To make Besan Cheela, start by blending 1 cup of besan, 0.5 cup of soaked poha, 2.5 tsp of sooji, ginger, green chili, salt, haldi, coriander, and enough water to create a smooth batter. In a separate bowl, mix grated paneer, peas, salt, black pepper, and coriander for the stuffing. Heat a non-stick pan with ghee, pour some batter to form a pancake, add the stuffing, sprinkle chaat masala, fold, and serve hot.

Yes, Besan Cheela is gluten-free as it is made primarily from gram flour (besan), which does not contain gluten. This makes it a great option for those with gluten sensitivities or celiac disease.

If you're looking for a substitute for paneer in Besan Cheela, you can use tofu for a vegan option, or ricotta cheese for a similar texture. Both alternatives will provide a creamy filling that complements the cheela well.

To store leftover Besan Cheela, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply warm them on a skillet or in the microwave until heated through.

Besan Cheela pairs well with a variety of side dishes. You can serve it with mint chutney, yogurt, or a tangy tamarind sauce. A fresh salad or pickles can also complement the flavors nicely.