Spinach Besan Chilla (Chickpea Pancakes)

Indian Savoury Chickpea Pancakes – High protein, very filling, freezer friendly and absolutely delicious!

Instagram Recipe Link

Ingredients (Makes 4 Chillas as Pictured):

• 1 cup besan (gram flour)
• 1.5 tbsp fine rava (semolina)
• 1/4 tsp ajwain (carom seeds)
• 1/2 tbsp soaked saffron (3-4 strands) water (sub 1/8 tsp ground turmeric in 1 tbsp water)
• 1/4 cup soy yogurt or yogurt of choice (beaten)
• 1 tsp lemon juice (if yogurt isn't sour enough)
• 1/2 tsp oil
• Salt to taste
• 3/4 cup water
• 1/2 tsp baking soda

Add-ins:
– 1/2 cup spinach, finely chopped
– 1 green chili, chopped
– 1 tbsp chopped coriander

Tempering:
– 1/2 tbsp oil
– 1/4 tsp hing (asafoetida)

Directions:

Step 1. Prepare the Batter:
– Sift the besan into a mixing bowl. Add rava, ajwain, beaten yogurt, saffron water (or turmeric mixture), lemon juice, oil (1/2 tsp), and salt.

• Whisk well until no lumps remain. Gradually add water, a little at a time, until a smooth batter forms. The batter should be slightly thick but not runny.

• Let it rest for about 15 minutes.

Step 2. Prepare the Tempering:
– In a tadka pan, heat the remaining 1/2 tbsp oil.
– Add hing and let it sizzle for about 20 seconds.
– Pour this tempering into the batter.

Step 3. Finish the Batter:
– Add the baking soda to the batter and whisk well for about a minute.
– Fold in the finely chopped spinach, coriander, and green chili.

Step 4. Cook the Chillas:
– Heat a non-stick pan on medium-high heat.
– Pour about 1/2 cup of the batter to form a mini cheela as pictured.
– Let the chilla cook until bubbles form on top (about 1 minute).
– Reduce the heat to medium, cover with a lid, and cook for about 3 minutes.
– Remove the lid, flip the cheela, and cook for another 2 minutes uncovered.
– Adjust the cooking time based on the thickness of the cheela.

Step 5. Serve:
Garnish with your favorite toppings and serve with chutney, curry, or pickle of your choice. Enjoy! 😃