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A freshly made palak chilla recipe served with chutney on a plate

Classic Palak Chilla Recipe | Savory Spinach Pancakes

Learn how to make delicious, savory spinach pancakes with this easy-to-follow recipe. These wholesome chillas are perfect for a healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 chillas

Equipment

  • Blender
  • Large mixing bowl
  • Whisk
  • Non-stick pan or cast-iron griddle
  • Ladle

Ingredients
  

Main Ingredients

  • 2 cups Fresh Spinach packed
  • 1 cup Gram Flour (Besan)
  • 1 to 1.5 cups Water or as needed to adjust batter consistency
  • 1 inch piece Ginger grated or finely chopped
  • 1-2 Green Chile finely chopped (adjust to your spice preference)
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Coriander Powder
  • 1/4 teaspoon Turmeric Powder for color and health benefits
  • A pinch Asafoetida (Hing) optional, but aids digestion and adds flavor
  • Salt To taste
  • Oil or Ghee For cooking the cheelas

Instructions
 

Preparation

  • Wash the spinach thoroughly, then blanch it in boiling water for 1-2 minutes, immediately transferring to ice-cold water to retain its vibrant green color. Drain well.
  • In a blender, combine the blanched spinach, grated ginger, and chopped green chilies with a splash of water, blending until a smooth, bright green puree is formed.

Making the Batter

  • In a large mixing bowl, combine the gram flour, spinach puree, cumin powder, coriander powder, turmeric powder, asafoetida (if using), and salt.
  • Gradually add water, about 1/2 cup at a time, whisking continuously until you achieve a smooth, pourable batter similar to thin pancake batter. Let it rest for 10-15 minutes.

Cooking the Chillas

  • Heat a non-stick pan or cast-iron griddle over medium heat and lightly grease it with a few drops of oil or ghee.
  • Pour a ladleful of batter onto the hot pan and quickly spread it outwards in a circular motion to form a thin, even disc.
  • Drizzle a little oil or ghee around the edges and on top of the chilla, cooking for 2-3 minutes until the underside is golden brown, then flip and cook the other side for 1-2 minutes until golden brown and cooked through.
  • Remove the cooked chilla from the pan and repeat with the remaining batter, serving immediately.

Notes

For extra flavor, you can add finely chopped onions or grated carrots to the batter. Adjust green chili quantity to your preferred spice level.