Paneer Cheela (High-Protein Indian Breakfast)

Ingredients

• 200 grams Paneer (grated fine)
• 100 grams Mixed Grated Vegetable (finely grated (carrot, cabbage or zucchini work well))
• 3 tablespoons Gram Flour (Besan) (sifted)
• 1 teaspoon Turmeric Powder (ground)
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Coriander Powder (ground)
• 1 teaspoon Salt (to taste)
• 2 tablespoons Ghee (for dough and cooking)
• 1 tablespoon Butter (for pan‑frying)

Instructions

1. Grate Paneer and Vegetables

   Using a fine grater, grate 200 g paneer and 100 g mixed vegetables into a large mixing bowl.

   Time: PT5M

2. Add Spices and Salt

   Add 1 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp salt to the grated mixture. Stir well to combine.

   Time: PT3M

3. Incorporate Gram Flour and Knead

   Add 3 tbsp sifted gram flour. Using your hands, knead the mixture into a soft, non‑sticky dough. If the dough feels dry, sprinkle a tablespoon of water; if too wet, add a little more gram flour.

   Time: PT5M

4. Portion the Dough

   Divide the dough into 3‑4 equal portions (size of a golf ball). Roll each portion into a smooth ball.

   Time: PT2M

5. Flatten Between Kitchen Paper

   Place a ball on a sheet of kitchen paper, cover with another sheet, and gently roll or press with a rolling pin to a 5 mm thick circle.

   Time: PT5M

6. Heat the Skillet

   Heat a cast‑iron skillet over medium heat and add 1 tsp ghee. Let the ghee melt and coat the surface.

   Time: PT2M

   Temperature: Medium heat

7. Pan‑Fry the Cheela

   Slide one flattened cheela onto the hot skillet. Cook for about 2 minutes until golden brown, then flip, add a small dab of butter or ghee, and cook the other side for another 2 minutes. Repeat with remaining cheelas.

   Time: PT8M

   Temperature: Medium heat

8. Serve

   Transfer the hot cheelas to a serving plate. Serve immediately with mint‑coriander chutney or a side of sautéed vegetables.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

15 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Paneer: low‑fat cottage cheese
• Instead of Mixed Grated Vegetable: zucchini, spinach (chopped)
• Instead of Gram Flour (Besan): chickpea flour, almond flour (low carb)
• Instead of Red Chili Powder: paprika
• Instead of Ghee: clarified butter, oil
• Instead of Butter: ghee, oil

Equipment Needed

• Grater
• Mixing Bowl
• Measuring Spoons
• Kitchen Paper (or Parchment)
• Rolling Pin (optional)
• Cast Iron Skillet or Non‑stick Pan
• Spatula

Critical Steps — Do Not Skip

• Grating paneer and vegetables finely to achieve a smooth dough.
• Kneading the mixture to the right consistency – neither too dry nor too wet.
• Flattening between kitchen paper without tearing.

Chef Tips from the Video

• Add a handful of chopped cilantro or mint to the dough for extra freshness.
• For a richer taste, sprinkle a little grated cheese on top just before flipping.
• Serve with a squeeze of lemon juice to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store cooked cheelas in an airtight container for up to 2 days. Reheat on a skillet or microwave.

Freezer: Not recommended – texture becomes soggy after thawing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare the dough a few hours ahead, cover with plastic wrap, and refrigerate.
• Cheelas can be partially cooked, cooled, and finished when needed.