THE SOFTEST BESAN CHILLAS EVER Using This ONE SECRET INGREDIENT | मुलायम बेसन के चिल्ले

Summary

This video showcases a unique recipe for soft and delicious Besan Chilla that stays tender for hours. The secret ingredient, a combination of besan and wheat flour, ensures the chilla remains soft even after a long time. The process involves mixing spices like turmeric, red chili powder, and garam masala into the batter, adding vegetables like onions, tomatoes, and coriander. After letting the batter rest, the chilla is cooked on a hot pan with minimal oil, resulting in a golden, crispy exterior and a soft interior. The recipe guarantees a delightful and satisfying dish that can be enjoyed at any time.

Takeaways

• 😀 Add both besan (gram flour) and atta (wheat flour) for a soft and long-lasting besan chilla.
• 😀 Use a combination of turmeric, red chili powder, and garam masala to enhance the flavor of the batter.
• 😀 Always add water gradually to avoid thick lumps in the batter.
• 😀 The batter should have a medium consistency – not too thick, not too thin.
• 😀 Rest the batter for about 5 minutes to help it set to the perfect consistency.
• 😀 Add finely chopped vegetables like onions, tomatoes, green chilies, and fresh coriander for extra flavor.
• 😀 Optionally, you can add diced bell peppers to the batter for an interesting texture and taste.
• 😀 Heat the pan well before pouring in the batter to ensure the chilla doesn't become dry.
• 😀 Cook the chilla on medium flame for 2-3 minutes on each side until it turns golden brown.
• 😀 The chilla stays soft and fresh for several hours, making it a great option for lunch boxes.

Q & A

What is the secret ingredient that keeps the besan chilla soft for hours?

The secret ingredient is the addition of wheat flour (aata) along with besan. This combination ensures the chilla remains soft even after several hours.

Why should water be added gradually to the batter?

Water should be added gradually to avoid forming lumps in the batter, ensuring a smooth and consistent texture.

What is the ideal consistency for the batter?

The ideal consistency is medium—neither too thick nor too thin. It should be easy to spread on the pan without running too much.

How long should the batter rest before cooking?

The batter should rest for 5-10 minutes to allow the consistency to settle and for the ingredients to mix well.

What vegetables can be added to the besan chilla batter?

You can add finely chopped vegetables like onions, tomatoes, green chilies, coriander leaves, and optional ones like bell peppers for extra flavor.

How should the pan be prepared before cooking the chilla?

The pan should be heated properly, and about half a teaspoon of oil should be spread evenly on the pan before pouring in the batter.

What should be the cooking temperature for the besan chilla?

The pan should be medium-hot when the batter is poured in. If the pan is too cold, the chilla will turn dry and not cook properly.

How do you know when to flip the besan chilla?

After 2 minutes of cooking, you should see small bubbles forming on the surface of the chilla. This indicates it's time to flip it.

How long should each side of the chilla be cooked?

Each side should be cooked for about 2-3 minutes until a golden-brown color develops. Press it gently to ensure even cooking.

Can the besan chilla be eaten later without losing its softness?

Yes, the chilla will remain soft even after several hours, making it perfect for packing in lunch boxes or taking to work.