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
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, combine besan, soya flour, turmeric, red chilli powder, cumin seeds, and salt. Mix well to distribute the spices evenly.
Step 2 · Add chopped spinach
Add chopped spinach, onion, green chilli, and coriander leaves to the dry mix. Toss gently so the veggies are coated with flour.
Step 3 · Gradually add water while stirring to form a smooth
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.
Step 4 · Heat a tawa or non-stick griddle on medium flame
Heat a tawa or non-stick griddle on medium flame. Lightly grease with oil or ghee.
Step 5 · Pour a ladleful of batter onto the tawa and gently spread into a th...
Pour a ladleful of batter onto the tawa and gently spread into a thin circle (approx. 6 inches wide). Drizzle a few drops of oil/ghee around the edges.
Step 6 · Cook on medium flame for 2-3 minutes until the edges lift slightly ...
Cook on medium flame for 2-3 minutes until the edges lift slightly and the bottom turns golden. Flip carefully and cook the other side for 2 minutes.
Step 7 · Repeat for remaining batter
Repeat for remaining batter, stacking chillas on a plate lined with a cloth to absorb excess moisture.
Why this recipe 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.
A note on tradition
Chilla is a staple in North Indian kitchens, often prepared for breakfast or as a quick snack. It is especially popular in Punjab and Delhi, where besan-based recipes are cherished for their flavor and satiety. The addition of soya and spinach is a modern, health-focused twist. Chilla is also made during festivals like Lohri and Baisakhi, symbolizing abundance and new beginnings. Its versatility and quick preparation make it a favorite among working families and students.