Chausela
Desserts • India
About Chausela
Chhattisgarh rice-flour sweet poori — festival and wedding snack.
How to Make Chausela (Traditional & Healthy Version)
Chausela is a beloved East-Indian dessert, especially popular in the states of Odisha and West Bengal. Traditionally prepared during festive occasions like Raja Parba and Durga Puja, Chausela is a deep-fried sweet that brings together the aromatic flavors of atta (whole wheat flour), jaggery (gur), and a hint of cardamom. With its golden hue and soft, fluffy texture, Chausela offers a delightful balance of sweetness and richness, making it a staple in many households during celebrations. The authentic Chausela recipe is cherished for its simplicity and the wholesome goodness of its ingredients. The dish reflects the cultural heritage of eastern India, where food is not only nourishment but also a part of tradition and festivity. Unlike heavier mithais, Chausela is lighter, thanks to the use of whole wheat flour and minimal ghee, making it a health-conscious option for dessert lovers. Its inviting aroma and melt-in-the-mouth texture ensure that it’s enjoyed by all ages, making it a perfect sweet treat to serve during family gatherings or festive mornings. Choosing Chausela is a great way to honor Indian culinary traditions while enjoying a dessert that fits modern dietary preferences. The recipe below uses less oil and incorporates jaggery instead of refined sugar, further boosting its nutritional profile. Chausela’s versatility allows for regional variations, making it a dish that adapts beautifully to different tastes and health needs.
Ingredients(for 2 medium chausela per person)
- 1 cup Atta (whole wheat flour) (preferably freshly ground)
- 1/3 cup Jaggery (gur) (crushed or grated)
- 1/4 cup Milk (can substitute with water for vegan version)
- 1 tbsp Ghee (for richness, can be reduced for lighter version)
- 1/2 tsp Cardamom powder (elaichi)
- a pinch Salt (balances sweetness)
- for shallow frying Oil (use cold-pressed or light oil)
- 1 tbsp Chopped nuts (almonds/pistachios, optional) - optional
- 1 tbsp Raisins (optional for added sweetness) - optional
Instructions
- 1
In a large mixing bowl, combine atta and grated jaggery. Add a pinch of salt and cardamom powder. Mix well to evenly distribute the flavors.
5 minutes
Ensure jaggery is finely grated for a smooth dough.
- 2
Pour in milk gradually and knead into a soft, pliable dough. Add ghee and optional chopped nuts or raisins to the dough.
5 minutes
If dough feels dry, add extra milk or water, one tablespoon at a time.
- 3
Cover the dough and let it rest for 10 minutes. This helps in achieving a softer texture after frying.
10 minutes
Resting enhances flavor and makes chausela fluffier.
- 4
Divide the dough into equal portions and roll each into a ball. Flatten gently into small discs, about 1/2-inch thick.
5 minutes
Keep discs uniform for even cooking.
Why This Dish is Healthy
Unlike many traditional Indian desserts, Chausela uses whole wheat flour and jaggery, making it rich in fiber, minerals, and antioxidants. The shallow frying technique reduces oil absorption, and optional nuts add heart-healthy fats. This recipe avoids refined sugar, making it suitable for calorie-conscious and health-oriented individuals. It’s a great dessert for those seeking wholesome, traditional sweets without compromising on nutrition.
Chausela delivers a balanced macronutrient profile: each serving provides 285 calories, 4g protein, 38g carbs, and 13g fat. The use of whole wheat flour (atta) boosts dietary fiber and B vitamins, while jaggery offers iron and antioxidants. Milk contributes calcium and protein, and the addition of nuts enhances healthy fats and micronutrients. Cardamom not only adds flavor but also aids digestion. Overall, Chausela is a nutrient-rich dessert compared to refined sugar sweets.
Pro Tips
- 💡Tip 1: Use freshly grated jaggery for best flavor and smooth dough.
- 💡Tip 2: Rest the dough to enhance softness and flavor.
- 💡Tip 3: Shallow fry instead of deep frying for a healthier version.
Storage & Serving
Store cooled chausela in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate and reheat before serving. Avoid moisture to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 285.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 38.0 g |
| Total Fat | 13.0 g |
| Fiber | 1.0 g |
