Looking for a nutritious and delicious breakfast option? Try making Spinach Corn Chilla, a wholesome twist on the traditional besan chilla. This recipe is packed with the goodness of spinach and corn, making it a perfect choice to kickstart your day with healthy ingredients. It takes less than 30 minutes to prepare and is an ideal choice for a quick meal, especially when paired with a spicy pudina chutney or tangy ketchup.
Ingredients:
- 1 cup chopped spinach
- 1 cup corn kernels (thawed if using frozen)
- 1 cup gram flour (besan)
- ½ cup finely chopped onions
- ¼ cup finely chopped bell peppers
- 2 finely chopped green chilies
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon ginger-garlic paste
- ¼ teaspoon black pepper
- Water (as needed)
- Salt (to taste)
- Oil (for cooking)
Method:
- In a blender, combine chopped spinach and ¾ of the corn kernels. Blend until you achieve a coarse mixture, making sure it’s not a smooth paste.
- Transfer the mixture to a large bowl and add gram flour (besan), chopped onions, bell peppers, green chilies, ginger-garlic paste, turmeric powder, cumin powder, black pepper, and salt. Mix everything thoroughly.
- Add the remaining corn kernels to the mixture. Gradually add a small amount of water, stirring until you get a batter consistency similar to pancake batter.
- Heat a non-stick pan and add a little oil, spreading it evenly. Pour a ladle of the spinach corn chilla batter into the pan and spread it in a circular motion.
- Cover the pan with a lid and cook the chilla on medium heat until the edges turn golden brown. Dab a little oil on the edges and flip it gently.
- Cook until the chilla is fully cooked and slightly charred on the bottom. Repeat the process with the remaining batter.
- Remove the chillas from the pan and serve hot with your choice of dip like yogurt, mint chutney, or ketchup.
Nutritional Value:
- Calories: 635 kcal
- Protein: 32g
- Fat: 15g
- Carbohydrates: 88g
- Fiber: 20g
- Sodium: 2057mg
- Potassium: 1970mg
- Iron: 11mg
- Cholesterol: 23g