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
- 2 cups, finely chopped Fresh spinach leaves (palak) (palak)
- 1 cup Besan (gram flour) (besan)
- 1 small, finely chopped Onion (pyaz)
- 1, finely chopped Green chili (hari mirch)
- 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)
- to taste Salt (namak)
- as needed Water (for batter)
- 1-2 tsp Oil (for greasing tawa)
- 2 tbsp, finely chopped Coriander leaves (dhaniya patta)
Step-by-step instructions
Step 1 · Rinse spinach leaves thoroughly in water
Rinse spinach leaves thoroughly in water. Finely chop the spinach and coriander leaves. Set aside.
Step 2 · In a large mixing bowl
In a large mixing bowl, add besan, chopped spinach, onion, green chili, ginger, cumin seeds, turmeric, red chili powder, and salt.
Step 3 · Gradually add water to the mixture and whisk to form a lump-free
Gradually add water to the mixture and whisk to form a lump-free, medium-thick batter. The consistency should be pourable but not runny.
Step 4 · Heat a non-stick tawa or iron griddle on medium flame
Heat a non-stick tawa or iron griddle on medium flame. Grease lightly with oil.
Step 5 · Pour a ladleful of batter onto the tawa and spread gently into a ci...
Pour a ladleful of batter onto the tawa and spread gently into a circle (approx. 5-6 inches).
Step 6 · Drizzle a few drops of oil around the edges
Drizzle a few drops of oil around the edges. Cook for 2-3 minutes until the bottom turns golden.
Step 7 · Flip and cook the other side for another 2-3 minutes until cooked t...
Flip and cook the other side for another 2-3 minutes until cooked through and lightly crisp.
Step 8 · Repeat with remaining batter
Repeat with remaining batter. Serve hot with green chutney or dahi.
Why this recipe 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.
A note on tradition
Spinach Chilla is a beloved dish in North Indian households, especially in Punjab and Uttar Pradesh. It is often made during Navratri and other fasting periods, tailored by omitting onion and garlic. Chilla is a popular choice for tiffin boxes and light meals, favored for its simplicity and adaptability to local greens and spices. Its minimal ingredient list and quick preparation have made it a staple in Indian vegetarian cuisine.