📝 About This Recipe
Originating from the vibrant street food culture of North India, these Chickpea Puda (also known as Besan Chilla) are a gluten-free marvel of plant-based protein. These crepes offer a delicate, lacy texture with crisp edges and a warm, nutty flavor profile enhanced by fresh ginger, green chilies, and earthy turmeric. They are incredibly versatile, serving as a protein-packed breakfast, a light lunch, or a sophisticated appetizer that bridges the gap between traditional comfort and modern health.
🥗 Ingredients
The Crepe Batter
- 2 cups Chickpea Flour (Besan) (sifted to remove lumps)
- 1.5 cups Water (plus more as needed for consistency)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/2 teaspoon Turmeric Powder (for golden color)
- 1/2 teaspoon Kashmiri Red Chili Powder (or paprika for mild heat)
- 1/8 teaspoon Asafoetida (Hing) (optional, aids digestion)
- 1 teaspoon Sea Salt (adjust to taste)
Aromatics and Textures
- 1/2 cup Red Onion (very finely minced)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 2 pieces Green Chilies (Thai or Serrano, finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 cup Baby Spinach (finely shredded)
For Cooking
- 3-4 tablespoons Ghee or Avocado Oil (for pan-frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted chickpea flour, turmeric, red chili powder, salt, and hing until well combined.
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2
Slowly pour in 1 cup of water while whisking constantly to prevent lumps. Continue adding the remaining 1/2 cup of water until the batter reaches a smooth, pourable consistency similar to heavy cream.
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3
Add the crushed ajwain seeds, ginger paste, chopped green chilies, minced onions, cilantro, and shredded spinach to the batter. Stir gently to incorporate.
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4
Let the batter rest for 10-15 minutes. This allows the chickpea flour to fully hydrate, resulting in a smoother crepe that doesn't break.
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5
Heat a non-stick skillet or a traditional cast-iron tawa over medium heat. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate immediately.
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6
Lightly grease the pan with a teaspoon of ghee or oil, then wipe away the excess with a paper towel to ensure an even coating.
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7
Pour a ladleful (about 1/3 cup) of batter into the center of the pan. Using the back of the ladle, gently spread the batter in a circular motion, starting from the center and moving outward to create a thin, even circle.
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8
Drizzle half a teaspoon of oil or ghee around the edges of the crepe and a few drops on top.
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9
Cook for 2-3 minutes on medium heat. You will see the edges start to lift and the top surface will look dry and set.
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10
Carefully slide a thin spatula under the crepe and flip it over. Press down gently with the spatula to ensure even cooking.
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11
Cook the second side for another 1-2 minutes until golden brown spots appear. The Puda should be crisp on the outside but remain slightly soft in the center.
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12
Transfer the finished crepe to a warm plate and repeat the process with the remaining batter, stirring the batter briefly before each new crepe.
💡 Chef's Tips
If the batter feels too thick after resting, add a tablespoon of water at a time until it reaches a thin, spreadable consistency. For an extra-crispy edge, ensure your pan is properly preheated before pouring the batter; a cold pan leads to gummy crepes. To make this even more nutritious, you can add grated carrots or finely chopped bell peppers to the mix. Avoid flipping the Puda too early; wait until the top is completely matte and bubbles have formed and popped. If using a cast-iron pan, season it well with an onion half dipped in oil before cooking to create a natural non-stick surface.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney or a sweet-tangy Tamarind Chutney. Pair with a dollop of Greek yogurt or a vegan coconut yogurt for a cooling contrast to the spices. Stuff the crepes with a spiced potato filling or crumbled paneer/tofu for a more substantial meal. Enjoy alongside a steaming cup of Masala Chai for a traditional Indian breakfast experience. Serve as a wrap filled with fresh cucumber, tomato salad, and a squeeze of lime juice.