About Spinach(Palak) Chilla Recipe:
Spinach Chilla is a healthy and delicious Indian pancake made with fresh spinach, gram flour (besan), and a blend of spices. This savoury dish is a great choice for breakfast, brunch, or even a light dinner, as it is quickly prepared and packed with nutrients.
The base of this recipe is gram flour, which is rich in protein and adds a nutty flavour. Fresh spinach leaves are finely chopped or blended to give the chilla a vibrant green colour and a dose of iron, vitamins, and antioxidants. Spices like turmeric, cumin, green chillies, and ginger are commonly added to enhance the flavour. Some variations include finely chopped onions, tomatoes, or other grated vegetables like carrots for added texture and nutrition.
Preparing spinach chilla is simple. The batter is made by mixing gram flour, spinach, spices, and water into a smooth, pourable consistency. This mixture is then spread on a hot greased skillet, cooked until golden brown on both sides and served hot.
Spinach chilla pairs beautifully with mint chutney, tomato ketchup, or yoghurt. It is gluten-free and can be customized by adding or omitting ingredients. Whether you’re looking for a quick energy boost or a nutritious snack, spinach chilla is a versatile and flavorful option that satisfies, both taste and health needs.
Why Spinach Chilla Recipe is Perfect for Breakfast
- High Nutritional Value: Spinach is rich in iron, calcium, and vitamins A, C, and K, while gram flour provides protein and fibre.
- Quick to Prepare: This recipe is perfect for busy mornings, ready in under 20 minutes.
- Customizable: You can add or skip ingredients as per your choice.
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
- Weight Management: Low in calories and high in protein, this recipe keeps you full for longer.
- Improves Bone Health: Spinach’s calcium and vitamin K contribute to strong bones
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Essential Ingredients Perfect Spinach(Palak) Chilla Recipe
- Gram Flour (Besan): Gram flour provides structure, and a nutty flavour, and is high in protein. Ensure it is fresh and sifted for a lump-free batter.
- Semolina (Rava/Sooji): Adding semolina gives the chilla a slight crispiness and improves its texture.
- Spinach: Fresh spinach is the hero ingredient, adding vibrant green colour, nutrition, and a mild earthy flavour. Chop it finely to ensure even mixing and easy spreading.
- Turmeric Powder adds a vibrant yellow colour and a mild earthy flavour. It also has its well-known anti-inflammatory properties.
- Asafoetida (Hing) adds a unique depth of flavour to the chilla. Just a pinch elevates the taste and aids digestion.
- Salt: Enhances the overall flavour. Add just enough to balance the other ingredients.
- Oil: When used to grease the skillet, it ensures the chilla doesn’t stick and gives it a crisp, golden finish.
- Water is essential for creating a smooth, lump-free batter. Add it gradually to achieve the perfect pourable consistency.
Optional Ingredients Perfect Spinach Chilla Recipe
- Onion: Finely chopped onions provide a savoury flavour and a slight crunch. They beautifully complement the soft texture of the chilla.
- Tomato: Add juiciness, tanginess, and a burst of freshness to the chilla.
- Carrot: Grated carrots add natural sweetness, crunch, and a boost of nutrients like beta-carotene.
- Grated Garlic: Freshly grated garlic brings a robust, savoury flavour and enhances the overall taste profile of the chilla. It pairs well with spinach and spices while adding a hint of pungency.
- Ginger: Enhances the flavour with a subtle spicy kick and aids digestion.
- Black Pepper Powder: Adds a gentle heat and a peppery kick, balancing the earthy flavours of the other ingredients.
- Cumin Seeds:
Cumin seeds provide a nutty, aromatic flavour that complements the besan and spinach. - Chilli Flakes: Chilli flakes offer a more balanced and mild spiciness than chilli powder, making the chilla appealing for all spice levels.
- Coriander Powder adds a warm, earthy, and slightly citrusy flavour to the chilla. It enhances the overall taste and complements the spinach and gram flour.
- Baking Powder: Helps make the chilla soft and slightly fluffy. It also prevents the batter from becoming too dense, ensuring an evenly cooked chilla.
- Kasuri Methi (Dried Fenugreek Leaves): Gives a distinct, aromatic flavour and enhances the taste of the chilla. Crush it lightly before adding it to release its aroma.
How To Make a Perfect Spinach(Palak) Chilla Recipe
Prepare the Batter:
In a mixing bowl, combine the following ingridents:
- 1 onion chopped
- 1 tomato chopped
- 1 carrot chopped
- 1 tsp ginger grated
- 1tsp garlic grated
- 1 tsp coriander powder
- 1/4tsp asafoetida
- 1 tsp Black pepper powder
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp cumin seeds
- 2 cups chickpea flour
- 1/2 cup semolina
- 1 bunch Spinach chopped
- 1 tsp kasuri methi
- 1 tsp chilli flakes
- Oil
- 1/2 tsp baking powder
- Water
- Mix all ingridents well. Add water gradually to form a smooth, lump-free batter of pourable consistency.
Cook Perfectly
- Heat a non-stick skillet or flat griddle on medium heat. Grease lightly with oil.
- Pour a ladleful of batter onto the skillet and spread it evenly into a thin circle, like a pancake.
- Cook on medium heat until the edges start to lift and the bottom turns golden brown. Flip carefully with a spatula and cook the other side until golden.
- Transfer the spinach chilla to a plate and serve immediately with mint chutney, tomato ketchup, or yoghurt.
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Tips for Perfect Spinach(Palak) Chilla Recipe
- Consistency Matters: Ensure the batter is neither too thick nor too runny for easy spreading.
- Fresh Spinach: Use fresh, tender spinach leaves for the best taste and texture.
- Experiment with Add-Ons: Add grated carrots, finely chopped onions, or coriander leaves to enhance flavour.
- Cooking Oil: Use minimal oil to make it healthier. A brush of ghee can also add a delightful aroma.
FAQs About Spinach(Palak) Chilla Recipe
You can use rice flour and wheat flour if gram flour is unavailable.
Yes, the recipe is naturally vegan. Just ensure you use oil instead of ghee for cooking.
🥣 Storing Suggestions
- Refrigerating Batter: Store any leftover batter in an airtight container in the refrigerator for up to 24 hours. Stir well before using.
- Cooked Chilla: Place cooked chillas in an airtight container and refrigerate for 2 days. Reheat on a skillet for the best taste.
Serving Suggestions
- Pair spinach chilla with a side of green or garlic chutney for a spicy kick.
- Serve it with a dollop of yoghurt for a cooling effect.
- Add a glass of fresh juice or masala chai to complete your breakfast.
🧾Recipe Card
Perfect Spinach Chilla Recipe
Materials
- 1 Onion chopped
- 1 tomato chopped
- 1 carrot grated
- 1 tsp ginger grated
- 1 tsp garlic grated
- 1 tsp coriander powder
- 1/4 tsp thing
- 1/2 tsp black pepper powder
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp cumin seeds
- 2 cups Besan
- 1/2 cup semolina
- Oil 1 tsp
- 1 bunch spinach
- 1 tsp chilli flakes
- 1/2 tsp baking powder
- 1 tsp Kasuri methi
- Oil for cooking
- water as required
Instructions
- In a large mixing bowl, combine e finely chopped spinach, grated carrot, onion, tomato, grated ginger, and grated garlic. Mix well to evenly incorporate all ingredients.
- Add gram flour, semolina, turmeric powder, coriander powder, red chili flakes, black pepper, baking powder, asafoetida, and salt.
- Gradually add water while whisking to make a smooth, lump-free batter with a pourable consistency.
- Add crushed kasuri methi for a fragrant aroma. Adjust salt and spices as needed. Let the batter rest for 5-10 minutes.
- Heat a non-stick skillet or griddle on medium heat. Lightly grease it with oil.
- Pour a ladleful of batter onto the skillet and spread it into a thin circle using the back of the ladle.
- Cook on medium heat for 2-3 minutes or until the edges lift and the bottom turns golden brown. Flip carefully and cook the other side for another 2 minutes.
- Transfer the cooked chilla to a plate. Repeat with the remaining batter. Serve hot with Peanut chutney, yogurt, or tomato ketchup.
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Notes
- Adjust the batter consistency by adding water if it feels too thick.
- Use fresh vegetables for the best flavor and texture.
- For added crispiness, sprinkle a few drops of oil around the edges while cooking.
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