Basen Poora or Besan Ka Pura is an excellent and popular savoury dish form the Rajasthani cuisine. Basen Poora is a very healthy breakfast dish otherwise also similar to an Indianized pancake made with besan (besan or gram flour), curd, ginger, coriander, spring onions, wheat germ, cumin, mustard and kalongi. Basen poora is also known as chila or cheela. Chila originated from Rajasthan and is easy and quick to cook and very healthy as besan is the main ingredient.
It’s a very common Mumbai street food. This is a popular snack consumed by many Bombay daily office goers. It’s a healthy and nutritious snack as besan is gluten free. Basen Poora is prepared in many variations with a variety of ingredients either plain or stuffed. A pancake is thin, flat, round cake like dish prepared from a batter, cooked on a hot griddle or frying pan.
There are enormous varieties of making pancakes that includes a normal plain dosa, masala dosa, banana dosai, corn pancake, rice flour pancake, chickpea pancakes and many more. Depending on the region, pancakes may be served at any time of day, with a variety of toppings or fillings including jam, chocolate chips, fruits, syrup or meat. Dosa, Appam, Neer dosa and Uttapam could be said to be other Indian pancakes. They are prepared by fermenting rice batter and split skinned urad bean (black lentil) blended with water.
Most of the pithas in Assam are types of pancakes served on occasions such as Bihu. Basen Poora is delicious, nutritious and can be relished with green chutney or used as a sandwich filling. Other varieties of Basen poora are paneer ka chilla or tomato omelette or vegetable omelette. This chickpea flour pancake from north India resembles its egg containing counterpart.
But the resemblance is entirely skin deep because they taste different and weigh far apart on health scale, while the traditional egg omelette is packed with cholesterol. Basen poora makes an incredible vegan omelette as chickpeas or gram flour is packed with protein and gives an amazing nutty flavour. Besan, the main ingredient in making Basen poora is obtained by grinding the chickpeas very finely. This flour is also commonly known as garbanzo flour or chickpea flour or gram flour etc.
The texture of flour is very smooth and fine. It is one of the most ideal gluten free flour throughout the world. Besan flour is used in preparing dishes like Besan Ladoo, Besan ki Burfi, Besan Dhokla, Besan roti and added to a variety of pakoras or bhajjis. Besan is also commonly used in various other Pakistani and Bangladeshi cuisines. Besan flour is used in making the vegetable fritters in Western Cuisine. Italian, French and Chinese cuisines also make worthy use of besan as an ingredient.
Wheat germ is another ingredient that is used in this recipe. It is a tiny part of the wheat kernel and the germ is the reproductive part that germinates and forms the wheat grass. Wheat germ has a sweet, almost nutty flavour that is not too overpowering. This is generally added to meat dishes, egg, vegetables and even yogurt. Wheat germ can also be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, smoothies, cookies, and other goods.
For preparing this healthy and nutritious breakfast snack or dish, in a pot, add the besan flour, finely chopped ginger, coriander, spring onions, wheat gram. In a little oil give tempering with jeera, mustard and kalonji; add this to the above mixture and mix well. Pour in the curd and make a soft batter. Add little milk or water till it is flowing like a dosa batter.
Heat a tava and pour in little batter and spread the mixture to make a thick dosa or omelette. Fry this on medium heat until it becomes crisp and golden in colour. Serve hot with sour cream or a dash of butter. Basen poora is a healthy snack or breakfast recipe and would surely satisfy your rumbling appetite and demanding taste buds. Do try this amazing recipe. Click on the below link for detailed recipe:
Basen poora is extremely nutritious as besan flour is rich in proteins and very low in calories. The Carbohydrate content is also very low in besan recipes. Even after having all these nutritive values, besan or besan dishes should be consumed in moderation as it contains more fat as compared to wheat flour. It is always better to take fresh ground besan as it has a nice aroma and contains more fiber.
With its lower glycemic index, higher protein content, being gluten free and high nutritive value, besan has a lot of health benefits like weight loss, controlling diabetes, heart health &more. Besan is used in making rotis, parathas as a replacement for flour due to its low glycemix index and is great food for diabetics. Besan has high soluble fibre content and is beneficial for heart health. Wheat germ is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols. It is a good source of fiber.