Besan ka chilla or in Punjab we call it namkeen puda/besan ka puda, is a crisp and savoury pancake. It is one of the most loved pancake in many North Indian families. My family is not an exception. That’s why I make it very frequently. Whenever we are bored of eating routine food, this is one of the most liked option. We just eat it as such or stuff the puda in chapati or bread. My daughter too loves to take it in her tiffin, when she is allowed to bring anything on Saturdays.
Since I make it so frequently, it comes out with different variations. Today I’m making it in the simplest and authentic way.
I have some fond memories with besan ka chilla. My dadi (grandmother) was from Uttar Pradesh and was very fond of this chilla. She used to cook Sunday breakfast for all of us. It either used to be aloo puri or besan ka chilla. I must admit that I’m not able to replicate that taste till now. It could be her love for her grand children or lot of oil that she used to make chilla, which made those chillas so tasty that it’s taste still lingers in memories. But these days as we all are getting calorie conscious, so I just use 2 tsp at the maximum to make one chilla. When cooked in a non stick tawa at medium low heat it also gets crisp, though it takes a bit longer time to cook as compared to when we add good amount of oil.
P.S. If you aren’t worried about calories make batter quite thin and use lot of oil to get the crispy and tastiest pancake ?
I am sending this recipe for Blogging Marathon #79 Week 1 day 2