
Different FlourDifferent Flour
Make the cheelas with moong dal batter (Pesarattu) for a different flavor and texture. You can also use a mix of besan and oat flour for a healthier version.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder in the keema filling. You can also add a slit green chili while sautéing the onions for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Combining lean chicken and chickpea flour, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Besan (chickpea flour) is a great source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from besan release energy slowly, preventing sudden spikes in blood sugar and keeping you energized for longer periods.
Good Source of Iron
Chicken is a good source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and maintaining healthy blood cells.
Frequently asked questions
Yes, it is a relatively healthy and balanced dish. The cheela is made from besan (chickpea flour), which is rich in protein and fiber. The chicken keema provides high-quality lean protein. It's a great option for a nutritious meal.