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Soya Besan Chilla with Spinach
Lunch • India
How to Make Soya Besan Chilla with Spinach (Traditional & Healthy Version)
Soya Besan Chilla with Spinach is a beloved North Indian dish, celebrated for its delightful flavors and nourishing qualities. Traditionally enjoyed as a wholesome breakfast or light lunch, this savory pancake is made from a blend of besan (gram flour), soya flour, and fresh palak (spinach), offering a protein-rich, gluten-free alternative to conventional Indian flatbreads. The earthy aroma of besan, the mild nuttiness of soya, and the vibrant freshness of spinach come together to create a dish that is both satisfying and nourishing. Popular in Punjabi households and often served during festivals such as Lohri and Baisakhi, Soya Besan Chilla is favored for its quick preparation and adaptability. It is perfect for busy mornings or as a light meal during Navratri fasting periods (with minor modifications). Its crisp edges and soft center make it appealing to all ages, and it pairs beautifully with homemade chutney or dahi (curd). The addition of spinach not only enhances color but also boosts the nutritional value, making it a favorite among health-conscious families in India.
Ingredients(for 2 medium chillas (approx. 120g each))
- 1/2 cup Besan (gram flour) (chickpea flour)
- 1/4 cup Soya flour (soya atta)
- 1 cup (finely chopped) Fresh spinach (palak) (palak)
- 1 small (finely chopped) Onion (pyaaz)
- 1 (finely chopped) Green chilli (hari mirch) - optional
- 2 tbsp (chopped) Coriander leaves (dhaniya)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chilli powder (lal mirch) - optional
- to taste Salt (namak)
- as needed (about 3/4 cup) Water (for batter)
- 2 tsp Oil/ghee (for shallow frying, use mustard oil for authenticity)
Instructions
- 1
In a large mixing bowl, combine besan, soya flour, turmeric, red chilli powder, cumin seeds, and salt. Mix well to distribute the spices evenly.
3 minutes
Sift besan and soya flour to avoid lumps in the batter.
- 2
Add chopped spinach, onion, green chilli, and coriander leaves to the dry mix. Toss gently so the veggies are coated with flour.
2 minutes
Pat spinach dry after washing to avoid excess moisture.
- 3
Gradually add water while stirring to form a smooth, pouring-consistency batter. Ensure there are no lumps. The batter should be slightly thicker than dosa batter.
3 minutes
Let the batter rest for 5 minutes to improve texture.
- 4
Heat a tawa or non-stick griddle on medium flame. Lightly grease with oil or ghee.
2 minutes
For a crisp chilla, ensure the tawa is hot before pouring the batter.
Why This Dish is Healthy
This chilla is a smart choice for weight watchers and fitness enthusiasts due to its high protein and fiber content, which promote satiety. The use of besan and soya atta instead of refined flour reduces empty calories. Spinach enriches the recipe with essential micronutrients, supporting overall health. With minimal oil and no deep frying, it fits seamlessly into balanced Indian diets.
Soya Besan Chilla with Spinach is a powerhouse of nutrition. The combination of soya flour and besan delivers a substantial amount of plant-based protein, making it ideal for vegetarians. Spinach adds iron, vitamin K, vitamin C, and dietary fiber, which supports immunity and digestion. Onions and coriander provide antioxidants, while minimal oil ensures a healthy fat profile. This dish is low in glycemic index, gluten-free, and heart-friendly.
Pro Tips
- 💡Tip 1: Always sift besan and soya flour for a lump-free batter.
- 💡Tip 2: Rest the batter for 5-10 minutes to enhance texture and flavor.
- 💡Tip 3: Use mustard oil for shallow frying to add authentic Punjabi taste.
Storage & Serving
Chillas taste best when served fresh. However, you can refrigerate them in an airtight container for up to 24 hours. Reheat on a tawa before serving. Avoid microwaving to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 195.0 kcal |
