Chilla Puri

Chilla puri are the kind of breakfast or snack that Indian home cooks whip up without even thinking about it, and once you try them, you’ll see why.

Whole wheat flour gets beaten into a smooth batter with water, then folded together with grated onion, chopped green chili, and fresh cilantro.

A few spoonfuls hit a hot griddle slicked with ghee, spreading into thin, golden rounds that crisp at the edges while staying soft in the center.

They come together fast, taste incredible warm, and pair beautifully with a sharp mint chutney or a spoonful of tangy pickle on the side.

Kitchen Tips

• Let the batter rest for 20 minutes after mixing. This lets the whole wheat flour hydrate fully so the chillas come out tender instead of tough.
• Beat the batter again after resting. It smooths out any lumps and incorporates air for a lighter texture.
• Keep the griddle at medium heat. Too hot and the outside burns before the inside cooks through. Too low and you get pale, floppy chillas instead of golden, crisp ones.
• Grate the onion rather than chopping it. Grated onion releases more juice into the batter and distributes more evenly.