High Protein Breakfast For Weight Loss - Thyroid / Pcos Diet Recipes To Lose Weight
High Protein Breakfast For Weight Loss - Thyroid / PCOS Diet Recipes To Lose Weight is a easy Indian recipe that serves 2. 250 calories per serving. Recipe by Skinny Recipes on YouTube.
Prep: 20 min | Cook: 32 min | Total: 1 hr 2 min
Cost: $87.84 total, $43.92 per serving
Ingredients
- 1 cup Fresh Palak Leaves (finely chopped, stems removed)
- 1 medium Carrot (peeled and grated)
- 1 medium Onion (finely chopped)
- 2 pieces Green Chillies (finely chopped, adjust to taste)
- 0.25 inch Ginger (peeled and finely chopped)
- 1 tsp Sesame Seeds (optional, toasted)
- 0.5 tsp Turmeric Powder (ground)
- 1 tsp Black Pepper Powder (freshly ground)
- 0.25 tsp Hing (Asafoetida) Powder (homemade if possible)
- 0.5 tsp Kashmiri Chili Powder (mild red chili)
- 0.5 tsp Roasted Cumin (Jeera) Powder
- 1 tsp Ajwain (Carom Seeds) (lightly crushed)
- 1 tsp Pink Himalayan Salt (or to taste)
- 0.25 cup Coriander Leaves (finely chopped)
- 0.5 cup Besan (Gram Flour)
- 0.25 cup Sattu (Roasted Gram Flour)
- 1 tsp Amchur (Dry Mango) Powder
- 0.25 cup Water
- 2 tbsp Groundnut Oil (Wood‑pressed) (for drizzling while cooking)
Instructions
Prepare Vegetables
Finely chop 1 cup fresh palak leaves, grate 1 medium carrot, finely chop 1 medium onion, 2 green chillies, and 1/4‑inch piece of ginger.
Time: PT5M
Combine Dry Spices & Flours
In a mixing bowl add sesame seeds, turmeric, black pepper, hing, Kashmiri chili powder, roasted cumin powder, ajwain, pink Himalayan salt, amchur powder, 1/2 cup besan, and 1/4 cup sattu. Stir to blend.
Time: PT3M
Make the Batter
Add the chopped vegetables and 1/4 cup coriander leaves to the bowl. Pour in 1/4 cup water and mix everything until you obtain a spreadable batter that can be spread with a thumb.
Time: PT5M
Heat the Tawa
Place the tawa on medium‑low heat and lightly grease with a few drops of oil.
Time: PT2M
Cook First Chilla
Pour a ladleful of batter onto the center of the hot tawa, spread gently with a spoon to a 4‑inch circle, drizzle 1 tsp oil around the edges, and cook on low flame for about 3 minutes.
Time: PT6M
Flip and Finish
Open the lid, carefully flip the chilla, drizzle a little more oil if needed, and cook another 2‑3 minutes until both sides are golden and the chilla is cooked through.
Time: PT2M
Serve or Store
Slide the cooked chilla onto a plate. Repeat steps 5‑6 with the remaining batter. Store any leftover batter in an airtight container in the refrigerator for up to 2 days.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 5 g
Dietary info: Vegetarian, High Protein, Gluten-Free, Low Fat
Allergens: Sesame, Peanut (groundnut oil)
Ingredient Substitutions
- Instead of Fresh Palak Leaves: Kale, Mustard greens
- Instead of Carrot: Zucchini
- Instead of Onion: Shallot
- Instead of Green Chillies: Jalapeno
- Instead of Ginger: Ground ginger
- Instead of Sesame Seeds: Poppy seeds
- Instead of Black Pepper Powder: White pepper
- Instead of Hing (Asafoetida) Powder: Store‑bought asafoetida
- Instead of Kashmiri Chili Powder: Regular chili powder
- Instead of Ajwain (Carom Seeds): Thyme
- Instead of Pink Himalayan Salt: Sea salt
- Instead of Coriander Leaves: Parsley
- Instead of Sattu (Roasted Gram Flour): Roasted chickpea flour
- Instead of Amchur (Dry Mango) Powder: Lemon zest
- Instead of Water: Milk
- Instead of Groundnut Oil (Wood‑pressed): Olive oil, Avocado oil
Equipment Needed
- Cutting Board
- Chef Knife
- Grater
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Ladle
- Spatula
- Tawa (Flat Skillet)
- Stove
- Paper Towel (optional)
Critical Steps — Do Not Skip
- Achieve a spreadable batter consistency that can be spread with a thumb.
- Cook on low flame to avoid burning while ensuring the interior cooks.
- Flip the chilla only when edges start to lift and the surface is set.
Chef Tips from the Video
- Use a non‑stick tawa or a well‑seasoned cast‑iron skillet for easy flipping.
- A pinch of baking soda added to the batter makes the chilla fluffier.
- Garnish with fresh coriander and a squeeze of lemon for extra brightness.
Troubleshooting
Batter is too thick and does not spread.
Add water a tablespoon at a time until the batter reaches a spreadable consistency.
Batter is too runny and runs off the tawa.
Stir in an extra tablespoon of besan to thicken.
Chilla sticks to the tawa.
Ensure the tawa is properly greased and pre‑heated; use a non‑stick surface if possible.
Chilla is pale and lacks flavor.
Check that spices are fresh and increase the amount of black pepper and chili powder slightly.
Storage
Refrigerator: Store batter in an airtight container for up to 2 days.
Freezer: Not recommended; texture may change.
Room temperature: Cooked chillas can be kept at room temperature for up to 2 hours.
Make-Ahead Tips
- Chop all vegetables and store them in a zip‑lock bag for quick assembly.
- Measure and mix dry spices in a small bowl ahead of time.
Frequently Asked Questions
What is the cultural significance and history of Palak Chilla in North Indian cuisine?
Palak Chilla is a variation of the traditional Indian savory pancake (chilla) that incorporates spinach, a staple leafy green in Indian households. It is often prepared as a nutritious breakfast or snack, especially in regions like Punjab and Uttar Pradesh where besan‑based dishes are common.
What are the traditional regional variations of spinach‑based chilla in Indian cuisine?
In Gujarat, spinach is mixed with methi (fenugreek) leaves; in Maharashtra, a touch of coconut is added; while in South India, rice flour replaces besan for a lighter texture. Each variation reflects local ingredient availability and taste preferences.
How is Palak Chilla traditionally served in Indian households?
It is usually served hot with green chutney, tamarind sauce, or plain yogurt. Some families also pair it with a side of pickles or a simple salad of sliced onions and tomatoes.
During which Indian festivals or celebrations is Palak Chilla commonly prepared?
While not tied to a specific festival, Palak Chilla is popular during Navratri fasting days because it is gluten‑free and protein‑rich, fitting the dietary restrictions of many fasting traditions.
What makes this Instant Protein & Fiber Rich Palak Chilla special in Indian healthy‑eating trends?
The addition of sattu (roasted gram flour) and besan boosts plant‑based protein and fiber, while spices like ajwain and hing aid digestion. This combination aligns with modern Indian wellness trends focusing on high‑protein, low‑calorie meals.
What are the authentic traditional ingredients for Palak Chilla versus acceptable substitutes?
Authentic ingredients include fresh spinach, besan, and traditional spices such as hing, ajwain, and roasted cumin. Substitutes can include kale for spinach, chickpea flour for besan, and regular cumin powder if roasted version isn’t available.
What other Indian dishes pair well with Palak Chilla for a balanced meal?
Pair it with a bowl of plain yogurt or raita, a side of mixed vegetable sabzi, or a simple lentil dal. The combination provides protein, carbs, and vegetables for a complete Indian meal.
What are the most common mistakes to avoid when making Instant Protein & Fiber Rich Palak Chilla?
Common errors include over‑mixing the batter (which makes it dense), using too little water (resulting in a thick batter that won’t spread), and cooking on high heat which burns the exterior before the inside cooks.
Why does this recipe use low flame cooking instead of high heat?
Low flame ensures the chilla cooks evenly, allowing the spinach and spices to meld without scorching the besan‑sattu base. High heat would cause the outer layer to brown too quickly while leaving the interior raw.
What does the YouTube channel Skinny Recipes specialize in?
The YouTube channel Skinny Recipes focuses on low‑calorie, high‑protein meals that support weight‑loss and healthy‑living goals, offering quick, easy‑to‑follow tutorials for busy home cooks.
How does the YouTube channel Skinny Recipes' approach to Indian cooking differ from other Indian cooking channels?
Skinny Recipes emphasizes nutritional balance, portion control, and ingredient swaps that keep dishes light without sacrificing flavor, whereas many traditional Indian channels prioritize authentic taste over calorie count.
Last updated: August 28, 2026
