Besan cheela is a popular Indian breakfast made with gram flour, spices and vegetables. But what if you could make the savoury pancake without standing over a pan or flipping it repeatedly? Chef Kunal Kapur has shared a simple twist that uses a sandwich maker to cook the cheela until it turns crispy and golden.
Start by preparing the batter with besan, or gram flour. Chef Kunal explained: “Just add salt, turmeric, chilli powder, carom seeds, ginger, green chillies, onions, coriander and water to the besan. Now mix it well.”
For a lighter and fluffier texture, he suggested adding a small amount of baking powder or Eno. “To make it fluffy, add a little baking powder or Eno. And our batter is ready in just 2 minutes,” he said. Once the batter is ready, lightly grease the sandwich maker and pour in the required amount. Close the lid and allow the cheela to cook.
One of the easiest parts of this method is that you don’t need to flip the cheela midway through cooking. The sandwich maker cooks it from both sides at the same time. Kunal said: “Now just grease the sandwich maker, pour the batter and close the lid. And now just relax and let the magic happen.”
He added: “It gets cooked evenly from both sides without flipping.” After a few minutes, the cheela develops a crisp, golden exterior while cooking evenly through the centre. Kunal described the finished result as “crispy, golden and perfectly cooked.”
Once cooked, carefully remove the cheela from the sandwich maker and cut it into triangles or squares. Serve it hot with your favourite chutney for a quick breakfast or snack. Kunal concluded: “Now cut it into triangles or squares. But yes, do serve it with chutney.” He added that once served, “people will ask for it again and again.”
The sandwich-maker method can be a convenient alternative for anyone looking for a fuss-free way to make besan cheela, especially when you want a crispier finish without constantly monitoring a pan.
Note to readers: This article is for informational purposes only. This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
Akanksha Agnihotri is a lifestyle journalist with over 3 years of experience. She is a psychology graduate and holds a postgraduate diploma in Radio and Television Journalism from the Indian Institute of Mass Communication, Delhi, where she graduated as a gold medalist. Originally from Bhopal, the beautiful capital of Madhya Pradesh, she draws inspiration from the city’s rich cultural heritage and layered storytelling traditions that subtly shape her narrative voice. She writes extensively about fashion, beauty, health, relationships, culture, and food, exploring everything from trending styles and runway moments to wellness routines and mindful living. Passionate about meaningful and candid conversations, she enjoys interviewing celebrities, doctors, designers, and film personalities, diving into discussions on fitness, beauty, mental health, and everything fun in between. With a keen eye for trends and a thoughtful understanding of human behaviour, she brings depth, sensitivity, and authenticity to her stories, ensuring they resonate with a wide and diverse audience. When she’s not working, you’ll usually find her lost in a book, planning her next mountain trek, or mapping out spontaneous travel escapes. She loves discovering new authors, revisiting old favourites, and spending quiet afternoons in museums soaking in art, history, and culture. An avid bird-watching enthusiast, she finds joy in early morning walks, spotting rare birds, and reconnecting with nature. Whether sipping coffee while journaling her thoughts or exploring hidden corners of a new city, she constantly seeks inspiration in everyday moments that often turn into compelling story ideas.Read More
