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A protein-packed breakfast fusion! Savory Indian chickpea pancakes (cheela) are topped with a perfectly poached egg with a runny yolk. It's a delicious, gluten-free, and satisfying meal to start your day.
Prepare the Cheela Batter
Cook the Besan Cheelas
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A protein-packed breakfast fusion! Savory Indian chickpea pancakes (cheela) are topped with a perfectly poached egg with a runny yolk. It's a delicious, gluten-free, and satisfying meal to start your day.
This indian recipe takes 25 minutes to prepare and yields 2 servings. At 402.67 calories per serving with 17.84g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Poach the Eggs
Assemble and Serve
Incorporate other finely chopped or grated vegetables into the batter, such as bell peppers, spinach, carrots, or zucchini for added nutrition and flavor.
Add 1/4 tsp of garam masala or a pinch of asafoetida (hing) to the batter for a more complex, aromatic flavor.
Sprinkle some grated cheese (like cheddar or paneer) over the cheela right after flipping it in the pan. Let it melt slightly before serving.
Instead of a poached egg, you can top the cheela with a fried egg (sunny-side up), scrambled paneer (paneer bhurji), or a dollop of mint-coriander chutney and yogurt.
The combination of besan (chickpea flour) and eggs provides a high-quality protein boost, essential for muscle repair, satiety, and maintaining energy levels throughout the day.
Besan is a great source of dietary fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels by ensuring a slow release of energy.
This dish is made from chickpea flour, making it a fantastic and nutritious option for individuals with gluten intolerance or celiac disease.
This meal is rich in essential vitamins and minerals, including iron and folate from besan, and Vitamin D, B12, and choline from eggs, supporting overall health and well-being.
Yes, this is a very healthy and balanced meal. Besan (chickpea flour) is rich in protein and fiber, and is naturally gluten-free. Eggs are an excellent source of high-quality protein and essential nutrients. The combination provides sustained energy, making it a great choice for breakfast or lunch.
One serving of Poached Egg on Besan Cheela contains approximately 320-360 calories, depending on the amount of oil used. It's a nutrient-dense meal that is quite filling for its calorie count.
To make it vegan, you can omit the poached egg. The besan cheela itself is vegan. You can top it with a tofu scramble, sautéed mushrooms, or avocado slices instead of the egg.
You can store leftover plain cheelas (without the egg) in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave until warm. It is best to poach the eggs fresh just before serving.
This can happen for a few reasons: the batter might be too thin, the pan wasn't hot enough when you poured the batter, or you tried to flip it too early. Ensure the top surface looks cooked and the edges are dry before attempting to flip.