Speaking in social media lingo, palak besan chilla recipe is currently a trending topic at home. My husband, Kalpesh, has recently discovered the joy of eating healthy and one of his current favorites is besan cheela or pudla. Now besan chilla is one versatile dish that can be made by adding vegetable of your choice and Kalpesh puts literally any vegetable in it. He even makes it by adding mushrooms and broccoli, imagine!! :) When my MIL is staying with us she makes it using spinach, coriander, and onion. Devansh and I like this version of the besan chilla.
Chickpea or gram flour (besan) is a good source of magnesium and potassium, spinach is a good source of Vitamin C and iron. And spinach and coriander are both rich in Vitamin A. So this besan chilla made using spinach and coriander is nutrition packed, and can be made with minimal preparation time and cooking time. It tastes really nice with homemade curd or green chutney. Hope you all like this palak besan chilla recipe by my mother-in-law.
For this particular recipe, we have used the palak i.e. the spinach from our terrace garden. Spinach is very easy to grow and the taste of it when it’s so fresh is really great. If you want to grow spinach at your home, here are some things you may need.
Steps for Making Palak Besan Chilla
Palak Besan Chilla Recipe
- 1 cup gram/chickpea flour besan
- 1 cup chopped spinach
- 1 inch piece of bottle gourd chopped
- 1 green chilli
- 1/4 cup finely chopped onion
- 2-3 tbsp finely chopped coriander
- salt to taste
- 1-2 tbsp oil
- Grind chopped spinach, ginger, and green chili to make a paste. (You may need to add little water.)
- Add about half cup water to besan and mix it properly with a spoon to ensure no lumps remain the batter.
- Add chopped coriander, onion, and spinach paste to the batter.
- Add salt to the batter and mix well.
- Heat a tava (skillet) and add about 1 tsp oil, spread it properly to ensure the entire tava is coated with oil. (We use an iron tava to make these chillas.)
- Pour a ladleful of batter in the center of the tava and spread it evenly to form a circular chilla.
- I would recommend using a metal tava/skillet as the texture of these chilla turns out nice and crispy when compared to chilla made on a non-stick tava.
- Grease the tava properly to ensure the chilla don’t stick to it. Grease it with oil after it becomes hot.