Spinach Besan Chilla (Spinach Puda)

A white plate with two savory pancakes served with small bowls of red sauce and pickle, garnished with a green chili.

5 from 4 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 Time15

Cook Time10

Total Time25

Course: Breakfast & Brunch

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: pudas

Author: Nisha Kapur

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

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