Perfect Spinach Chilla Recipe
A healthy, protein-packed, and flavorful Indian pancake made with gram flour, fresh spinach, and a mix of spices. Perfect for breakfast, brunch, or a quick dinner!
Servings 4
Calories
Ingredients
- 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.
Video
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.