Palak Chilla Recipe | Spinach Cheela Recipe
Palak Chilla is a nutritious and delicious Indian savory pancake made with fresh spinach, gram flour, and semolina. This healthy breakfast or snack option is packed with flavors from spices, ginger garlic paste, and fresh vegetables, cooked to perfection on a stovetop pan for a crispy, soft texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 chillas 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 1 bunch palak (spinach), chopped
- ½ onion, finely chopped
- ½ carrot, grated
- ½ tomato, finely chopped
- 2 tbsp coriander, finely chopped
Spices and Pastes
- ¼ tsp ajwain (carom seeds)
- ½ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp salt
- 1 tsp ginger garlic paste
- pinch of hing (asafoetida)
- 1 tsp cumin seeds
Flours and Dairy
- 1 cup besan (gram flour)
- ½ cup rava (semolina/suji), coarse
- ½ cup curd (yogurt)
- 1 cup water
Other
- Oil for roasting (about 1-2 tsp per chilla)
Instructions
- Prepare the Vegetables and Herbs: Take a large bowl and add the chopped palak (spinach), finely chopped onion, grated carrot, finely chopped tomato, and chopped coriander. Mix well to combine all the fresh ingredients.
- Add Spices and Mix: To the vegetable mixture, add ajwain, turmeric powder, chili powder, salt, and ginger garlic paste. Squeeze the mixture gently to release moisture and blend all the flavors together thoroughly.
- Add Flours and Yogurt: Incorporate the besan (gram flour) and rava (semolina) into the mixture. Then add the curd and water. Stir continuously to form a smooth and consistent batter, free of lumps.
- Season the Batter: Add a pinch of hing and cumin seeds to the batter and mix well. These spices will enhance the aroma and taste of the chilla.
- Rest the Batter: Cover the bowl and let the batter rest for 10 minutes. This resting time allows the rava and besan to absorb the liquids fully, resulting in a better texture when cooked.
- Heat the Pan and Pour Batter: Heat a non-stick or cast-iron pan over medium heat. Pour a ladleful of batter onto the pan and spread gently using the back of the ladle to form a thin circle, making the chilla as thin as possible.
- Cook the Chilla: Drizzle about half a teaspoon of oil around the edges and on the surface of the chilla. Cover the pan with a lid and cook on medium flame until the base is well cooked and golden brown.
- Flip and Roast: Carefully flip the chilla using a spatula and roast the other side until it turns golden and cooked through. Repeat with the remaining batter.
- Serve: Serve hot Palak Chillas immediately, ideally accompanied by pickle and raita for a traditional flavorful experience.
Notes
- Ensure the batter is thin for best results; thick batter will result in dense chillas.
- Resting the batter is key to a fluffy and softer texture.
- You can adjust the spice levels according to your preference.
- Use a non-stick pan to prevent the chillas from sticking and make flipping easier.
- Palak chillas are great for breakfast, snacks, or even light dinners.
- Add other finely chopped vegetables like bell peppers for variation.
Keywords: Palak Chilla, Spinach Cheela, Indian savory pancake, Healthy breakfast, Gram flour pancake, Spinach recipe, Indian snack
