Indian Spinach Besan Chilla
Quick vegan chickpea flour and spinach pancakes seasoned with restrained cumin and turmeric. They cook entirely in one skillet for a savory, practical breakfast.
- besan
- breakfast
- chickpea flour
- chilla
- Gluten-Free
- Indian
- one skillet
- one-skillet
- plant-based
- quick
- savory breakfast
- spinach
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Lemon · 1 Each
Fresh Organic Lemon - Each
100%
Details
Baby spinach, finely chopped · 2 Cup
organicgirl Baby Spinach
42%
Details
Chickpea flour · 1 Cup
Bob's Red Mill Gluten Free Chickpea Flour
26%
Details
Yellow onion, finely diced · 0.33 Cup
Fresh Cut In Store Diced Yellow Onions
22%
Details
Canola oil · 2 Tablespoon
Kroger® Pure Canola Oil
3%
Details
Ground turmeric · 0.25 Teaspoon
Kroger® Ground Turmeric Shaker
2%
Details
Fine sea salt · 0.75 Teaspoon
Morton All-Purpose Iodized Sea Salt, Fine Sea Salt, 26 oz
1%
Details
Ground cumin · 0.5 Teaspoon
24 Mantra Organic Cumin Powder
0%
Details
Water · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 3 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Baby spinach-2 cups
- Chickpea flour-1 cup
- Water-1 cup
- Yellow onion-1/3 cup
- Canola oil-2 tablespoons
- Fine sea salt-3/4 teaspoon
- Ground cumin-1/2 teaspoon
- Ground turmeric-1/4 teaspoon
- Lemon-1 each
Finely chop the spinach and finely dice the onion. Cut the lemon into wedges and set aside.
Use a stable cutting board and keep fingertips tucked back while chopping the spinach and onion.
In the mixing bowl, whisk together the chickpea flour, cumin, turmeric, and salt. Gradually whisk in the water until the batter is smooth and pourable.
Do not taste the uncooked chickpea flour batter.
Fold in the spinach and onion until evenly distributed. Let the batter rest for 3 minutes while heating the skillet over medium heat.
Add 1 teaspoon canola oil to the skillet and swirl to coat. Add one-sixth of the batter, about a generous 1/3 cup, and spread it into a 6-inch circle with the back of the measuring cup. Cook for about 2 minutes, until the surface looks mostly dry and the underside is golden.
Keep the skillet handle turned away from the edge of the stove, and add oil carefully to prevent splattering.
Flip the chilla carefully and cook until the second side is golden and the center is set, about 1 minute. Repeat with the remaining batter, using 1 teaspoon oil per chilla and reducing the heat slightly if they brown before the tops set.
Flip the chilla carefully to avoid burns from the hot skillet, and cook each one until the center is fully set with no wet batter remaining.
Serve the chillas hot and squeeze lemon over each serving just before eating.
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