Palak Chilla
Lunch • India
How to Make Palak Chilla (Traditional & Healthy Version)
Palak Chilla is a vibrant and wholesome North Indian dish, cherished for its simplicity, nutrition, and delicious taste. Made with fresh palak (spinach) and besan (gram flour), this savory pancake is a staple in many Indian households, especially during the winter months when spinach is at its peak. The beauty of Palak Chilla lies in its versatility—it's a perfect choice for lunchboxes, quick weekday lunches, or even a filling breakfast. The earthy flavor of besan combined with the subtle bitterness of palak and a medley of spices creates a dish that is both comforting and energizing. In North India, Palak Chilla is often enjoyed with chutneys like mint-coriander or tangy tomato, making it a favorite during festivals like Lohri and Makar Sankranti, when wholesome, green dishes are celebrated. Easy to prepare on a tawa (griddle), Palak Chilla is a nutritious alternative to traditional parathas and is loved by both adults and children for its soft texture and appetizing aroma. If you are looking for a healthy, vegetarian meal that packs in greens and protein, this Palak Chilla recipe is your go-to. With easy-to-find ingredients and minimal oil, it's an excellent choice for calorie-conscious eaters and anyone seeking an authentic taste of India’s vibrant vegetarian cuisine.
Ingredients(for 2 medium chillas per serving)
- 2 cups Palak (spinach) (finely chopped)
- 1 cup Besan (gram flour) (sifted)
- 1 small Onion (finely chopped, pyaaz)
- 1 Green chilli (finely chopped, hari mirch) - optional
- 1/2 inch Ginger (grated, adrak)
- 2 tbsp Coriander leaves (finely chopped, dhania) - optional
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- as needed Water (to make batter)
- 1-2 tsp Oil (for greasing tawa)
Instructions
- 1
Wash the palak thoroughly and finely chop it. Place in a mixing bowl.
3 minutes
Use fresh, tender palak for best flavor and color.
- 2
Add besan, chopped onion, green chilli, ginger, coriander leaves, cumin seeds, turmeric, and salt to the bowl. Mix well.
4 minutes
Sifting besan ensures a lump-free batter.
- 3
Gradually add water and whisk to form a smooth, slightly thick batter. Ensure there are no lumps.
3 minutes
Batter should be pourable but not runny for easy spreading on tawa.
- 4
Heat a non-stick tawa or iron griddle on medium flame. Lightly grease with oil.
2 minutes
For extra crispiness, use a well-seasoned iron tawa.
Why This Dish is Healthy
Palak Chilla is a wholesome, low-calorie meal that combines leafy greens with protein-rich besan, making it suitable for weight management and overall wellness. The use of minimal oil and the absence of refined flour or sugars enhance its health quotient. With no dairy or animal products, it's easily adaptable for vegan diets. Its balance of fiber and nutrients makes it a smart choice for a healthy Indian lunch.
Palak Chilla is a powerhouse of nutrition. Spinach is rich in iron, vitamin K, vitamin A, and magnesium, supporting strong immunity and healthy bones. Besan (gram flour) provides plant-based protein and dietary fiber, making this dish filling and supporting digestive health. The addition of onions, ginger, and spices add antioxidants and boost metabolism. This chilla is low in saturated fat and provides slow-digesting complex carbohydrates, making it ideal for sustained energy.
Pro Tips
- 💡Tip 1: For extra softness, let the batter rest for 10 minutes before making chillas.
- 💡Tip 2: Add a pinch of ajwain (carom seeds) for better digestion and enhanced flavor.
- 💡Tip 3: If using iron tawa, sprinkle a little salt and rub with half an onion before making chillas to prevent sticking.
Storage & Serving
Palak Chilla is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. Reheat on a tawa to restore softness before serving. Avoid storing batter for long periods, as spinach may release water.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 140.0 kcal |
