### TranslatedIngredients: 2 cups Gram flour (besan),2 Onions - finely chopped,2 Green Chillies - finely chopped,6 sprig Coriander (Dhania) Leaves - few,Salt - to taste,1 teaspoon Cumin powder (Jeera),Sunflower Oil - for cooking,1 cup Paneer (Homemade Cottage Cheese) - crumbled,2 Green Chillies - finely chopped,1/2 teaspoon Chaat Masala Powder,6 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 6 ### Cuisine: Indian ### Course: North Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Besan Cheela Recipe, combine all the ingredients for the Besan Cheela in a large bowl.Gradually add water to make a smooth batter, add water in such a way that the cheena batter is not too watery or too thick. It should have a light spreading consistency.Check the salt and spice levels and adjust to suit your taste.The cheela batter will be similar to the consistency of a dosa batter, but just a little lighter. The batter should be able thinly coat the back of the spoon.The next step is to make the paneer stuffing. In a large mixing bowl - combine all the ingredients and keep them aside. Check the salt and adjust according to taste.The next step is to cook the Besan Cheela in a pan.Preheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.Drizzle oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook on the other side for a few seconds.Once done, spoon the paneer filling to the center and then fold the Besan cheela.Transfer the Besan Cheela to a plate and serve hot.Serve the Besan Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast, a tea time snack or even weeknight dinner.