Besan Cheela with Egg Bhurji Filling
A savory, protein-packed Indian pancake made from chickpea flour, filled with fluffy, spiced scrambled eggs. This is a perfect, quick, and nutritious breakfast or light lunch that comes together in under 30 minutes.
For 4 servings
Prepare the Cheela Batter
- In a large mixing bowl, combine 1.5 cups of besan, 0.5 tsp ajwain, 0.25 tsp hing, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt.
- Gradually add 1.5 cups of water while whisking continuously to form a smooth, lump-free batter. The consistency should be similar to a thin crepe batter, easily pourable.
- Cover the bowl and let the batter rest for at least 10-15 minutes. This helps the besan to hydrate properly.
Cook the Egg Bhurji Filling
- Heat 2 tbsp of oil in a non-stick pan or kadai over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it turns soft and translucent.
- Add 1 tsp of ginger-garlic paste and the chopped green chilies. Sauté for another minute until the raw aroma disappears.
- Stir in the chopped tomato and cook for 3-4 minutes, until it becomes soft and pulpy.
- Add the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt. Mix well and cook the spices for 30 seconds.
- Crack the 6 eggs directly into the pan. Reduce the heat to low and gently scramble them with a spatula. Cook for 2-3 minutes until the eggs are just set but still moist and fluffy.
- Turn off the heat. Stir in 0.5 tsp garam masala and 2 tbsp of chopped coriander leaves. Set the egg bhurji filling aside.
Make the Cheelas and Assemble
- Heat a non-stick tawa (griddle) over medium heat. Once hot, lightly grease it with a few drops of oil.
- Stir the rested batter once. Pour a ladleful (about 1/2 cup) of batter onto the center of the tawa.
- Using the back of the ladle, quickly spread the batter in a circular motion to form a thin pancake, about 6-7 inches in diameter.
- Drizzle about 1 tsp of oil around the edges and a little on top. Cook for 2-3 minutes, or until the top surface looks cooked and the edges start to lift from the pan.
- Carefully flip the cheela and cook the other side for 1-2 minutes until golden-brown spots appear.
- Place the cooked cheela on a serving plate. Spoon a generous amount (about 1/4th) of the egg bhurji filling onto one half of the cheela.
- Fold the other half over the filling. Repeat the process with the remaining batter and filling to make 4 filled cheelas.
- Serve immediately with green chutney or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier cheela, add 1 tablespoon of rice flour or fine semolina (sooji) to the batter.
- 2Ensure the tawa is well-heated before pouring the batter to prevent it from sticking and to ensure even cooking.
- 3Do not overcook the egg bhurji; it should be soft and moist for the best texture inside the cheela.
- 4The cheela batter can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days.
- 5For a vegan alternative, replace the egg bhurji with a spiced tofu scramble or a mixed vegetable filling.
Adapt it for your goals.
Filling
Substitute the egg bhurji with paneer bhurji (crumbled Indian cottage cheese), spiced tofu scramble, or a sautéed mix of finely chopped vegetables like bell peppers, carrots, and cabbage.
BatterBatter
Enhance the batter by adding 1/4 cup of finely chopped spinach (palak), fenugreek leaves (methi), or grated carrots for extra nutrition and flavor.
FlavorFlavor
Add 1 tablespoon of kasuri methi (dried fenugreek leaves) to the egg bhurji during the last minute of cooking for a unique, aromatic taste.
Why this is on our healthy list.
Excellent Source of Protein
Combining protein from both besan (chickpea flour) and eggs, this dish is fantastic for muscle repair, growth, and keeping you full and satiated for longer.
Naturally Gluten-Free
Besan is naturally gluten-free, making this recipe an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
Rich in Fiber
Chickpea flour is a good source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes gut health.
Packed with Nutrients
This meal provides a wide range of essential vitamins and minerals, including iron, magnesium, and B vitamins from besan, and Vitamin D, B12, and choline from eggs.
Frequently asked questions
One serving of Besan Cheela with Egg Bhurji Filling contains approximately 350-400 calories, depending on the amount of oil used. It's a balanced meal with a good mix of protein, carbohydrates, and fats.