Classic Palak Chilla Recipe | Healthy Spinach Pancakes
These healthy spinach pancakes, also known as Palak Chilla, are a nutritious and delicious Indian breakfast or snack. Made with chickpea flour and fresh spinach, they are quick to prepare and packed with flavor.
Equipment
- Blender
- Large mixing bowl
- Non-stick tawa or griddle
- Ladle
Ingredients
Main Ingredients
- 1 cup chickpea flour (besan)
- 2 cups fresh spinach tightly packed
- 1/2 inch ginger peeled
- 1 green chili adjust to your spice preference
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- asafoetida (hing) Pinch, optional
- Salt to taste
- Water as needed for blending and batter consistency
- Oil or ghee for cooking the chillas
Instructions
Preparation
- Wash the spinach thoroughly, then blend it with ginger, green chili, and water until smooth to create a vibrant green paste.
- Combine chickpea flour, cumin powder, turmeric powder, and salt in a large mixing bowl; add asafoetida if desired.
- Mix the spinach paste with the dry ingredients, gradually adding water to achieve a smooth, lump-free batter with a pancake-like consistency.
- Let the batter rest for 10-15 minutes to allow the chickpea flour to absorb the liquid for softer chillas.
Cooking
- Heat a non-stick tawa or griddle over medium heat and lightly grease it with oil or ghee.
- Pour a ladleful of batter onto the hot tawa and spread it quickly in a circular motion to form a thin, even chilla.
- Drizzle oil or ghee around and over the chilla, cooking for 2-3 minutes until the edges crisp and bubbles appear.
- Gently flip the chilla and cook for another 1-2 minutes until golden brown spots appear.
- Remove the chilla from the tawa and repeat the process, greasing the tawa lightly before each new chilla.
Notes
Serve hot with your favorite chutney or yogurt. These chillas are best enjoyed fresh.