• Prep Time 10-15 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

A light and refreshing snack for rainy season.


  • Gram flour (besan) – 2 cups
  • Chopped fresh fenugreek leaves (methi) – 1 cup
  • Cottage cheese (paneer), grated – 2½ cups
  • Oil + to shallow fry – 1 tablespoon
  • Onions, chopped – 2 medium
  • Fresh button mushrooms, sliced – 8-10 no
  • Salt – to taste
  • Black pepper powder – ¼ teaspoon
  • Soda bicarbonate – ¼ teaspoon
  • Red chilli powder – 1 teaspoon
  • Carom seeds (ajwain) – 1 teaspoon
  • Asafoetida – a pinch
  • Chopped fresh coriander leaves – 2 tablespoons



  1. Heat one tablespoon olive oil in a pan and saute onions till translucent. Add methi and cook for another minute. Add mushrooms and saute on high heat for a minute. Add salt and black pepper powder. Let cool and mix in cottage cheese. Set aside.
  2. In a bowl mix together gram flour, soda bicarbonate, salt, red chilli powder, carom seeds, asafoetida, coriander leaves and sufficient water to make a batter of pouring consistency.  Whisk well to ensure there are no lumps.
  3. Heat another pan, drizzle a few drops of olive oil, pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle. Cook the cheela on both sides, using a little more olive oil, till golden brown.
  4. Place a portion of the stuffing on one side of the cheela, fold the other side over it and serve immediately.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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