Spinach And Corn Chila: 15-Min Recipe

Spinach and corn together in a besan batter makes for a delicious and healthy breakfast of Spinach And Corn Chila.
Sunita Harisinghani serves it with mint chutney and garam chai.

Ingredients

• 1½ cups besan or chickpea flour or gram flour
• 1-inch piece ginger, grated
• ¼ tsp ajwain or carom seeds
• Water

Ingredients, continued

• 1 green chilly
• 1 onion, finely chopped
• 1 tomato, finely chopped

Ingredients, continued

• Kernels of 1 corn cob
• 1 cup finely chopped palak or spinach
• Handful coriander leaves, chopped
• Salt to taste, about 1½ tsp
• Oil for pan frying the chilas

Method

• Coarsely grind the corn with the green chilly.
  Keep aside.

Method, continued

• In a bowl, add the corn mixture, besan, onion, tomato, palak, salt, grated ginger, coriander leaves, ajwain.
  Add a little water to make a thickish dosa or pancake-like batter.
  Mix well.

Method, continued

• Heat a tawa or griddle over medium heat and add a little oil.
• Spread a ladleful of batter evenly on the tawa.
  Fry 5 minutes, over medium heat, till golden brown.
  Flip and cook on the reverse side for another 5 minutes and take off heat.
• Repeat for the remaining batter; Makes about 4-5 chilas.

Tips
A mint chutney is a good accompaniment. So is Mango Chunda Pickle.
Add a tsp garlic paste to the batter, if you prefer.