Dilli Besan Pura
Savory gram flour pancakes, a popular quick breakfast in Delhi households.
About this dish
Dilli Besan Pura is a quintessential Delhi household breakfast, often called the Indian savory crepe. Unlike the thicker Cheela, a Dilli Pura is paper-thin and slightly crisp on the edges, traditionally made on a heavy iron tawa. It is a staple during the monsoon season, frequently enjoyed with a side of mango pickle and hot masala chai.
Ingredients
The Batter
- 200g (1.5 cups) Besan (Gram Flour), sifted
- 30g (3 tbsp) Fine Sooji (Semolina) for crunch
- 1/2 tsp Turmeric powder
- 1/2 tsp Ajwain (Carom seeds), rubbed between palms
- 1/2 tsp Red chili powder
- 300ml (approx 1.25 cups) Water, adjusted for consistency
- Salt to taste
Aromatics and Fat
- 1 medium Onion, very finely chopped
- 2 Green chilies, minced
- 3 tbsp Fresh coriander, finely chopped
- 1 tsp Ginger, grated
- 4 tbsp Peanut oil or Ghee for shallow frying
Method
- 1
Prepare the dry base
In a large mixing bowl, whisk together the sifted besan, sooji, turmeric, ajwain, red chili powder, and salt. Sifting the flour is crucial to ensure no lumps form when water is added. The ajwain is essential here as it aids digestion of the dense gram flour.
- 2
Build the batter
Gradually pour water into the center of the dry mix while whisking constantly in one direction. Aim for a pouring consistency that is thinner than pancake batter but thicker than milk. If you lift the whisk, the batter should fall in a continuous ribbon.
- 3
Incorporate aromatics
Fold in the finely chopped onions, green chilies, ginger, and coriander. Let the batter rest for 10-15 minutes; this allows the sooji to hydrate and the flavors to meld. If the batter thickens too much after resting, add a tablespoon of water to loosen it.
- 4
Heat the Tawa
Heat a heavy-bottomed iron tawa or non-stick griddle over medium heat. To test the heat, sprinkle a few drops of water; if they sizzle and evaporate instantly, the pan is ready. Lightly grease the surface with half a teaspoon of oil using a silicone brush or a halved onion.
- 5
Spread the Pura
Pour a ladleful (about 1/4 cup) of batter in the center of the hot pan. Using the back of the ladle, gently spiral outward in a circular motion to spread the batter into a thin disc, roughly 6-7 inches in diameter. Work quickly before the batter sets.
- 6
Initial cooking
Drizzle a teaspoon of oil around the edges and a few drops on the surface. Cook on medium heat for 2-3 minutes. You will see the edges start to lift away from the pan and the top surface changing from a wet yellow to a dull, cooked appearance.
- 7
The Flip
Carefully slide a flat spatula under the Pura to check the bottom. Once it shows golden-brown spots and feels firm, flip it over. Press down gently with the spatula to ensure the onions and chilies make contact with the heat.
- 8
Final Crisp
Cook the second side for another 1-2 minutes until golden patches appear. Flip one last time and increase the heat slightly for 30 seconds to achieve a crisp texture on the exterior while keeping the inside soft.
- 9
Serve Hot
Remove from the heat and serve immediately. Repeat the process for the remaining batter, wiping the tawa clean between each Pura to prevent burnt bits from sticking to the next one.
Notes & variations
- Ensure onions are finely minced; large chunks will cause the Pura to break when spreading.
- For a vegan option, use peanut oil; for a richer Delhi flavor, use Desi Ghee.
- The batter can be refrigerated for up to 24 hours, but add fresh onions only before frying.
- If the Pura is sticking, the pan isn't hot enough or needs more seasoning.
Serve with
Serve with spicy mint-coriander chutney and a piece of tangy 'Aam ka Achar'.
Cook's note
Adding a tablespoon of rice flour instead of sooji makes the edges even crispier.