Palak Chilla
Crispy golden gram flour crepes packed with fresh spinach and subtle spices. These savory pancakes come together in minutes using a simple batter and a hot tawa, making them a quick, satisfying breakfast or light dinner. Serve with tangy chutney or a dollop of yogurt for a perfect start to the day.
For 4 servings
- prep · ~3 min
Blanch the spinach and make the puree.
1.Bring water to a boil and blanch spinach leaves for 1 minute until they wilt.2.Immediately transfer spinach to a bowl of cold water to stop cooking.3.Drain and blend spinach into a smooth puree using 2-3 tbsp of water. - mix · ~5 min
Make the chilla batter.
1.In a mixing bowl, add gram flour, spinach puree, chopped onion, green chili, and ginger.2.Add cumin seeds, turmeric, chili powder, asafoetida, and salt.3.Gradually pour in water while whisking continuously to create a smooth, lump-free batter.4.Adjust consistency to a pourable, slightly thin batter similar to pancake batter.TIPLet the batter rest for 5 minutes — it helps the besan absorb moisture and yields softer chillas. - fry · ~6 min
Cook the palak chillas on a hot tawa.
1.Heat a tawa or non-stick pan over medium heat and drizzle a few drops of oil.2.Pour a ladleful of batter in the center and gently spread in a circular motion to form a thin disc.3.Cook for 2-3 minutes until the edges lift and the underside turns golden and crisp.4.Flip carefully and cook the other side for another 1-2 minutes.TIPKeep the heat medium — too high will burn the gram flour without cooking the inside. - serve
Serve hot off the tawa.
Stack cooked chillas on a plate and serve immediately with green chutney or tomato ketchup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a non-stick tawa for best results with besan batter, which tends to stick.
- 2Wring the blanched spinach well before blending to control batter consistency.
- 3Finely chop the onion so it cooks through without leaving a raw crunch.
- 4Rest the batter for at least 5 minutes so the chickpea flour hydrates fully.
- 5Keep the heat medium — high heat burns the gram flour before the inside cooks.
- 6Drizzle a little oil around the edges as you cook for extra crispiness.
- 7Serve immediately off the tawa; chillas soften quickly as they cool.
Adapt it for your goals.
Gluten-Free & Vegan
This recipe is already naturally gluten-free and vegan — just use oil instead of ghee for cooking. Perfect for anyone avoiding gluten or dairy.
High ProteinHigh-Protein
Add 2 tablespoons of finely crumbled paneer or tofu to the batter for an extra protein boost without changing the texture much.
Low OilLow-Oil
Cook on a well-seasoned cast-iron tawa with a spray of oil to reduce fat while keeping a crisp exterior.
Spicy Masala ChillaSpicy Masala Chilla
Add 1/4 teaspoon garam masala and 1 tablespoon finely chopped coriander leaves to the batter for a more aromatic, restaurant-style twist.
Jain (No Onion/Garlic)Jain (No Onion/Garlic)
Skip the onion and use a pinch of asafoetida and grated beetroot or carrot for sweetness. This version stays soft and mildly spiced.
Why this is on our healthy list.
Rich in Iron
Fresh spinach provides a good plant-based source of iron, which supports healthy blood and energy levels.
High in Plant Protein
Gram flour (besan) is packed with protein, making these chillas a filling option for vegetarians and vegans.
Good Source of Dietary Fiber
Spinach and chickpea flour both contribute fiber, aiding digestion and promoting satiety.
Low in Saturated Fat
Using minimal oil for cooking keeps the dish light on saturated fats — ideal for heart-friendly meals.
Frequently asked questions
Spinach puree adds moisture; start with 3/4 cup water and adjust gradually. The batter should be slightly thinner than pancake batter — it spreads easily on the tawa.
