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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
Prepare the Cheela Batter
Cook the Chicken Keema Filling
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 380.34 calories per serving with 19.84g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Cook and Assemble the Cheelas
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.
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.
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.
Combining lean chicken and chickpea flour, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
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.
The complex carbohydrates from besan release energy slowly, preventing sudden spikes in blood sugar and keeping you energized for longer periods.
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.
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.
One serving, which consists of two cheelas, contains approximately 440-460 calories. The exact count can vary based on the amount of oil used and the fat content of the chicken.
This recipe is naturally gluten-free as it uses besan (chickpea flour), which does not contain gluten. Just ensure that your asafoetida (hing) is gluten-free, as some brands mix it with wheat flour.
It's best to store the cooked cheelas and the keema filling separately in airtight containers in the refrigerator. They will stay fresh for up to 2 days. Reheat the filling and assemble with freshly warmed cheelas before serving.
Cheelas can break if the batter is too thin, the tawa is not hot enough, or if you try to flip them too early. Ensure your batter has a good pouring consistency, the tawa is on medium heat, and wait for the edges to lift before flipping.