Print Recipe

Besan Palak Chilla / Besan Palak Cheela / Chickpea Flour Spinach Omlette

Here is the detailed recipe of this healthy besan palak cheela.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Indian
Keyword: Besan, Besan Cheela, Besan Chilla, Besan Palak Chilla, Breakfast, Chickpeas, Indian food, North Indian Breakfast
Servings: 4
Author: Shilpa

Ingredients

  • 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

Instructions

Prep

  • 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.

Cook

  • 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.

Serve

  • Serve the cooked besan spinach chilla hot with ketchup or cilantro chutney.

Notes

  • 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.