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
Scale
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
