Besan Chilla with Spinach

Name: Besan Chilla with Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup besan (gram flour); 100 g spinach (washed, finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs green chili (finely chopped); 1 inch ginger (grated); 0.5 tsp ajwain (carom seeds); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 0.75 cup water (or as needed for batter); 2 tsp oil (for cooking each chilla, use as needed)

RATING

0.0/5

TASTE SCORE

8/10

Savory gram flour pancakes loaded with chopped spinach and warm spices. Crisp at the edges and soft in the center, these chillas come together in minutes for a quick breakfast or light lunch. Eat them hot with mint chutney or a dollop of tangy yogurt.

PREP

10m

COOK

15m

SERVES

1 PIECE

130 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Make the batter.
1.In a large mixing bowl, add besan, turmeric powder, red chili powder, ajwain, and salt.
2.Gradually pour in water while whisking to form a smooth, lump-free batter.
3.Stir in chopped spinach, onion, green chili, and grated ginger until evenly mixed.
rest · ~5 min
Rest the batter for 5 minutes.
Let the batter sit so the besan hydrates fully and the flavors meld together.
prep · ~2 min
Adjust consistency and heat the tawa.
1.Check the batter: it should be pourable but not runny. Add 1-2 tbsp water if needed.
2.Place a tawa or non-stick pan over medium heat and let it warm up.
fry · ~5 min
Cook the chilla.
1.Pour a ladleful of batter onto the hot tawa and gently spread it outward in circles to form a thin, even pancake.
2.Drizzle 0.5 tsp oil around the edges and a few drops on top.
3.Cook on medium heat until the underside is golden and crisp (2-3 minutes), then flip carefully.
4.Cook the second side for another 2 minutes until golden spots appear.
fry · ~10 min
Repeat with remaining batter.
Wipe the tawa with a dry cloth between chillas if needed. Repeat the pouring and cooking process for the remaining 3 chillas.
serve
Serve hot with mint chutney or yogurt.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rest the batter for exactly 5 minutes so the besan hydrates fully, giving a soft interior.
2
Use a well-seasoned cast-iron tawa or non-stick pan for even browning and easy flipping.
3
Spread the batter in a thin, even circle — thick chillas stay doughy inside.
4
Cook on medium heat: too high and the outside burns before the center cooks.
5
Wipe the pan with a dry cloth between chillas to avoid burnt bits sticking.
6
Serve immediately — chillas lose their crisp edge within 10 minutes off the heat.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 2 tablespoons of finely grated paneer or crumbled tofu to the batter for an extra protein boost — perfect for post-workout recovery.

low oil

Low-oil

Use a well-seasoned non-stick pan and cook with just 1 teaspoon oil per chilla, brushed instead of drizzled, to reduce fat without sacrificing crispness.

jain

Jain

Skip the onion and garlic-like hing (asafoetida) a pinch of asafoetida (hing) along with the ajwain; replace onion with grated bottle gourd (lauki) for moisture.

spicy herb