Flavorful Batter Preparation
Embark on crafting a delightful Marwari snack by first preparing its flavorful base. In a mixing bowl, combine 1 cup of gram flour (besan) with ¼ cup of besan bran
and ¼ cup of maize flour. Introduce ¼ cup of semolina (sooji) for a pleasant texture. To this dry mix, add a medium-sized onion, finely chopped, along with 1-2 finely chopped green chilies for a gentle heat. Fresh coriander leaves, about 2 tablespoons, bring a burst of freshness. Spice it up with ½ teaspoon of cumin seeds, a pinch of asafoetida (hing) for that characteristic aroma, ½ teaspoon of red chili powder (specifically mentioning the Sidhi Marwadi Desi variety if available), and ½ teaspoon of dry mango powder (amchur) for a tangy undertone. Finally, season with salt to your preference. Gradually add water, stirring continuously, until you achieve a thick, smooth batter consistency, ensuring no lumps remain for a perfectly cooked end product. This foundational step is crucial for the snack's overall taste and texture.
Innovative No-Oil Cooking
Experience a traditional Rajasthani cooking technique that minimizes or eliminates oil, perfect for a healthier treat. To begin this unique method, heat a kadhai (a deep, wide pan) over medium heat. Once the kadhai is hot, take the lid and lightly grease its inner surface with just a few drops of oil – any cold-pressed oil like the Sidhi Marwadi variety works well. Carefully invert the greased lid and place it inside the hot kadhai. This setup creates a makeshift hot plate or tawa within the kadhai, enabling a 'tava-baking' style of cooking that achieves a delightful crispness without the need for deep frying or extensive oil usage. This ingenious approach is a hallmark of Marwari culinary traditions, prioritizing both flavor and well-being.
Crisping the Chilla
Now, let's transform the prepared batter into a crispy, golden delight using the innovative no-oil technique. Carefully pour the thick batter onto the hot, inverted lid inside the kadhai, shaping it into a round portion, similar to making a pancake or chilla. Immediately cover the batter with the inverted kadhai itself, trapping the heat and allowing the snack to cook. Maintain a low flame throughout the cooking process to prevent burning and ensure even cooking. Once the underside of the chilla turns a beautiful golden hue, signifying it's cooked and crisping up, it's time to flip it. Using a spatula, gently turn the chilla over to cook the other side. Continue cooking until this side also achieves a golden-brown color and the entire snack is perfectly crisp and thoroughly done. The total cooking time is approximately 20 minutes.
Serving the Delight
The moment of enjoyment arrives as your authentic Marwari Besan Chilla is ready to be savored. Present this golden and wonderfully crisp snack while it's piping hot. Its unique texture and spicy-tangy flavor profile make it an ideal accompaniment to a vibrant green chutney, which offers a fresh counterpoint to the chilla's richness. Alternatively, for a comforting and traditional pairing, serve it with a steaming cup of masala chai. This combination is a beloved classic in Marwari households, especially during the monsoon season when warm, savory snacks are most appreciated. The recipe is designed to serve two people and can be prepared with a prep time of 10 minutes, making it a convenient yet deeply satisfying culinary experience.
