Story ProgressBack to home

Spinach Corn Chilla Recipe

Spinach Corn Chilla
How to make Spinach Corn ChillaImage Credit: Istock

This is a wholesome variation of besan chilla that can be prepared in under 30 minutes. It is best enjoyed for breakfast, paired with spicy pudina chutney or ketchup.

  • Total Cook Time 20 mins
  • Prep Time 10 mins
  • Cook Time 10 mins
  • Recipe Servings2
  • Easy

Ingredients of Spinach Corn Chilla

  • 1 cup Spinach, chopped
  • 1 cup corn kernels (thawed if frozen)
  • 1 cup gram flour (besan)
  • ½ cup onions, finely chopped
  • ¼ cup bell peppers, finely chopped
  • 2 green chillies, finely chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 1 teaspoon ginger-garlic paste
  • ¼ teaspoon black pepper
  • Water (as per need)
  • Salt (as per taste levels)
  • Oil (as per need)

How to Make Spinach Corn Chilla

HideShow Media
In a mixer, take chopped spinach and ¾ of corn kernels. Blend them until you get a coarse mixture of the two. Make sure not to blend them and make a smooth paste out of them.
Take a big bowl and transfer the corn-spinach mixture into it. Now add gram flour (besan), chopped onions, bell peppers, green chillies, ginger-garlic paste, turmeric powder, cumin powder, black pepper and salt. Mix well so that all the ingredients are combined.
Add the rest of the corn kernels. Keep stirring while adding a little bit of water to the mixture. The consistency of the batter shouldn’t be too dilute but like a pancake batter.
Take a non-stick pan and heat it. Add a little oil and spread it evenly all over the surface. Now pour a ladle full of spinach corn chilla batter into the pan and spread it in a circular motion.
Cover it with a lid and cook the chilla on medium heat until the edges and bottom cook turn golden brown. Dab a little oil on the edges and flip the chilla gently.
Cook the chilla until it’s cooked through and a little charred on the bottom. Repeat the process with the rest of the spinach corn chilla batter.
Remove the chillas from the pan and serve the spinach corn chilla hot alongside yoghurt, ketchup, mint chutney or any other dip of your choice.
Dark / Light mode