Besan Ka Chilla

Almost everyone I know truly and honestly believes that their mom makes the best food in the whole world and I understand that. I also think that they are correct in their own right. But I have been known to be an exception in that area. I just don’t know how not to say my mind. I have no problems telling my mom that her version of kheer or Kadhi sucks but her Rajma is truly the best in the whole world (Seriously! They are that awesome.) or for that matter so is her besan ka chilla.

Now you may wonder “Duh, everyone knows how to make besan chillas so what’s so special about your mom’s?” And even though it is difficult to explain that, I will give it a try. Let me start by saying “I have not eaten better besan ka chilla than her’s. And I mean no Relatives, Family, Aunts, Halwaiis, cooks or maids have been able to beat my mom’s chillas. Her chillas are not those ginormous pudas that are all besan and when you eat one in breakfast, you are all set to skip lunch. They are not too big nor too thick, crispy from outside (enough to make that crunchy sound) but moist and juicy from inside. I have spent 10 years trying to replicate them but have failed every single time, until now. This time when I went to India, I made her make them in front of my eyes to see what the deal was. And I came to few conclusions after seeing her make it.

First, the quality of besan used should be such that it absorbs as much water as it can. After experimenting with a few brands, I got the best results with ‘Real’ brand. (Not affiliated with it, what so ever) Second, Non stick sucks. You have to use a well-seasoned Cast iron Tawa. Also, the tawa should not be flat griddle but just a little convex kind so that oil moves towards the chilla and not away from it. Third, let the first chilla be ‘meh’. Its purpose is solely to oil the tawa correctly and enough for the second chilla. Don’t do away with rubbing onion on Tawa.

Fourth, Stick to the rule of one ladle batter equals one chilla. Not too big, not too thick. Don’t spread chilla like a dosa nor like a pancake. Fifth, she spreads the chilla little from the center but not from the sides creating a 1/2 inch raised edge. She puts the onion and other stuff in the dipped area so that when she flips the chillas, the garnish doesn’t burn but is cooked nicely. Sixth, don’t be a miser in adding oil to fry the chillas. And lastly, Even after all this, it’s all about practice. Hang in there.

Yum

Besan Ka Chilla

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 4 chillas

Ingredients

• 2/3 cup plus 1 tbsp. Besan
• 2/3 cup minus 1 tbsp. Water
• 1/2 tsp Salt
• 1/2 tsp red Chili powder
• Chopped onion
• Chopped green Chili
• Chopped Cilantro
• Chaat Masala to sprinkle
• Oil to fry (1 and 1/2 tbsp. for each chilla)

Instructions

1. To Besan, add water little by little and make a smooth batter.
2. Add salt and chili powder.
3. Heat a cast iron tava and add a ladleful of batter on tava when it is hot. Spread it just a little bit and sprinkle onion, chilies and cilantro on it while it is wet from top.

4. Add oil on sides and on top. Lift it from sides just a little bit with spatula so that oil goes under chilla.
5. Once cooked from bottom, flip it and cook slightly.

6. Flip it back and get it on to the plate. Sprinkle some chaat masala and enjoy with chutney and ketchup.

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