How to make Cheeley (Poode) Recipe - All time favourite snack -cheeley in its new avatar with a filling stuffing.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Fenugreek leaves (methi) ( मेथी ) , Gram flour (besan) ( बेसन )

Cuisine : Punjabi

Course : Snack

Cheeley (Poode)

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Cheeley (Poode) checkout Methi Palak ke Pakode . You can also find more Snack recipes like Boondi Aur Makai Ki Bhel, Spring Dosa, Kurmura Tadka, Bread Ke Pakode - Grill Pan. Or try out these recipes from Punjabi Cuisine like Paneer Do Pyaza, Mutter Mushroom, Chicken Stuffed Parantha, Achari Chholay Pulao.

Cheeley (Poode) Recipe Card

Cheeley (Poode)

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Cheeley (Poode)

  • Fenugreek leaves (methi) 1/2 cup

  • Gram flour (besan) 2 cups

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Chaat masala 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Onion chopped 1 medium

  • Oil to shallow fry

  • Paneer (cottage cheese) grated 1 cup

  • Cheese grated 1/2 cup

  • Red chilli powder


Step 1

Take besan in a bowl, add methi leaves, salt, turmeric powder, red chilli powder, chaat masala powder, lemon juice, chopped onion and mix. Add sufficient water and mix to make a not too thick batter.

Step 2

Heat a tawa. Add a little oil. Put a ladleful of batter on it and spread it slightly. Cook on low heat till done on one side.

Step 3

Drizzle some oil round the sides and top. Put some grated paneer in the center of the cheeley. Over it put some grated cheese and red chilli powder.

Step 4

Fold the two sides over the stuffing and serve hot

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.