Coriander and Onion Chilla/Puda
Chilla reminds me of my Grandmother. Besan Chilla or Puda as she called it was her favorite and quick lunch. Chillas are savory crepes typically made with besan or chickpea flour, but again they come in many different verities. So here is my version of Chilla that will surly please your demanding taste buds.
¼ Cup Gram Flour/Besan
¼ Cup Handwa Flour
1/8 Cup Wheat Flour
1/8 Rawa/Soji (Cream of Wheat)
1/8 Bajra or Millet Flour
1/8 Cup Jowar or Sorghum Flour
1/8 Rice Flour
½ Cup Finely Chopped Coriander leaves
1 Medium Onion
½ Cup Yogurt
2 Green Chilies, 1 inch Piece Ginger, and 4 Cloves Garlic (Grind to Paste)
2 Tsp Brown Sugar
Salt to Taste
Oil for cooking
- Cut the Onion in half. Finely chop half an onion and Grate the other half.
- Mix all ingredients in a mixing bowl except oil and water.
- Add water to make pasty batter. Start with 3/4 cup of water and slowly add more in necessary.
- Let it sit for 10-15 Minutes. Flours may soak up some water so add little if batter has thickened.
- Heat a pan on medium flame. Check if pan is hot by sprinkling some water on it. if water evaporates quickly it is hot enough.
- Lower the heat and pour a ladle full of batter in center of the pan. In circular motion, from inside out spread the batter until it is about 6 -7 inches in diameter. You see will see batter little holes will form.
- At that point spread about a tea spoon of oil on Chilla.
- Let it cook until edges turn pinkish red.
- Flip it and cook on the other side until crusty redish-brown spots are seen.
- Flip and cook other side for 30 more seconds so it crisps up a little.
Server them warm with pickle, yogurt, chutney or ketchup. I like them with tangy shredded mango pickle (Chunndo).