• Campus Corner 1, Shop No. 8 1st Floor-380015
  • Monday to Sat: 9:30 AM - 7:30 PM | With prior Appointments

Paneer Badam Cheela

1/2 cup gram flour (besan)
1/4 teaspoon salt
1/4 teaspoon red chilli powder
baking powder as required
carom seeds as required
3/4 tablespoon almond oil

For Filling
2 tablespoon paneer
1/4 teaspoon cumin seeds
1/2 teaspoon ginger
3 teaspoon almonds
1/4 green chilli
1/4 tablespoon coriander leaves

1. Mix besan, salt, ajwain (carom seeds), red chili powder, baking powder and water to make a thick and smooth batter. Keep it aside.
2. In a small bowl, mix together paneer, almond, jeera, green chilli, ginger and coriander leaves nicely for the stuffing.
3. On medium flame, heat a non-stick pan and drizzle a little oil into it. Pour the batter and spread around evenly to give it a round shape. Allow it to cook nicely from one side and then gently turn it and cook the other side
4. Put the flame to low setting. Now, grab a spoon and take some of the stuffing and put it in the center of the cheela and spread horizontally. Fold the cheela like a dosa and take it off from the pan. Serve hot!