Sprouted spinach chilla Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine sprouted spinach, chickpea flour, chopped onions, green chilies, ginger, and spices.
• STEP 2.Add water gradually and mix well to form a smooth batter. Let it rest for 10 minutes.
• STEP 3.Heat a non-stick pan or griddle and grease it with oil. Pour a ladleful of batter and spread it in a circular motion.
• STEP 4.Cook on medium heat until the edges turn golden brown. Flip and cook the other side until cooked through.
• STEP 5.Repeat the process with the remaining batter. Serve hot with chutney or yogurt.
• STEP 6.Cooking Tips: You can add grated carrots, chopped tomatoes, or grated cheese to the batter for added flavor and texture.
• STEP 7.Storage and Serving: Sprouted spinach chilla is best served hot. However, you can store the leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Cooking Tips

• You can add grated carrots, chopped tomatoes, or grated cheese to the batter for added flavor and texture.

Storage and Serving

• Sprouted spinach chilla is best served hot. However, you can store the leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.