If you are looking for one of the best and quickest Indian breakfasts that never gets old, it is obviously the besan chilla. And, if you can achieve that perfect crunch and crisp, you will get it back again and again.
Sometimes, people end up with soft and soggy chillas, which are not delicious at all, and they don't understand why the taste is not opening up. Well, let us tell you that the secret is not just in its batter. It's the medium you will use. And that's the exact step where groundnut oil can twist the cooking plot.
For generations, our grandmothers kept using groundnut oil, and for good reason. The high smoke point of this oil gives the besan chilla its traditional golden, crispy edges. On the other hand, the subtle nutty aroma takes it to the next level. Ultimately, your besan chilla is prepared with good protein inside and crunchiness outside.
So, if you are looking for a quick, lightweight breakfast or a go-to food for an everyday snack, this healthy option should be on your checklist.
Let's see how you can bring that traditional taste to your modern kitchen.
Why Should You Use Groundnut Oil as Your Frying Medium?
Let's be very honest: we at least have tried besan chilla once in our lives, and that turned out pale. Or even worse, while flipping it, chilla falls apart. Sounds familiar to you? Well, it's not the batter; it is the oil you use.
Before refined seed oils started to fill our kitchen shelves, cold-pressed groundnut oil was the only option to make healthy and delicious food. So, for making perfect besan chilla, groundnut oil was never the suggestion; it was the only option. Here is why.
- The golden crispiness you are looking for is something that groundnut oil can give you. It makes a thin and crunchy layer on the besan batter when you are shallow frying. This is something that most other oils can not do.
- The flavour of besan and peanuts is similar because they come under a similar nut category. When you cook your chilla in groundnut oil, it makes the earthy and roasted flavor of the besan even stronger. It does not overpower the other spices that you are using.
- There will be no bitter aftertaste, thanks to the High Smoke Point, which means it can handle very high temperatures. So when you are cooking your chilla on a hot tawa, the groundnut oil stays stable, and your chilla cooks evenly every time.
- Groundnut oil is really good for your health. It has fats that are good for your heart, and it has nutrients that the human body needs. It is also easy to digest, which makes it a great choice. The benefits of oil go far beyond just the way it tastes.
- Groundnut oil is a traditional Indian choice. Millions of households in India have been using it for a long time because it is stable, tastes good, and is reliable. This is something that has been passed down from generation to generation. It is not something that you can ignore.
What Do You Need in Your Ingredient List for Besan Chilla Using Groundnut Oil?
Okay, now you know the reason why we all love groundnut oil for a perfect crunchy besan chilla. Here is the list of the ingredients you have to keep ready.
- 2 cups besan (gram flour)
- 1 large onion, finely chopped
- 1 small tomato, deseeded and chopped
- 2 green chilies, finely minced
- 1/4 cup fresh coriander leaves, chopped
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Water as needed for a pouring consistency
- Groundnut oil for drizzling and pan-searing
Steps to Prepare Crispy Besan Chilla
- Get the Batter Ready: First, in a big bowl, sieve the besan thoroughly to get rid of any lumps. To this, mix the ajwain, turmeric, red chili powder, and salt.
- Add the veggies: Stir in the diced onions, tomatoes, chilies, and coriander.
- Adjust the texture of the batter: Slowly pour the water while continuously whisking until you get a nice, smooth batter that flows easily (like a crepe batter). Set aside for 10 mins.
- Warm up the Tawa: Put a non-stick or cast-iron tawa on the stove and heat it to medium. Drop a few drops of groundnut oil and run a piece of tissue over the surface to spread it.
- Spread the Batter: Take a ladle of batter and drop it in the circle of the pan. Then use the spoon to spread clockwise from the center out.
- Cook to the Desired Level: Pour 1 teaspoon of oil around the edges. You can see the edges curling up. Continue frying with groundnut oil till the bottom is a nice golden brown.
Tips to Prepare Extra-Crunchy Besan Chilla with Groundnut Oil
- The Sizzle Test: Never start by pouring the batter on a cold pan. Make sure the tawa is quite hot such that a water drop sizzles and evaporates instantly.
- Freshness Matters: It is a good idea to always use fresh groundnut oil. If the bottle of oil has been sitting in a corner of your cupboard for years, the oil will have lost its characteristic nutty sweetness.
- Thin is In: To get a crispier chilla, the batter should be kept slightly on the thinner side, and after that, the chilla has to be spread as thin as possible on the pan.
- The Rest Period: Resting the batter for 10-15 minutes gives time to the besan to get hydrated properly, which results in a smoother texture and one that won't break when flipped.
You can read our article to learn how to maintain good health: Groundnut Oil Health Benefits You Must Know.
Benefits of cooking in Groundnut Oil
Choosing the right cooking oil is the easiest way to really improve your lifestyle. The advantages of groundnut oil are thoroughly documented in both Ayurveda and modern nutrition:
- Heart-friendly fats: It has lots of monounsaturated fats (MUFAs), which are very helpful in maintaining healthy Cholesterol levels.
- Antioxidant powerhouse: This oil is also loaded with vitamin E, which is an excellent agent to combat oxidative stress and also helps skin health.
- Digestive ease: Unlike other heavy, greasy fats that weigh down the stomach, this oil is light, so it makes your breakfast more digestible.
- Versatility: Besides just making chillas, it is a healthy cooking oil that can be used for deep frying, sauteing, and even in salad dressings.
If you’re looking for a unique and flavorful twist on classic poha, don’t miss our Maharashtrian Style Poha Recipe with Groundnut Oil—read the full article here.
How to Serve Your Besan Chilla
To make your meal complete, you can add some add-ons to the besan chilla. Here are some of India's favorite sides.
- Chutneys: Spicy green coriander chutney or a sweet tamarind date chutney.
- Dips: A bowl of fresh, thick curd (yogurt) sprinkled with roasted cumin powder.
- Beverages: A hot cup of masala chai or a refreshing glass of buttermilk (chaas).
- Pickles: A small serving of spicy lemon or mango pickle.
So, are you ready to make a breakfast meal for your family that they will love again and again? After tasting how groundnut oil changes this besan chilla into a crispy delight, you can't go back to any ordinary cooking oil! These Besan Chillas taste best when fresh. If you have leftovers, you can store them in the fridge for a day and warm them up on the stove to get that crunch back. Don't make boring breakfast a habit with your family; make Besan Chilla using groundnut oil! Have this energizing, flavor-filled tradition of the Indians to start a good day!