Besan Chilla with Spinach
A savory Indian pancake made from chickpea flour and packed with spinach and spices. It's a quick, healthy, and protein-rich breakfast option that's ready in minutes, perfect for a nutritious start to your day.
For 4 servings
Prepare the chilla batter.
In a mixing bowl, combine the besan, turmeric powder, cumin powder, and salt. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like a pancake batter, not too thick or too thin.
Add vegetables and herbs.
To the batter, add the finely chopped spinach, onion, tomato, green chili, grated ginger, and coriander leaves. Mix everything well until evenly distributed.
Rest the batter.
Let the batter rest for 5-10 minutes. This allows the besan to absorb the water and flavors to meld.
TIPResting the batter helps in getting softer chillas.Cook the first side of the chilla.
- Heat a non-stick tawa or skillet over medium heat.
- Grease the pan with 1/2 teaspoon of oil.
- Once hot, pour a ladleful of batter onto the center and gently spread it in a circular motion to form a 5-6 inch pancake.
- Cook for 2-3 minutes, or until the top surface appears cooked and the edges start to lift.
Cook the second side.
- Drizzle another 1/2 teaspoon of oil over the top and around the edges.
- Carefully flip the chilla using a spatula.
- Press gently and cook for another 1-2 minutes until it's golden brown and cooked through.
TIPCook on medium heat to ensure the chilla cooks evenly without burning.Repeat and serve.
Slide the cooked chilla onto a plate. Repeat the process with the remaining batter to make about 8 chillas in total. Serve hot with your favorite chutney or yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier texture, you can add 1 tablespoon of rice flour or semolina (suji) to the batter.
- 2Make sure the pan is hot enough before pouring the batter to prevent it from sticking.
- 3You can add other finely chopped vegetables like carrots, bell peppers, or grated cabbage for extra nutrition.
- 4If the batter becomes too thick after resting, add a tablespoon of water to adjust the consistency.
- 5Store leftover chillas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa.
Frequently asked questions
Yes, it is very healthy. It's rich in plant-based protein and fiber from besan, and packed with vitamins and minerals like iron and vitamin A from spinach. It's a low-calorie, gluten-free option perfect for breakfast or a light meal.
