Healthy Palak Bajra ChillaVeg
Elevate your morning routine with these nutritious and savory pancakes. Combining the earthy richness of pearl millet (bajra) with nutrient-dense spinach, this gluten-free dish is a perfect immunity booster. Seasoned with aromatic cumin, sesame seeds, ginger, and a touch of chili, every bite offers a perfect balance of texture and flavor. Naturally wholesome and vibrant, these pancakes pair beautifully with fresh curd or a dollop of white butter for a hearty, traditional breakfast experience.
Ingredients
1 bunch Fresh Spinach (finally chopped)
1 small Onion (finely chopped)
Carrot (finely chopped)
ginger knob, finely chopped (1 small)
to taste Green Chilli
2 tsp Cumin Seeds
2 tsp White Sesame Seeds
to taste Turmeric Powder
to taste Red Chilli Powder
to taste Coriander Powder
to taste Salt
Kasuri methi (2 tbsp)
1 cup Pearl Millet (Bajra Flour)
1 cup Gram Flour (besan)
3 tbsp Water
For cooking Oil
Instructions
1
In a large mixing bowl, combine the finely chopped spinach, onion, carrot, ginger, and green chilies.
2
Add the cumin seeds, white sesame seeds, turmeric powder, coriander powder, red chili powder, salt, and Kasuri methi to the bowl. Mix everything thoroughly.
3
Stir in the pearl millet flour (bajra) and gram flour (besan) to create a dry base.
4
Gradually add water (approximately 3 tablespoons) while mixing until you achieve a thick, spreadable batter consistency. Be careful not to add too much water, as the spinach will release moisture.
5
Heat a non-stick pan over medium heat and lightly grease it with a small amount of oil.
6
Pour a portion of the batter onto the pan and spread it into a small-sized pancake shape.
7
Drizzle a few drops of oil around the edges. Once the top of the chilla looks dry, flip it over.
8
Continue to cook and flip the chilla a few times until both sides are golden brown and cooked through.
9
Remove from the pan and serve hot with fresh curd, chutney, or ketchup.
