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Spinach Chilla
Lunch • India
How to Make Spinach Chilla (Traditional & Healthy Version)
Spinach Chilla, also known as Palak Chilla, is a savory Indian pancake made with fresh spinach (palak) and besan (gram flour). Originating from North Indian kitchens, this wholesome dish is a staple for breakfast and lunch, especially during the winter and spring seasons when greens are abundant. Chilla is loved for its simplicity, quick preparation, and the way it packs flavor and nutrition into every bite. Spinach Chilla boasts a vibrant green color and a subtle earthiness from the leafy spinach, balanced by the nuttiness of besan and gentle spices. It is a popular option for those seeking a light yet satisfying meal that doesn’t skimp on protein and fiber. Traditionally cooked on a tawa with minimal oil, it is also a go-to dish for fasting days, festivals like Navratri (when made without onion and garlic), or as a healthy tiffin option for children and adults. Across India, chilla takes on many forms, but the spinach version stands out for its nutritional punch and adaptability. Whether enjoyed with green chutney, dahi (yogurt), or as a wrap with vegetables, Spinach Chilla is a versatile and delicious addition to any Indian meal plan.
Ingredients(for 2 medium chillas per person)
- 2 cups, finely chopped Fresh spinach leaves (palak) (palak)
- 1 cup Besan (gram flour) (besan)
- 1 small, finely chopped Onion (pyaz) - optional
- 1, finely chopped Green chili (hari mirch) - optional
- 1 tsp, grated Ginger (adrak)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chili powder (lal mirch) - optional
- to taste Salt (namak)
- as needed Water (for batter)
- 1-2 tsp Oil (for greasing tawa)
- 2 tbsp, finely chopped Coriander leaves (dhaniya patta) - optional
Instructions
- 1
Rinse spinach leaves thoroughly in water. Finely chop the spinach and coriander leaves. Set aside.
5 minutes
Ensure no grit remains on the spinach for a smooth batter.
- 2
In a large mixing bowl, add besan, chopped spinach, onion, green chili, ginger, cumin seeds, turmeric, red chili powder, and salt.
3 minutes
Mix dry ingredients first for even distribution before adding water.
- 3
Gradually add water to the mixture and whisk to form a lump-free, medium-thick batter. The consistency should be pourable but not runny.
4 minutes
Add water slowly to avoid a watery batter.
- 4
Heat a non-stick tawa or iron griddle on medium flame. Grease lightly with oil.
2 minutes
Wipe excess oil with a kitchen paper for a low-fat version.
Why This Dish is Healthy
This healthy Spinach Chilla recipe is low in calories, high in fiber, and contains no refined flour. Besan is gluten-free and supports better blood sugar control, while spinach adds bulk and micronutrients. With very little oil and no deep frying, this lunch recipe fits perfectly into weight loss and diabetic-friendly meal plans.
Spinach Chilla is rich in plant-based protein from besan, dietary fiber, vitamins A, C, and K from spinach, and essential minerals like iron, calcium, and magnesium. The use of minimal oil ensures low saturated fat. Spinach is also high in antioxidants, supporting immunity. This dish delivers complex carbs, making it filling and suitable for sustained energy release.
Pro Tips
- 💡Tip 1: Sieve besan before use to avoid lumps in the batter.
- 💡Tip 2: Let the batter rest for 5 minutes for a fluffier chilla.
- 💡Tip 3: Add a pinch of ajwain (carom seeds) for easier digestion.
Storage & Serving
Best enjoyed fresh, but leftover chillas can be stored in an airtight container in the refrigerator for up to 1 day. Reheat on a tawa for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
