Spinach Puda

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Spinach Puda is a savory Indian pancake that brings together the earthiness of chickpea flour with the freshness of spinach and a hint of warming spices. Crispy on the outside and soft inside, these pancakes are a beloved breakfast or snack option in many Indian homes. They are not only delicious but also naturally gluten-free and packed with protein and fiber.

What makes Spinach Puda so delightful is its simplicity. You stir together everyday pantry ingredients, fold in vibrant chopped spinach, and pan-fry into golden rounds. They’re perfect for dunking in chutney, wrapping around a filling, or enjoying straight from the pan with a cup of chai.

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What Kind of Flour Should I Use?

Traditionally, Spinach Puda is made with chickpea flour (also known as besan or gram flour). This flour gives the pancakes their distinct nutty flavor and soft texture. You can find chickpea flour at most grocery stores or Indian markets. If you’re looking to experiment, you could mix in a bit of whole wheat flour for a heartier bite, but keeping it all chickpea flour gives the classic taste.

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Ingredients for the Spinach Puda

• Chickpea Flour (Besan): The base of the batter, providing a nutty flavor and soft, chewy texture.
• Spinach (fresh, chopped): Adds vibrant green color, freshness, and nutrients.
• Onion (finely chopped): Offers a mild sweetness and crunch in every bite.
• Green Chili (optional, finely chopped): For a spicy kick.
• Ginger (grated): Adds warmth and depth.
• Cilantro (chopped): Gives the batter a burst of herby freshness.
• Spices (turmeric, cumin, chili powder): Essential for building flavor and warmth.
• Salt: To balance and bring out all the flavors.
• Water: To bring the batter to a pourable consistency.
• Oil (for cooking): Helps create that crispy, golden surface.

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How To Make the Spinach Puda

Step 1: Prepare the Batter

In a mixing bowl, combine chickpea flour, turmeric, cumin, chili powder, and salt. Gradually add water, whisking continuously to avoid lumps, until you get a smooth, pourable batter.

Step 2: Add Vegetables and Herbs

Fold in the chopped spinach, onions, green chili, ginger, and cilantro. Stir well to ensure everything is evenly coated in the batter.

Step 3: Heat the Pan

Heat a non-stick skillet or tawa over medium heat. Lightly grease it with oil.

Step 4: Cook the Puda

Pour a ladleful of batter onto the pan and gently spread it into a circle. Cook for 2–3 minutes until the bottom turns golden and crisp. Flip and cook the other side for another 2–3 minutes.

Step 5: Repeat and Serve

Continue with the remaining batter, adding a little oil between each batch if needed. Serve the puda hot with chutney, yogurt, or pickle.

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Serving and Storing Spinach Puda

Spinach Puda is best enjoyed fresh off the pan when it’s hot and crisp. Serve it with green chutney, tangy tamarind sauce, or plain yogurt for a cooling contrast. If you have leftovers, let them cool completely before storing them in an airtight container in the refrigerator. Reheat on a hot pan to bring back the crispness before serving.

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Frequently Asked Questions

How do I make the puda extra crispy?

To get them crispier, spread the batter thinner and cook on medium-high heat with a little extra oil.

Can I use frozen spinach?

Yes! Just thaw and squeeze out excess water before adding to the batter.

Is it gluten-free?

Yes, as long as you stick to chickpea flour, it’s naturally gluten-free.

Can I make the batter ahead of time?

You can make the batter a few hours ahead, but add the vegetables just before cooking to keep it fresh.

What else can I add to the batter?

Try grated carrots, shredded zucchini, or even finely chopped bell peppers for extra flavor and color.

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Want More Breakfast Ideas?

If you love these Spinach Puda, you’ll probably enjoy these other favorites:

• Avocado Mozzarella and Tomato Grilled Cheese for a melty, savory bite.
• Chicken Street Tacos when you crave something handheld and flavorful.
• Moroccan Sweet Potato Soup with Chickpeas for a hearty, spiced bowl.
• Garlic Butter Beef Linguine in Creamy Parmesan Sauce for a comforting pasta night.

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And let me know in the comments how yours turned out. Did you add any extra veggies or spice it up more? Did you pair it with a special chutney?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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