No-Oil Spinach Chillas | Recipe

I am always in a hunt to make my breakfast as healthy as possible. Now there are two ways to do that:
1. You eat healthy.
2. You make healthy dishes healthier.

With this recipe, I chose option 2 and attempted to make my chilla recipe, more healthy. Now that winter season is slowly unfolding and fresh and good quality spinach is available at the vegetable vendors,  this spinach chilla recipe is surely going to pack a punch of nutrients, making you start your day on a healthy and wholesome note! 

The recipe is more or less identical to the chilla recipe, but here I add spinach puree, replace besan with green gram flour and use a heavy bottom non-stick pan to avoid using any oil. Here’s how it goes:

Prepration time: 10 mins

Cooking time: 20 mins

Serves: 2

Ingredients:
1 Cup  SiftedGreen Gram Flour (Moong dal atta)
1/2 Cup Water
1/2 Cup blanched and pureed Spinach
2 tsp Salt
1 tsp Chilli powder
Optional {for filling}: Grated paneer, bell peppers, green chillies, chopped onions.

Steps:

  1. Mix all the ingredients, to form the batter. Make sure that there are no lumps in the batter.
  2. Leave the batter to rest for 5-10 minutes, then mix again.
  3. Heat a non-stick pan and pour the batter using a ladle.
  4. Keep the heat on medium and spread the batter slightly.
  5. Cook with 2-3 mins or until golden brown and then flip and cook on the other side.
  6. Remove from heat, add the filling of your choice, like I added grated paneer mixed with green chillies, smoked paprika, coriander and salt.
  7. Serve hot with green chutney or tomato ketchup.

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