Besan Cheela with Sprouts and Paneer

Besan cheela made more nutritive with sprouts and paneer. This is a Sanjeev Kapoor exclusive recipe.

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Besan Cheela with Sprouts and Paneer
Main Ingredients Gram flour (besan), Paneer (cottage cheese)
Cuisine Indian
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Besan Cheela with Sprouts and Paneer

  • 2 cups Gram flour (besan)
  • 50 grams Paneer (cottage cheese) cut into small cubes
  • 1 cup Bean sprouts
  • to taste Salt
  • ¼ teaspoon Carom seeds (ajwain)
  • ¼ teaspoon Red chilli powder
  • to shallow fry Oil 1 tablespoon +
  • 1 teaspoon Cumin seeds
  • ¼ medium Red capsicum chopped
  • ¼ medium Yellow capsicum chopped
  • ¼ medium Green capsicum chopped
  • 2-3 Green chillies chopped
  • 1 medium Tomato chopped
  • 3 tablespoons Fresh coriander leaves chopped


  1. Place the gram flour in a bowl. Add salt, carom seeds and red chilli powder. Add water, little by little, and whisk to make a smooth dosa like batter. Let the batter rest for a while.
  2. Heat 1 tbsp oil in a non stick pan and add cumin seeds. When the seeds begin to change colour, add all the three capsicums, green chilies, tomato and cottage cheese and toss. Add bean sprouts, salt and coriander leaves and mix well. Set aside to cool down to room temperature.
  3. Heat a dosa tawa and put a little oil on it. Pour a little batter and spread into a round cheela. Drizzle a little oil all around and cook till the underside is lightly browned. Spread a little of the filling on one side of the cheela and fold the other side over the filling. Transfer the cheela onto a serving plate.
  4. Make more cheelas in the similar way and serve hot.