Unlock The Benefits Of Spinach With This Easy Chilla Recipe

To make Spinach Chilla, mix gram flour with chopped spinach, spices, and water to form a batter. Pour batter onto a heated pan, cook until golden on both sides, and serve hot with chutney or yogurt. This savory pancake is a nutritious, easy meal.

Start by mixing gram flour with finely chopped spinach, onions, green chilies, and seasonings like turmeric, cumin, and salt. Add water gradually to create a smooth, medium-thick batter. Heat a pan with a little oil, then pour and spread a ladle of batter to form a thin pancake. Cook on medium heat, flipping after 2-3 minutes, until both sides are golden brown and crispy. Repeat with remaining batter. Serve the chilla warm with yogurt or chutney for a wholesome, protein-rich meal.

Ingredients

• 1 cup spinach leaves (fresh, washed, and finely chopped)
• 1 cup gram flour (besan)
• ¼ cup finely chopped onions (optional, for extra flavor)
• 1-2 green chilies (finely chopped, adjust for spice)
• 1 tsp ginger (grated)
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• Salt, to taste
• Water, as needed (about ½ – ¾ cup)
• Oil or ghee (for cooking)

Instructions

Step 1: Prepare the Spinach

• Wash the spinach leaves thoroughly to remove any dirt, then finely chop them.
• Set the chopped spinach aside.

Step 2: Make the Batter

• In a large mixing bowl, add the gram flour (besan).
• Add turmeric powder, cumin seeds, and salt. Mix well to evenly distribute the spices in the flour.
• Add the chopped spinach, onions, green chilies, and grated ginger to the bowl. Mix everything well.
• Gradually add water (a few tablespoons at a time), stirring constantly to avoid lumps. Mix until you achieve a smooth, flowing batter consistency  it should be similar to pancake batter but not too runny. Aim for a medium-thick consistency that spreads easily on a pan but isn’t too watery.

Step 3: Preheat the Pan

• Place a non-stick or cast-iron skillet on medium heat. Let it heat up for a couple of minutes.
• Add a few drops of oil or ghee to grease the pan lightly, then spread it evenly with a spatula or brush. This helps prevent the chilla from sticking.

Step 4: Cook the Chilla

• Pour a ladleful of batter onto the center of the hot pan. Spread it gently in a circular motion to form a round pancake around 5-6 inches in diameter.
• Drizzle a few drops of oil or ghee around the edges of the chilla. This will help it crisp up.
• Let the chilla cook on medium heat for about 2-3 minutes, or until the edges start to lift and the underside is golden brown.
• Flip the chilla carefully using a spatula and cook the other side for another 2 minutes, or until it’s fully cooked and crispy.

Step 5: Serve

• Once both sides are golden and cooked through, remove the chilla from the pan.
• Repeat the process with the remaining batter, greasing the pan as needed between chillas.
• Serve the spinach chilla hot with chutney, yogurt, or ketchup.

Tips for Best Results

• Consistency: The batter consistency is key. Too thick and it won’t spread; too thin and it may not hold together well.
• Seasoning Variations: Add a pinch of ajwain (carom seeds) or a dash of garam masala for extra flavor.
• Storage: Chillas are best eaten fresh, but the batter can be stored in the fridge for up to a day.

This Spinach Chilla is packed with protein and fiber, and it’s a quick, nutritious meal perfect for any time of the day.