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
Scale
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.
