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Spinach Besan Chilla – also known as Palak Chilla or Spinach Puda – is a savory Indian pancake made with gram flour (besan), fresh spinach, and Indian spices. It’s naturally vegan, gluten-free, and a staple in many Indian homes. It comes together in minutes and makes a satisfying and delicious breakfast.

A plate with two savory pancakes, served with bowls of pickle and ketchup, a cup of tea, and green chilies on the side.

One reader commented:
★★★★★
“I tried this recipe immediately after it was posted because I have never had luck with soft chilla. I followed this recipe and omgg it was so soft and super yummy. Very easy and readily available ingredients, too. Thank you for the recipe 😊”
– Rhea

Besan Chilla is a staple breakfast in almost every Indian household. Besan refers to gram flour, and chilla is a savory crepe – so this dish is essentially a savory crepe made with a gram flour batter. It’s also known as cheela, puda, or pudla, depending on the region.

Naturally vegan, nutritious, and satisfying, besan chilla pairs perfectly with a hot cup of Masala Chai. The best part? It’s incredibly easy to make. If you love besan chillas, be sure to check out my Zucchini Carrot Besan Chilla and Rava Uttapam recipes.

You can add just about any veggies you like – spinach, carrots, zucchini, bell peppers, corn, tomatoes, onions, and more. I’ve even made a Mexican-inspired version using taco seasoning instead of Indian spices and topped it with cheese. My son actually prefers the cheesy version over the traditional one!

On my most recent trip to New Jersey, I made besan chilla with my mom, and they turned out so good and SOFT. In this post, I’m sharing three key tips to help you make the best besan chilla at home.

Mom’s 3 Tips for the Best Besan Chilla

  • Batter – First, prepare the batter with just gram flour and water. Mix until there are no lumps. Once the spices and vegetables are added, add water gradually to achieve a flowing batter, which results in a soft chilla.
  • Oil – Add 1/2 a teaspoon of oil to the pan to prevent sticking. Drizzle a 1/4 teaspoon of oil around the cheela, and once bubbles form, add a 1/4 teaspoon of oil on top before flipping.
  • Spread the Batter – Once you pour the batter, spread it out so it’s on the thinner side. Cook on a low to medium heat when using a tawa (or cast-iron skillet).

Ingredients

Ingredients for Spinach Besan Chilla on a tray.
  1. Onion – Finely chop the onions so that you don’t end up with big chunks.
  2. Green Chilies – I used two green chilies for this recipe, feel free to use more or less based on your spice level.
  3. Spinach – Chop the spinach into small pieces to avoid large pieces.
  4. Besan (Gram Flour) – Besan can be found at your local Indian grocery store or purchase on Amazon. You can also use chickpea flour as an alternative.

How to make Spinach Besan Chilla

Prepare Batter

A glass bowl with besan and water mixed together to make spinach besan chilla.
Step 1. In a mixing bowl, mix besan and 3/4 cup of water until you have a smooth batter.
A glass bowl with besan batter along with ginger, spices, and salt.
Step 2. Add chopped ginger, green chilies, ground spices (carom seeds (ajwain), coriander powder, red chili powder, Kashmiri chili powder, garam masala), and salt. Mix well.
A glass bowl containing a beasn batter topped with chopped onions and spinach.
Step 3. Next, add chopped spinach and finely chopped onions.
A glass bowl filled with a besan batter containing veggies with a metal spoon inside.
Step 4. Mix the batter until smooth.
A metal spoon holds up a flowy besan batter with veggies.
Step 5. For a slightly thinner consistency, add up to 1/4 cup of water.

Cook the Batter

A round, black, cast iron griddle sits on a stovetop burner, showing signs of use with oil and seasoning on its surface.
Step 6. Heat a tawa (cast-iron pan) over low to medium heat. Once hot, add 1/2 a teaspoon of oil.
A hand pours a ladle of batter with chopped greens onto a black pan on a stovetop for cooking.
Step 7. Pour a 1/4 cup of batter onto the tawa and gently spread it out.
Drizzle a little oil around the besan batter.
Step 8. Drizzle a 1/4 teaspoon of oil around each chilla. Once bubbles form on top, drizzle 1/4 teaspoon of oil on top.
A spatula lifts a partially cooked besan chilla from a black frying pan.
Step 9. Gently flip.
A thin besan chilla with green herbs cooks in a black frying pan on the other side.
Step 10. Cook on the other side for about 2 minutes.
A spinach besan chilla is ready.
Step 11. Flip again. Remove chilla from the stove and enjoy,

Serving Suggestions

Serve spinach besan chilla with cilantro chutney, ketchup, sweet & sour maggi, or achaar. Of course, a cup of masala chai is a must!

Storage

Store chilla in the refrigerator for up to 3 days. Reheat on the tawa and enjoy.

A hand holds a piece of savory flatbread over a plate with more flatbread, two small bowls of chutneys, and a cup of tea in the background.

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!

5 from 3 votes

Spinach Besan Chilla (Spinach Puda)

Spinach Besan Chilla (Palak Chilla) is a savory Indian pancake made with gram flour (besan), spinach, and spices. It’s quick, vegan, gluten-free, and makes an easy and satisfying breakfast.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 pudas

INGREDIENTS 

  • 1 cup besan (gram flour)
  • 1 cup water – divided, 3/4 cup for initial batter; 1/4 cup at the end
  • 1/2 tsp ajwain (carom seeds)
  • 1 tsp dhaniya powder
  • 1/4 tsp red chili powder
  • 1/2 tsp grama masala
  • 1/4 tsp Kashmiri chili powder
  • 3/4 tsp salt
  • 2 green chilies, chopped
  • 1/2 inch ginger, chopped
  • 1 cup spinach, chopped
  • 1/2 cup onion, finely chopped
  • 2 tbsp cilantro leaves, chopped
  • 1 tsp oil per chilla – divided, 1/2 tsp on tawa, 1/4 tsp around chilla, 1/4 tsp on top of chilla
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INSTRUCTIONS 

  • Prepare Batter. In a mixing bowl, mix besan and 3/4 cup of water until you have a smooth batter. Add chopped ginger, green chilies, ground spices (carom seeds (ajwain), coriander powder, red chili powder, Kashmiri chili powder, garam masala), and salt. Mix well. Next, add chopped spinach and finely chopped onions. Mix the batter until smooth. For a slightly thinner consistency, add up to 1/4 cup of water.
  • Cook the Batter. Heat a tawa (cast-iron pan) over low to medium heat. Once hot, add 1/2 a teaspoon of oil. Pour a 1/4 cup of batter onto the tawa and gently spread it out. Drizzle a 1/4 teaspoon of oil around each chilla. Once bubbles form on top, drizzle 1/4 teaspoon of oil on top. Gently flip. Cook on the other side for about 2 minutes. Flip again. Remove the chilla from the stove and enjoy.

NOTES

This recipe was first published in April 2021 and has been updated with new photos, instructions, and helpful tips.
  • Batter – First, prepare the batter with just gram flour and water. Mix until there are no lumps. Once the spices and vegetables are added, add water gradually to achieve flowing batter, which results in a soft chilla.
  • Oil – Add 1/2 a teaspoon of oil to the pan to prevent sticking. Drizzle a 1/4 teaspoon of oil around the cheela, and once bubbles form, add a 1/4 teaspoon of oil on top before flipping.
  • Spread the Batter – Once you pour the batter, spread it out so it’s on the thinner side. Cook on a low to medium heat when using a tawa (or cast-iron skillet).

Nutrition

Calories: 85kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

Additional Info

Course: Breakfast & Brunch
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.


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5 from 3 votes (1 rating without comment)

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5 Comments

  1. 5 stars
    I tried this recipe immediately after it was posted because I have never had a luck with soft chilla. I followed this recipe and omgg it was so soft and super yummy. Very easy and readily available ingredients too. Thank you for the recipe 😊

    1. Thank you so much, Rhea. I’m so glad to hear that. This is my mom’s recipe so she’ll be happy my followers had success with it. Thanks!

  2. Is the oil necessary for the recipe to come out well? Would love to make it but don’t want a disaster by leaving out a necessary ingredient.

    1. HI Trish, THe oil is definitely necessary to spray the pan and cook the puda else how will it cook on a pan? You’re using an avocado oil spray (or whatever works). To add oil on top – I guess you can skip this, it’s not necessary, but it helps in tasting good. I didn’t use a lot of oil for this recipe. Note – 1 tbsp of oil (1/4 tsp per puda) – this makes about 12 pudas total. Hope that helps and makes sense. 🙂 Let me know how it goes.