1. Prepare the Veggie-Paneer Mix:

Heat ghee in a pan. Add jeera and let it splutter.

Add onions and sauté till soft.

Add all the veggies and a pinch of salt. Sauté for 4–5 mins until semi-cooked (still with a slight bite).

Add turmeric, chili powder, coriander powder.

Toss in shredded paneer. Mix well and cook for another 1–2 minutes.

Switch off the flame, add chopped coriander and lemon juice. Let it cool slightly.

2. Make the Batter:

In a mixing bowl, combine jowar flour, rava, and salt.

Gradually add water to form a medium-thick batter.

Let it rest for 10–15 mins. Add a little more water if it thickens too much.

3. Combine:

Once the batter has rested, fold in the veggie-paneer masala mixture.

Mix gently to ensure an even distribution.

4. Cook the Cheela:

Heat a non-stick or cast iron tawa. Grease lightly.

Pour a ladle of the batter and spread like a cheela (not too thin).

Cook on medium heat till golden on both sides, adding a few drops of ghee or oil if desired.

5. Serve hot with mint chutney or curd.