Take besan in a mixing bowl.Whisk curd.
Add salt, ajwain, red chili powder, turmeric powder, and ginger paste.
Mix it well.
Then add 1/2 cup water.
With a spoon or wired whisk begin to mix everything. If the batter looks thick, then add 1 to 3 tbsp more water. Depending on the quality and texture of besan, addition of water will be more or less.
Mix in the curd and make lump free and thin batter.Add all ingredients except paneer.

The batter for making cheelas is now ready. Place a tawa to heat and pour some oil over the tawa and spread it evenly.

Take a ladle full of the batter and spread it with the back of the ladle in a circular motion spreading outwards, just like dosa.
Cook the cheela for 2-3 minutes on low to medium flame.
When the top of the cheela looks cooked, then put some oil on the top or sides as well.
Now roast the cheela until it gets golden brown from beneath and then flip.
Continue roasting the cheela until it gets brown spots on the other side as well.
As the brown spots appear, the cheela is roasted well.

Now spread the grated paneer.Give it a fold over in half twice.
Transfer the cheela to the plate and prepare the rest of the cheelas likewise.Serve hot.