Dinner

Spinach Besan Chilla Recipe

Name: Spinach Besan Chilla Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 cup besan (gram flour); 3/4 cup water (for initial batter); 1/4 cup water (to adjust consistency); 1/2 tsp ajwain (carom seeds); 1 tsp dhaniya powder (coriander powder); 1/4 tsp red chili powder; 1/2 tsp garam 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)

Bynova cole January 28, 2026January 28, 2026

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Introduction

Spinach Besan Chilla is a savory Indian pancake made with gram flour and fresh spinach, packed with spices and flavor. It’s a quick, nutritious dish perfect for breakfast or a light meal. Enjoy its crispy edges and soft center with your favorite chutney or yogurt.

The image shows two round, golden-brown savory pancakes with visible green herbs mixed inside, stacked slightly overlapping on the left side of a white plate. To the top right of the pancakes, there are two small white bowls with brown rims; one bowl holds a chunky red mustard-like sauce with visible seeds, while the other holds a smooth, glossy red tomato ketchup. Above the plate, a white cup filled with light brown tea is held by a woman's hand. The setting features a white marbled surface with a few green chili peppers and small yellow flowers scattered around, and a piece of white lace fabric partially visible under the cup. photo taken with an iphone --ar 4:5 --v 7

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 (coriander powder)
1/4 tsp red chili powder
1/2 tsp garam 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

Step 1: In a mixing bowl, whisk the besan with 3/4 cup water until smooth to form the batter.
Step 2: Add chopped ginger, green chilies, ajwain, dhaniya powder, red chili powder, Kashmiri chili powder, garam masala, and salt. Mix well.
Step 3: Stir in chopped spinach, finely chopped onions, and cilantro leaves. Mix until smooth. If the batter is too thick, add up to 1/4 cup water to reach a slightly thinner consistency.
Step 4: Heat a tawa or cast-iron pan over low to medium heat. Add 1/2 tsp oil and spread it evenly.
Step 5: Pour about 1/4 cup of batter onto the hot tawa and gently spread it out into a thin circle.
Step 6: Drizzle 1/4 tsp oil around the edges of the chilla. When bubbles form on the surface, drizzle the remaining 1/4 tsp oil on top.
Step 7: Carefully flip the chilla and cook the other side for about 2 minutes until golden and cooked through.
Step 8: Flip once more if needed, then remove from heat and serve hot with chutney or yogurt.

Tips & Variations

For extra flavor, add finely grated carrot or chopped bell peppers to the batter.
Adjust the spice levels by reducing or increasing the chili powders and green chilies.
Use fresh spinach for the best taste, but frozen spinach (thawed and squeezed dry) works in a pinch.
Serve with mint chutney, tamarind chutney, or plain yogurt for a delicious combo.

Storage

Store leftover chillas in an airtight container in the refrigerator for up to 2 days. Reheat in a nonstick pan over low heat to maintain crispiness. Avoid microwaving as it may make them soggy.

How to Serve

A close-up view of a woman's hand holding a folded, slightly crispy flatbread with a golden-yellow color spotted with green herbs and brown char marks on the inside. Below, a white plate holds more flatbreads that have similar texture and colors. On the plate are also two small green and brown bowls filled with red and orange dipping sauces, positioned near the top of the flatbreads. In the background, a white cup filled with a light brown drink sits on a white marbled surface, along with some green chilies and small yellow flowers scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter in advance?

Yes, you can prepare the batter a few hours ahead and keep it covered in the refrigerator. Stir well before using; you may need to adjust the water consistency.

Can I substitute besan with another flour?

Besan is unique in flavor and texture, but chickpea flour is the same. Other flours won’t replicate the classic taste and may change the texture significantly.