Home » Methi Cheela Recipe | Besan Aur Methi Ka Cheela

Methi Cheela Recipe | Besan Aur Methi Ka Cheela

Methi Cheela Recipe Step By Step Instructions
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Methi Cheela Recipe | Besan Aur Methi Ka Cheela
5 (100%) 3 vote[s]

Methi Cheela is a savory Indian pancake made from Fenugreek leaves (Methi) mixed with gram flour (Besan) batter and mild Indian spices.

Besan Methi Cheela is a healthy snack low in calories which makes it a good choice for Breakfast or for brunch and many times as an evening snack.

Cheela’s are more enjoyable during monsoon season and are best enjoyed with tomato ketchup or any other dips like Coriander Chutney or Tamarind Chutney.

Methi Cheela is a protein packed dish and is a good snack choice for diabetics. Addition of fresh Fenugreek leaves further adds to its nutritional value and enhances it taste.

Methi Cheela is the simplest form of this variety of snacks. Other variations include Paneer Besan Cheela, Stuffed Besan Cheela, Moong Dal Cheela etc.

To make Besan Methi Cheela at home follow the detailed step by step recipe with photos posted below.

Servings: 8

CategorySnacks

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)

Calories87

Fat4g

Carbohydrates: 9g

Protein: 4g

Besan Methi Cheela Recipe Video

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Ingredients For Besan Methi Cheela Recipe

  • 1 Cup Besan (Gram Flour)
  • 1 Cup Methi (Fenugreek Leaves)
  • 1-2 Green Chillies
  • ~1/2 Inch Piece of Ginger (Adrak)
  • 2-3 Cloves of Garlic
  • 1 Teaspoon Fennel Seeds (Saunf)
  • 1 Teaspoon Red Chilli Powder
  • 1 Teaspoon Salt or to taste
  • 2 Tablespoons Cooking Oil

Step By Step Instructions With Photos for Besan Methi Cheela Recipe

  • Put 1 cup Besan (Gram Flour) in a large mixing bowl.

  • Add around 1/4th Cup of water and mix to remove all the lumps in the gram flour.

  • Then add another 1/4th Cup of water and make a thin batter.

  • Add finely chopped Green Chillies, minced Ginger, Garlic, Fennel Seeds (Saunf), Red Chili Powder and Salt. Mix the spices well with the batter.

  • Add finely chopped Methi (Fenugreek Leaves) to the batter.

  • Add more water if needed and make a mixture of flowing consistency.

  • Heat a tawa or a skillet and brush it with a few drops of oil. Then pour a large spoonful of batter on the tawa and gently spread it with the back of the spoon or ladle to create a thin pancake like disc. Pour a few drops of oil on the side.

  • When the bottom side is cooked, use a spatula to gently flip over the cheela.

  • Cook both the sides completely and then remove the cheela from the pan. Make all the cheelas this way.

  • Methi Cheela is ready. Serve it hot with tomato ketchup or any chutney.

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