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Buckwheat Cheela
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Buckwheat & Paneer Cheela

Course High Protein Meal recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 395kcal

Ingredients

  • 1 cup buckwheat flour
  • 1 1/4 cups low-fat paneer grated
  • 2/3 cup lauki grated
  • 1 1/2 tsp ginger grated
  • 1 1/2 tsp green chili finely chopped
  • 3/4 tsp cumin powder
  • 1 tsp salt adjust to taste
  • 3/4 cup water
  • as needed ghee
  • 1 cup Greek yogurt 100g (serving used for plating)
  • 1 1/2 cups cucumber 80g, sliced (serving used for plating)

Instructions

  • In a mixing bowl, add buckwheat flour, salt, cumin powder, ginger, and green chili.
  • Slowly add water and whisk to form a smooth, flowing batter.
  • Fold in grated paneer and grated lauki. Mix gently until evenly combined.
  • Heat a pan and lightly grease with ghee.
  • Pour a ladle of batter and spread gently into a round shape.
  • Cook on medium heat until golden on both sides. Repeat for remaining batter.
  • Serve warm with Greek yogurt and fresh cucumber on the side for a light, cooling contrast.

Notes

This cheela tastes best fresh off the pan when the edges are slightly crisp and the center stays soft and warm. It’s simple, grounding, and easy to bring into everyday rotation.