No votes yet
Active time
15 minutes
Total time
35 minutes
10 cheele
Serving Size
1 cheele

2 cup besan (Chickpea Flour)

½ teaspoon cayenne pepper 

1 ¼ teaspoon salt 

1 medium onion, diced into ¼” pieces (about ¾ cup)        

2-3 teaspoons serrano peppers, minced 

¼ cup cilantro, chopped 

1 ½ — 2 ½ cups water 

3 tablespoons canola oil

Optional for serving: plain yogurt or chutney of choice (such as cilantro or tomato chutney)

  1. Sift besan to break up any lumps. 
  2. In a mixing bowl, mix besan, cayenne, salt, onions, and serrano peppers. Add 1 ½ cups of water and mix well, breaking any flour lumps (thin batter consistency). If the batter seems too thick, or you’re using a stone-ground chickpea flour, add up to 1 cup additional water.
  3. Mix in cilantro. Let batter rest for 10 minutes or more. (If you added the additional water, let the batter rest for at least 20 minutes to absorb the extra moisture). 
  4. Heat skillet or flattop griddle over medium heat. Lightly oil the surface with canola oil. Wipe the surface with a paper towel. 
  5. Pour ¼ cup batter and spread into a 6-inch circle. Drizzle about 1 tsp oil around and top of each cheele and cook until the edges are slightly brown. Flip cheele and brown the other side. Once the cheele are cooked, they will easily come off the skillet. Don’t be in a rush to turn them. 
  6. Serve hot with yogurt or chutney, if desired.

An Oldways recipe and photo, courtesy of Madhu Gadia


Calories: 80
Total Fat: 5g
Sodium: 300mg
Carbohydrate: 6g
Fiber: 1g
Total Sugar: 1g (Added Sugar: 0g)
Protein: 2g

Yield: 10 cheele

Serving Size: 1 cheele

Review this Recipe