Combine gram flour, onions, green chilies, coriander leaves, salt, and cumin powder in a large bowl.

Gradually add water to make a smooth batter of light spreading consistency.

Check the salt and spice levels and adjust to taste.

In a separate bowl, combine crumbled paneer, green chilies, chaat masala powder, coriander leaves, and salt.

Preheat a skillet on medium heat.

Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin crepe.

Drizzle oil around the cheela and cook until the top looks cooked and the edges are getting brown.

Flip and cook on the other side for a few seconds.

Spoon the paneer filling to the center of the cheela.

Fold the Besan cheela.

Transfer the Besan Cheela to a plate and serve hot.