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Written by Navneet Kaur, M.Sc. Nutrition & Dietetics
Diet
Tired of boring tiffin? Try these quick cheelas that are rich in protein and big on taste.
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Why cheela works so well for lunch. Cheelas are light, customizable, quick to make, and high in protein when done right.
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Soak split moong for 2 hours. Blend with ginger and green chilli. Cook with a drizzle of ghee. Ready in 10 minutes.
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Mix besan with chopped spinach, turmeric, ajwain & water. Cook like a pancake, high in protein and fibre.
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Prepare a besan cheela. Stuff with crumbled paneer, add spices. Fold, cook, and pack.
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Mix oats flour, sattu (roasted chana flour), jeera, salt & curd. Great for digestion & long-lasting energy.
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Mix cooked quinoa with moong dal batter. Nutty taste, plus a complete amino acid profile.
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Use pre-soaked dals, ready-to-use masalas, and non-stick pans to speed up cooking.
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Pair with mint chutney or hung curd dip. Add salad sticks or boiled eggs for a balanced meal.
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It is low in oil, high in protein, travels well, and doesn’t get soggy, making it ideal for busy professionals.
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Ready to rethink lunch? Try a new cheela recipe each week. Healthy, quick, and absolutely satisfying.
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