Palak Chilla

Palak Chilla or Spinach Cheela, is a very popular, delicious, and nutritious Indian breakfast or snack dish. Vegan and gluten-free.

Recipe Source Link:https://www.mygingergarlickitchen.com/palak-chilla-recipe/

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RECIPE INGREDIENTS

» For Palak Chilla

• 400 grams fresh spinach, rinsed
• 1 large-sized onion
• 1 large-sized tomato
• 1 green chili
• 2 garlic cloves
• 1/2-inch piece of ginger
• 1/2 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garam masala powder
• 1 teaspoon carom seeds
• 1 teaspoon cumin seeds
• 1.5 cups gram flour (Besan)
• 1/4 teaspoon asafoetida (hing)
• Water, as required
• 2-3 tablespoons cooking oil

RECIPE INSTRUCTIONS

» Prepare Palak Chilla - Spinach Cheela Batter

1. Finely chop 400 grams of palak/spinach and add it to a mixing bowl. Set it aside. Peel and roughly slice the ginger. Peel and finely chop the onion. Also, chop the large tomato and set them aside. Roughly chop the green chili and peel the garlic cloves. Add green chilies, garlic cloves, and ginger to a mortar and make a coarse paste. Alternatively, use finely chopped green chili and 1.5 tablespoons of ginger-garlic paste.
2. In a bowl, add the finely chopped tomatoes, finely chopped onions, crushed ginger-garlic-green chili, and all the spices: turmeric powder, red chili powder, black pepper powder, garam masala powder, cumin seeds, carom seeds, and salt as per taste. Mix everything using hands while mashing spinach and veggies to release the liquid from the vegetables. Once mixed, gradually add chickpea flour (besan) and keep mixing. After mixing, add water to adjust consistency and make a pourable batter. Mix everything well, and lastly, add 1/4 teaspoon of asafoetida (hing). Mix again.

» How to Make Palak Chilla

1. Heat a pan and spray or brush it with a few drops of cooking oil. Pour a ladleful of the prepared palak chilla batter onto the hot pan and spread it evenly to form a thin layer. Spray the top layer with some more oil. Cover the pan with the lid and cook on medium heat until the edges start turning golden brown. Flip the chilla and cook the other side until both sides are golden brown and well-cooked. Repeat the process with the remaining batter.
2. Serve the Palak Chilla hot with your favorite chutney or dip. Enjoy your delicious and nutritious Palak Chilla.

RECIPE NOTES

1. For evenly cooked chillas and crisp chillas, it is best to keep the heat at medium.
2. For a rich nutty texture and flavor, you can also add a handful of coarsely powdered almonds or cashews.
3. I have only added spinach leaves here, but you can also make this spinach chilla recipe using chopped mix veg. A variety of seasonal veggies add a hint of color, texture, and flavor.
4. I have used freshly chopped spinach, but you can also use blended spinach puree for a greener touch.