Chicken Keema Cheela
Savory gram flour pancakes packed with spiced chicken keema, onion, and herbs. These protein-rich cheelas cook quickly on a tawa and make a satisfying Indian breakfast or light meal with chutney on the side.
For 4 servings
- prep · ~10 min
Prepare the chicken and vegetables.
1.Finely chop the onion, tomato, green chili, and coriander leaves.2.Grate the ginger and mince the garlic.3.Keep the chicken mince ready so it mixes evenly into the batter. - mix · ~7 min
Make the cheela batter.
1.Add chickpea flour to a mixing bowl.2.Add onion, tomato, green chili, ginger, garlic, coriander leaves, cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala, and salt.3.Add the chicken mince and mix well.4.Pour in water little by little and whisk to make a thick pourable batter with no lumps.TIPKeep the batter thick enough to hold the mince evenly; a thin batter will spread poorly and tear. - rest · ~10 min
Rest the batter for 10 minutes.
- fry · ~6 min
Cook the first cheela.
1.Heat a tawa or nonstick pan over medium heat and grease it with 1 tsp oil.2.Pour one-fourth of the batter onto the center and spread gently into a medium-thick round.3.Cook until the base looks set and lightly golden, 2 to 3 minutes.4.Flip and cook the other side until the chicken is fully cooked and golden spots appear, 2 to 3 minutes more.TIPCook on medium heat so the chicken cooks through before the outside gets too dark. - fry · ~15 min
Cook the remaining cheelas.
Repeat with the remaining batter, using 1 tsp oil for each cheela. Cook each one until both sides are golden and the chicken is cooked through.
- serve
Serve the chicken keema cheela hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the batter medium-thick so the minced chicken stays suspended instead of sinking to the bottom.
- 2Resting the batter for 10 minutes helps besan hydrate, making the cheela easier to spread without cracking.
- 3Spread each cheela gently and not too thin, or the chicken may not cook through before the surface dries out.
- 4Cook on steady medium heat; high heat can char the besan while the chicken inside remains undercooked.
- 5Stir the batter before pouring each cheela so the chicken and chopped vegetables stay evenly distributed.
- 6Remove tomato seeds as written to prevent excess moisture, which can make the cheela soft and hard to flip.
- 7Leftover cheelas reheat best on a dry tawa rather than in the microwave, which can make them rubbery.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned cast-iron or good nonstick tawa with just a light brush of oil for a lighter breakfast.
high proteinHigh-protein
Increase the chicken mince slightly and make slightly smaller, thicker cheelas for an even more filling, protein-forward meal.
spicierSpicier
Add extra green chili and a little more red chili powder if you want a sharper, hotter keema cheela.
dairy freeDairy-free
This recipe is naturally dairy-free; serve with coriander-mint chutney instead of yogurt-based sides.
Why this is on our healthy list.
Rich in Protein
Chicken mince and chickpea flour together make this cheela especially satisfying and helpful for a filling breakfast or light meal.
Fiber From Besan and Vegetables
Chickpea flour, onion, tomato, and herbs add fiber, which supports satiety and gives the dish more substance than a plain egg pancake.
Contains Aromatic Spices
Ginger, garlic, cumin, coriander, and turmeric bring flavor depth while adding traditional spices commonly used in balanced Indian home cooking.
Frequently asked questions
Cook until both sides have golden spots and the center feels set, not wet or sticky. Because the chicken is mixed into the batter, avoid making the cheela too thick.
