Besan Chilla with Spinach
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the batter for exactly 5 minutes so the besan hydrates fully, giving a soft interior.
- 2Use a well-seasoned cast-iron tawa or non-stick pan for even browning and easy flipping.
- 3Spread the batter in a thin, even circle — thick chillas stay doughy inside.
- 4Cook on medium heat: too high and the outside burns before the center cooks.
- 5Wipe the pan with a dry cloth between chillas to avoid burnt bits sticking.
- 6Serve immediately — chillas lose their crisp edge within 10 minutes off the heat.
Adapt it for your goals.
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 oilLow-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.
jainJain
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 herbSpicy-herb
Mix in 2 tablespoons of finely chopped fresh cilantro and a pinch of chaat masala on top after cooking for a zesty street-food twist.
Why this is on our healthy list.
High in Plant Protein
Besan (chickpea flour) is a rich source of plant-based protein, making these chillas a filling breakfast or lunch option.
Rich in Iron and Folate
Fresh spinach adds iron and folate, which support healthy blood and energy levels — especially beneficial for vegetarian diets.
Gut-Friendly Spices
Ajwain (carom seeds) and ginger aid digestion and reduce bloating, making these chillas gentle on the stomach.
Low Glycemic Index Base
Chickpea flour has a lower glycemic impact than wheat flour, helping to maintain steady blood sugar levels.
Frequently asked questions
The batter may be too thick or the pan not hot enough. Ensure the batter is pourable (like dosa batter) and the pan is medium-hot before pouring.
