How to make Stuffed Besan Aur Methi Cheela - Gram flour pancakes stuffed with a flavourful fenugreek leaves filling.

This recipe is from the book Low Calorie Vegetarian Cookbook.

Main Ingredients : Gram flour, Soda bi carbonate

Cuisine : Punjabi

Course : Snacks and Starters

Stuffed Besan Aur Methi Cheela Recipe Card

Stuffed Besan Aur Methi Cheela

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 Stuffed Besan Aur Methi Cheela checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Chicken Sheekh Kababs, Methi Gajar Muthia, Falafel With Oats, Tutti-Fruity Cupcakes.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Stuffed Besan Aur Methi Cheela Recipe

  • Gram flour 2 cups

  • Soda bi carbonate 1/4 teaspoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Asafoetida 1 pinch

  • Fresh coriander leaves chopped 2 tablespoons

  • For stuffing

  • Onions,chopped 2 medium

  • Fenugreek leaves (methi) chopped 1 cup

  • Button mushrooms sliced 8-10

  • Skimmed milk cottage cheese (paneer) grated 2 1/2 cups

  • Salt to taste

  • Black pepper powder 1/4 teaspoon


Step 1

Heat a non-stick kadai and roast onions for two minutes. Add methi and cook for another minute. Add mushrooms, stir and cook till all water dries up. Add cottage cheese, salt and pepper powder. Mix well and set aside to cool.

Step 2

In a bowl mix together gram flour, soda bicarbonate, salt, red chili powder, carom seeds, asafoetida, coriander leaves and sufficient water to make a batter of pouring consistency.

Step 3

Whisk well to ensure there are no lumps. Heat a non-stick pan, pour a ladle of batter into the pan and spread it evenly. Cook the cheela on both sides.

Step 4

Place a portion of the stuffing in the center, fold the edges over it and serve immediately.