If you’re on the lookout for a vibrant, wholesome dish that’s bursting with flavor and wholesome goodness, then this Savory Spinach Besan Chilla Recipe is about to become your new best friend in the kitchen. These golden, savory pancakes are a delightful way to sneak in nutrient-packed spinach while enjoying the nutty charm of besan (gram flour). Easy to whip up and incredibly satisfying, this recipe balances a perfect blend of spices with fresh greens to create a breakfast, brunch, or snack option you’ll reach for time and again.
Ingredients You’ll Need
Let’s keep it simple because honest-to-goodness flavor comes from fresh, thoughtfully combined ingredients. Each item here plays a special role — from the besan establishing a rich, earthy base to the spices adding layers of warmth and the spinach offering vibrant color and nourishment.
- Besan (gram flour), 1 cup: The star ingredient, providing a nutty taste and perfect binding texture for the chilla.
- Water, 3/4 cup: For creating the smooth, pourable batter consistency.
- Ajwain (carom seeds), 1 teaspoon: Adds a unique, aromatic flavor that tingles the palate.
- Dhaniya powder (coriander powder), 1 teaspoon: Enhances the taste with a subtle citrusy undertone.
- Red chili powder, 1/2 teaspoon: Adjust this to your spice preference to bring just the right heat.
- Garam masala, 1/2 teaspoon: Brings warmth and an inviting depth to the batter’s flavor.
- Kashmiri chili powder, 1/2 teaspoon: For that vibrant red hue without overpowering heat.
- Salt, 1 teaspoon: To taste, balances and enhances all the flavors.
- Green chilies, 2 (finely chopped): Adds fresh, sharp spiciness to brighten the chilla.
- Ginger, 1 inch (freshly chopped): Provides a refreshing zing that works wonderfully with the spices.
- Spinach, 1 cup (chopped): The green powerhouse adding color, nutrients, and moisture.
- Onion, 1 (finely chopped): Gives sweetness and texture contrast.
- Cilantro leaves, 1/4 cup (chopped): Adds a burst of herbal freshness.
- Oil, 2 tablespoons: Needed for cooking the chilla to a crispy golden perfection.
How to Make Savory Spinach Besan Chilla Recipe
Step 1: Prepare the Batter
Start by whisking the besan with 3/4 cup of water in a mixing bowl, creating a lump-free batter that’s fluid but not too thin. The batter is your canvas here — smoothness ensures even cooking and a delicate texture.
Step 2: Add the Flavorful Ingredients
Now stir in the chopped ginger, finely chopped green chilies, ajwain seeds, dhaniya powder, red chili powder, garam masala, and salt. Each of these spices brings a specific note — warmth, citrus, heat, or aroma — that transforms the batter from plain to exciting.
Step 3: Fold in the Veggies
Gently mix in the chopped spinach and onion, coating them well within the batter. This step balances the earthy besan with fresh vegetables, lending moisture and texture. Add an extra splash of water (about 1/4 cup) if the batter feels too thick to spread.
Step 4: Heat Your Pan and Cook
Place your tawa or non-stick pan on medium heat and warm it up. Drizzle half a teaspoon of oil and spread it around. Pour about 1/4 cup of batter and spread into a medium-sized circle. Drizzle a little oil around the edges and on top to encourage crispness and prevent sticking.
Step 5: Cook Until Golden
Cook the chilla until bubbles form on the surface and the edges start to lift, then flip gently. Cook the other side for about 2 minutes until you get a wonderful golden crust. Flip once more quickly for a final touch before removing it from the heat.
How to Serve Savory Spinach Besan Chilla Recipe
Garnishes
A sprinkle of freshly chopped cilantro or a dollop of tangy yogurt can add a delightful contrast to your chilla. You can also top with thin slices of onion or a wedge of lemon for an extra brightness that wakes up each bite.
Side Dishes
Pair this savory spinach besan chilla recipe with some mint-coriander chutney or tamarind sauce for dipping. A spicy pickle or a fresh tomato salad on the side also compliments the flavors wonderfully, creating a balanced meal.
Creative Ways to Present
Serve your chillas stacked with a smear of butter or ghee between each layer for a rich twist. You can also roll them up with a stuffing of paneer or spiced potatoes to turn this simple recipe into a fun and filling snack or light lunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chillas, wrap them tightly in foil or store in an airtight container in the refrigerator. They’re best enjoyed within the next day or two for optimal freshness and flavor.
Freezing
You can freeze cooked chillas by layering them with parchment paper in between and storing in a freezer-safe zip bag or container. This way, you can have a quick, healthy snack ready whenever you need it for up to a month.
Reheating
To reheat, warm the chillas in a non-stick pan over medium heat to revive their crispiness. Avoid microwaving as it can make them soggy. A little drizzle of oil while reheating works magic to bring back that fresh-from-the-tawa taste.
FAQs
Can I make the Savory Spinach Besan Chilla Recipe vegan?
Absolutely! This recipe is naturally vegan since it uses besan and vegetables without any dairy or eggs. Just use oil for cooking, and you’re good to go.
What can I substitute if I don’t have spinach?
Other leafy greens like kale, fenugreek (methi) leaves, or even finely grated zucchini can work well as a substitute while maintaining the healthy veggie punch.
How spicy is this recipe?
The level of spice is moderate and can be easily adjusted by varying the amount of green chilies and red chili powder to suit your heat preference.
Is besan easy to find in stores?
Yes, besan is widely available in Indian grocery stores and many supermarkets now carry it in their international or specialty flours section.
Can I make a larger batch and store the batter?
It’s best to prepare the batter fresh as besan can thicken and separate if stored for too long. If needed, you can refrigerate the batter for a few hours but give it a good stir before cooking.
Final Thoughts
This Savory Spinach Besan Chilla Recipe is one of those recipes that feels like a warm hug every time you make it. It’s easy, delicious, and packed with wholesome ingredients that comfort and energize. I encourage you to try it out soon — your taste buds and your body will thank you for this flavorful feast made right at home.
Print
Savory Spinach Besan Chilla Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
Savory Spinach Besan Chilla is a wholesome and flavorful Indian savory pancake made from gram flour and fresh spinach, spiced with aromatic ajwain, coriander, and chili powders. This quick, nutritious, and gluten-free dish is perfect for a light meal or snack, cooked on a hot tawa until golden and crisp.
Ingredients
Main Ingredients
- 1 cup Besan (gram flour)
- 3/4 cup Water (for initial batter)
- 1 teaspoon Ajwain (carom seeds)
- 1 teaspoon Dhaniya powder (coriander powder)
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Kashmiri chili powder
- 1 teaspoon Salt (to taste)
- 2 number Green chilies (finely chopped)
- 1 inch Ginger (freshly chopped)
- 1 cup Spinach (chopped)
- 1 number Onion (finely chopped)
- 1/4 cup Cilantro leaves (chopped)
- 2 tablespoon Oil (for cooking)
Instructions
- Prepare the batter: In a mixing bowl, combine the besan with 3/4 cup of water and whisk thoroughly until the batter is smooth and free of lumps.
- Add spices and aromatics: Stir in the finely chopped ginger, green chilies, ajwain, dhaniya powder, red chili powder, garam masala, Kashmiri chili powder, and salt ensuring everything is evenly mixed.
- Incorporate vegetables: Gently fold the chopped spinach and finely chopped onions into the batter, mixing carefully to coat all the veggies well. Add up to 1/4 cup more water if the batter needs thinning.
- Heat the tawa: Place a flat pan or tawa on low to medium heat and allow it to warm. Drizzle 1/2 teaspoon of oil to grease the cooking surface.
- Cook the chilla: Pour about 1/4 cup of the batter onto the tawa and spread it into a medium circle shape.
- Add oil around edges: Drizzle 1/4 teaspoon of oil around the edges and on top of the batter to help crisp the chilla while cooking.
- Cook first side: Let it cook until bubbles form on the surface and the edges lift slightly, then gently flip the chilla using a spatula. Cook for about 2 minutes until golden brown.
- Cook second side: Flip once more and cook for about 1 minute to ensure even browning and complete cooking. Remove from the heat.
Notes
- Adjust red chili powder and green chilies according to your spice preference.
- Use fresh spinach for best flavor and texture; ensure it is finely chopped.
- Add water slowly when mixing batter to achieve the right pourable but thick consistency.
- Cook on low to medium heat to avoid burning and ensure thorough cooking.
- Serve hot with chutney or yogurt for a complete meal.
