Contrary to what people think of me now, I grew up in a primarily vegetarian household. There would be once in two weeks a chicken or a mutton curry and that occasional fish fry that my uncles would get from outside and all this would be a fairly standard, non experimental stuff since mum was a vegetarian herself and dad never experimented with food too much.
However, my mum is a home economics graduate and the fact that protein is important to eat was stuck in her head so once a week (and sometimes two) our breakfast would be besan ka chilla, usually the simpler one here, but then there would be days when she would make this stuffed besan chilla and this is what had my heart.
She would make slightly soft, slightly crisp, thin besan chillas and they would be stuffed with lightly spiced homemade crumbled paneer with some more veggies thrown in. I remember for this and the paneer bhurji, the paneer would always be home-made and super soft and fresh. Home made paneer, eaten raw is what a true delight feels like. If you know why people love paneer probably tasting that is the answer to it
She would then roll the chillas and we would dip them in loads of tomato ketchup and eat our way through them, usually making everything around us dirty. Our hands and mouths would be red with ketchup and three of us would threaten to then dirty each others dresses with it or put a little on mum’s cushion cover and gang up against one, yes we were evil like that
Off late, I have been craving a lot of my childhood food whether it is the Rajma Chawal, Lacha Onion Parantha or my mum’s tutti fruity cake. May be it is the fact that the 40th birthday is round the corner and I am going through what they call as “mid life crisis” and trying to find my identity, mulling over what have I achieved in a 40 year long life. But as usual I digress, so in the quest of making all things related to childhood I present to you this stuffed besan chilla or Cottage cheese stuffed savory lentil crepes as they would call it if they were made in Masterchef