Besan Palak Chilla / Besan Palak Cheela / Chickpea Flour Spinach Omlette
Here is the detailed recipe of this healthy besan palak cheela.
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour (chawal ka atta)
- 1 and 1/4 cup water
- 1/2 tomato finely chopped (1/3 cup chopped)
- 1/2 tsp salt
- 1/2 tsp asafoetida powder (heeng)
- 1/4 tsp ground turmeric (haldi)
- 1/4 cup onion finely chopped (white, yellow, or red)
- 1/4 tsp carom seeds (ajwain)
- 1/4 cup spinach finely chopped (fresh baby spinach)
- 1/4 cup fresh cilantro finely chopped (dhainya ke patte)
- 1 serrano pepper, small, finely chopped (green chili pepper) (optional)
- 1/2 tsp red chili powder (cayenne pepper) (optional)
- 2.5 tsp oil per chilla
Wash and chop the onions, spinach, cilantro, tomatoes, and serrano pepper.
Add the chickpea flour and the rice flour in a bowl. Add water gradually and mix the water with both the flours. Ensure that there are no lumps. You can mix the ingredients with a spoon or a whisk. You don’t need a blender.
Add all the other ingredients except oil.
Heat oil in a non-stick frying pan on medium-heat. When the pan is hot, add about 1/4 cup batter with a ladle in the center of the pan, spreading it outwardly. It should look like an omelette but not too thick or layered.
Cook for about 3 to 5 minutes until the edges are brown and the chilla can be lifted and turned easily.
Flip it over and cook on the other side. It needs to be well cooked and golden brown. Use a flat spatula for flipping the chilla.
Transfer the cooked chilla/cheela in a plate.
Continue making additional chilla's until you run out of batter.
- Typically this is not made with spinach, but I like to add spinach in it to make it packed with vegetables.
- The rice flour adds a crunchy, crisp texture to the chilla.