Bajra Paneer Cheela

30 mins
Serves 6 units
Author: Rajni Ram
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A healthy breakfast is a beautiful start to the day. Millets and other gluten free flours are nutritious and keep us satiated for hours. I believe that breakfast is the most important meal of the day. During my working days as a teacher, I had to leave home before others. I would cook breakfast, and lunch, pack our boxes and then leave. Even during those days which were hectic I always made it a point to never skip breakfast. I have adviced many friends on the importance of not skipping breakfast. Many people I know, give lack of time as a reason for skipping breakfast, which I think is not reason enough to neglect our health. Unless we fuel our bodies how can our work be productive? Making a few minutes time to eat breakfast each day is the best we can do for ourselves, and will save us from many lifestyle diseases.

The first meal of the day has to be healthy and nutritious. What we feed ourselves is how our body will function throughout the day. The dish must be light, yet satiate us so that we are energetic throughout the day.

This Bajra Paneer Cheela is one such dish that comes together quickly and is nutrient dense. It is light, and yet keeps you going for hours. It needs minimal prep and can be served with a chutney or sauce. These Chillas are a favourite at my place for dinner as well.

Since I made these Cheela for lunch, I combined them with Air Fried sweet potatoes, and curd to make it a meal. If you’d like to pair them with the Sweet potatoes, you’ll find the method in the notes section.

While you are here I request you to check out other recipes like Barnyard Millet Pongal, Bajra Dosa, Ragi Cheela, Eggless Ragi Chocolate Pancakes, and more.


  1. Bajra/ Pearl Millet flour 1.5 cup
  2. Paneer/ Cottage Cheese 100 gm
  3. Green chilli & Ginger paste 1 tsp
  4. Red chilli powder 1 tsp
  5. Coriander powder 1 tsp
  6. Cumin seeds 1 tsp
  7. Methi/ Fenugreek leaves ( or any seasonal greens) 1/2 cup finely chopped
  8. Curd 2 tbsp
  9. Water as required
  10. Salt to taste
  11. Oil for cooking the Cheela/ Chilla
  1. Take the Paneer in a blender jar, and blitz. Now add the Bajra flour, green chilli and ginger paste, salt,red chilli powder, coriander powder, cumin seeds, curd, and blend to a smooth mixture adding water as required.
  2. The batter should be like Dosa batter. Now add the Methi/ Fenugreek leaves, and stir well.
  3. Heat a Tava or a pancake pan. Grease it with oil. Now pour a ladle or two of the batter, and let it spread by itself if you like a slightly thick Cheela. If you prefer thin ones like Crepes, spread it thinner.
  4. Cook on both sides drizzling a little oil.
  5. Serve hot with green chutney and a salad or roasted veggies on the side to make it a meal.


  1. Any Millet flour like Ragi or Jowar can be used in place of Bajra for this recipe.
  2. The Paneer in the recipe keeps the Cheela moist.
  3. While flipping the Cheela in the pan, let it cook completely on one side, then flip to the other. Don’t be in a hurry.
  4. If you’d like to serve them with the green chutney – add coriander leaves, mint leaves, green chilli, salt, chaat masala, salt and lemon juice, to a blender. Add a few ice cubes and blend to a smooth puree, adding water only if required.
  5. To make Air fried Sweet Potatoes- bring water to a boil. Add Sweet potatoes cut to sticks, cover the vessel, turn off the flame and let it stand for 5 minutes. Now drain all the water. Let the Sweet Potato cool completely. Marinate them with a mixture of salt, turmeric powder, red chilli powder, lemon juice and oil. Let it stand for 10 minutes. Now place a non stick liner on the Air frier tray, arrange the Sweet potatoes in a single layer, apply little oil with a brush. Cook at 180°c for 10 shaking the contents twice in between. Let the Sweet Potato cool a little. Now they are ready to serve.
  6. You can also serve this with Pickle and curd.

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