Palak Chilla Recipe
If you’re looking to add a nutritious and delicious twist to your breakfast or snack routine, Palak Chilla is a vibrant, flavorful Indian savory pancake that you will absolutely adore. This dish incorporates fresh spinach with a fragrant mix of spices and chickpea flour, creating a satisfying and wholesome meal that bursts with color and taste. Whether you are a vegetarian, vegan, or just curious about wholesome, easy-to-make recipes, Palak Chilla offers an irresistible combination of health and flavor that’s perfect any time of day.
Ingredients You’ll Need
Gathering your ingredients for Palak Chilla is straightforward and rewarding, as each item plays a crucial role in building the dish’s bold flavor and pleasing texture. From the vibrant green spinach to the earthy spices, these simple ingredients come together to create magic in your kitchen.
- 400 grams fresh spinach: Provides the star green, packed with nutrients and natural moisture.
- 1 large onion: Adds sweetness and a gentle crunch when cooked.
- 1 large tomato: Gives a subtle tang and moisture to balance spices.
- 1 green chili: Brings a mild heat; adjust according to your spice preference.
- 2 garlic cloves: Infuses a fragrant depth that grounds the flavor profile.
- ½-inch piece of ginger: Offers zesty warmth and freshness.
- ½ teaspoon turmeric powder: Adds subtle earthiness and that lovely golden hue.
- 1 teaspoon Kashmiri red chili powder: For gentle heat and a vibrant red color.
- ¼ teaspoon ground black pepper: Enhances the warmth and spice complexity.
- ½ teaspoon garam masala powder: A blend that brings aromatic warmth that ties everything together.
- 1 teaspoon carom seeds: A unique touch that aids digestion and lends a distinctive flavor.
- 1 teaspoon cumin seeds: Adds a nutty, smoky note to the batter.
- 1.5 cups gram flour (Besan): The gluten-free base that binds and creates the pancake texture wonderfully.
- ¼ teaspoon asafoetida (hing): A pungent spice that elevates the dish with umami richness.
- Water, as required: To make the batter smooth and pourable.
- 2–3 tablespoons cooking oil: For crisping the chillas to golden perfection.
How to Make Palak Chilla
Step 1: Preparing the Palak Chilla Batter
Start by finely chopping the fresh spinach; this is the heart of the Palak Chilla, bringing vibrant color and nutrition. Next, prepare your aromatics by peeling and roughly slicing ginger, finely chopping onion and tomato, and creating a coarse paste of garlic, green chili, and ginger to infuse a wonderful spicy undertone. Mix the chopped veggies and spices in a bowl, carefully mashing the spinach and vegetables by hand to release their natural juices—this step helps deepen the flavors and gives the batter a great texture. Gradually incorporate gram flour while stirring, then add water slowly to achieve a smooth, pourable batter consistency. Don’t forget to stir in the distinctive asafoetida just before cooking.
Step 2: Cooking the Palak Chilla
Heat a non-stick pan or griddle over medium heat and lightly brush it with cooking oil. Pour a ladleful of the batter onto the pan and spread it evenly to form a thin pancake. Spritz or brush a little oil on top to help create a beautiful golden crust. Cover with a lid and cook until the edges begin to turn golden and the chilla looks set. Flip it carefully and cook until the other side is just as golden and cooked through. Repeat this process with the remaining batter, savoring the aroma that fills your kitchen. Each chilla should be thin, tender, and just slightly crisp around the edges.
How to Serve Palak Chilla
Garnishes
To elevate your Palak Chilla experience, sprinkle with freshly chopped cilantro, or add a dollop of tangy yogurt or butter on top just before serving. A squeeze of lemon brightens the flavors beautifully and adds an invigorating burst of freshness that complements the spices perfectly.
Side Dishes
Palak Chilla pairs wonderfully with a variety of chutneys such as mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup. For a wholesome meal, serve it alongside some spiced potato or paneer bhurji, or even a bowl of fresh salad to add extra crunch and balance.
Creative Ways to Present
For a fun twist, roll the Palak Chilla with a stuffing of sautéed vegetables or paneer filling to make delicious wraps. Alternatively, stack a few with layers of chutney or fresh yogurt in between to create a colorful, layered appetizer perfect for entertaining guests or serving at brunch.
Make Ahead and Storage
Storing Leftovers
If you have extras, Palak Chilla can be stored in an airtight container in the refrigerator for up to 2 days. To keep their texture intact, allow them to cool completely before refrigerating.
Freezing
You can freeze Palak Chilla by placing wax paper between each pancake to prevent sticking, then storing them in a freezer-safe bag or container. They’ll keep well for up to one month and make for a quick, nutritious snack whenever you want.
Reheating
Reheat leftover or frozen Palak Chilla in a hot skillet with a sprinkle of oil to restore their crispiness, or warm them gently in a microwave covered with a damp paper towel to retain moisture. Either method brings back their freshly cooked charm.
FAQs
What is Palak Chilla made of?
Palak Chilla is primarily made with fresh spinach, chickpea flour, and a blend of spices that together create a savory and nutritious Indian-style pancake.
Can I make Palak Chilla vegan?
Yes, Palak Chilla is naturally vegan as it does not contain any dairy or eggs. Just use oil instead of butter for cooking, and enjoy guilt-free!
How spicy is Palak Chilla?
The spice level can be adjusted by varying the quantity of green chili and red chili powder in the batter, so you can make it as mild or as fiery as you like.
What can I serve with Palak Chilla?
Palak Chilla pairs beautifully with chutneys like mint or tamarind, yogurt, or even sweet and tangy sauces, making them versatile for different taste preferences.
Is Palak Chilla gluten-free?
Yes! Since Palak Chilla uses gram flour (besan), which is chickpea flour, it is naturally gluten-free and suitable for those with gluten sensitivities.
Final Thoughts
Sharing Palak Chilla with friends and family never fails to bring smiles around the table. Its delightful mix of fresh spinach, fragrant spices, and crisp texture makes it a breakfast or snack that feels special yet is incredibly simple to make. Dive into making Palak Chilla soon—you might just find your new favorite way to savor greens!
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Palak Chilla Recipe
- Total Time: 30 minutes
- Yield: 4–6 chillas 1x
- Diet: Vegetarian
Description
Palak Chilla is a savory Indian pancake made from chickpea flour and fresh spinach, seasoned with aromatic spices and herbs. This nutritious and delicious recipe is perfect for a wholesome breakfast or light meal, combining the goodness of greens with a crisp, flavorful batter.
Ingredients
For Palak Chilla Batter
- 400 grams fresh spinach, rinsed
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 1 green chili, roughly chopped
- 2 garlic cloves, peeled
- 1/2-inch piece of ginger, peeled
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garam masala powder
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon cumin seeds
- 1.5 cups gram flour (besan)
- 1/4 teaspoon asafoetida (hing)
- Water, as required
- 2–3 tablespoons cooking oil
Instructions
- Prepare Vegetables and Paste: Finely chop the spinach and set aside in a mixing bowl. Peel and roughly slice ginger; peel and finely chop the onion and tomato. Roughly chop the green chili and peel the garlic cloves. Crush the green chili, garlic, and ginger into a coarse paste using a mortar or use 1.5 tablespoons of ginger-garlic paste instead.
- Mix Ingredients: In the mixing bowl with spinach, add chopped tomatoes, onions, and the ginger-garlic-chili paste. Add turmeric powder, red chili powder, black pepper, garam masala, cumin seeds, carom seeds, and salt to taste. Mix thoroughly, mashing the vegetables to release their juices.
- Add Gram Flour and Water: Gradually add gram flour (besan) into the vegetable mixture while continuously mixing to avoid lumps. Add water as needed to form a smooth, pourable batter. Finally, add asafoetida and mix well.
- Heat Pan and Cook: Heat a non-stick pan and lightly grease it with cooking oil. Pour a ladleful of batter onto the pan and spread evenly into a thin circle. Drizzle a little oil on top, cover, and cook over medium heat until the edges turn golden brown.
- Flip and Cook Other Side: Carefully flip the chilla and cook the other side until golden brown and cooked through. Remove from pan once both sides are crisp and nicely browned.
- Serve: Serve the palak chilla hot with your favorite chutney or dip and enjoy a healthy, flavorful meal.
Notes
- Adjust the water quantity to get a smooth, pourable batter consistency.
- For a vegan version, ensure the cooking oil is plant-based.
- Use fresh spinach for the best flavor and nutrition.
- Serve immediately for best texture and taste as the chilla tends to soften when chilled.
- Optional: you can add finely chopped coriander leaves for extra freshness.
- Watch recipe videos online to master the spreading technique and cooking times.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 chilla (approx. 100 grams)
- Calories: 150 kcal
- Sugar: 2 grams
- Sodium: 150 mg
- Fat: 5 grams
- Saturated Fat: 0.7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 5 grams
- Protein: 6 grams
- Cholesterol: 0 mg
Keywords: Palak Chilla, spinach pancake, Indian breakfast, savory pancake, healthy snack, besan chilla
