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A quick and protein-packed savory pancake made with chickpea flour and eggs. These fluffy, savory crepes are spiced with Indian masalas and are perfect for a healthy breakfast or a light meal.
For 4 servings
Prepare the Batter Base
Incorporate Eggs and Vegetables
Cook the Cheelas
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A quick and protein-packed savory pancake made with chickpea flour and eggs. These fluffy, savory crepes are spiced with Indian masalas and are perfect for a healthy breakfast or a light meal.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 322.06 calories per serving with 15g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Finish Cooking and Serve
Add other finely chopped vegetables like bell peppers, grated carrots, or spinach for extra nutrition and color.
Mix 1 teaspoon of ginger-garlic paste into the batter for a more aromatic and zesty flavor.
For a more filling meal, sprinkle some crumbled paneer or grated cheese on the cheela before folding it in half.
Add a pinch of black pepper or some finely chopped ginger for a different kind of warmth and spice.
Combining eggs and chickpea flour (besan) makes this dish a protein powerhouse, essential for muscle repair, satiety, and overall body function.
Besan is naturally gluten-free, making it a great option for those with gluten intolerance. It is also rich in dietary fiber, which aids digestion and promotes a healthy gut microbiome.
The complex carbohydrates from chickpea flour release energy slowly, preventing blood sugar spikes and keeping you feeling full and energized for longer.
With ingredients like eggs, tomatoes, onions, and coriander, this cheela is a good source of vitamins A, C, K, and minerals like iron, folate, and potassium.
Yes, it is a very healthy and balanced dish. It's an excellent source of protein from eggs and besan, rich in fiber, and naturally gluten-free. The vegetables add essential vitamins and minerals, making it a nutritious meal choice.
A single serving, which consists of two cheelas, contains approximately 280-320 calories. The exact count can vary based on the amount and type of oil used for cooking.
This usually happens if the batter is too thin, the pan isn't hot enough, or you try to flip it too soon. Ensure the batter has a pourable but not watery consistency. Wait until the top looks cooked and the edges start to lift easily before flipping.
Yes, you can prepare the batter base (besan, spices, water) and store it in the refrigerator for up to 24 hours. For best results, add the eggs and fresh vegetables just before you plan to cook the cheelas.
This specific recipe relies on eggs for binding and flavor. To make a vegan version, you would make a traditional Besan Cheela by omitting the eggs and adjusting the water. You can add a pinch of baking soda to make them fluffier.