If you love exploring vibrant, wholesome dishes that are quick to whip up and bursting with flavor, you are going to adore this Spinach Puda Recipe. This Indian-inspired savory pancake brings together the earthiness of chickpea flour and the fresh brightness of spinach, creating a perfect golden treat that’s crispy on the outside and soft within. It’s the kind of dish that feels homemade and comforting yet looks impressively vibrant on the plate – ideal for breakfast, a snack, or even a light meal that everyone will ask you to make again.
Ingredients You’ll Need
Gathering the right ingredients is key to making a delicious Spinach Puda Recipe. Each element plays a simple but important role, adding layers of flavor, texture, and color that come together in delightful harmony.
- Chickpea flour (besan): This gluten-free flour forms the batter’s base and adds a nutty, rich taste as well as protein.
- Fresh spinach: Finely chopped for color, freshness, and a subtle earthy sweetness that balances the spices.
- Green chili: Adds a gentle heat that wakes up the palate without overwhelming the dish.
- Grated fresh ginger: Brings aromatic warmth and a zing that makes each bite lively.
- Cumin seeds: Toasted whole seeds deliver smoky, nutty undertones that infuse the batter with depth.
- Turmeric powder: Gives the pudas a beautiful golden hue and offers subtle earthiness plus health benefits.
- Red chili powder (optional): For those who want an extra kick of heat, it elevates the flavor profile beautifully.
- Salt: Essential to balance all the flavors perfectly and enhance every ingredient.
- Water: The key to making a smooth, pourable batter that cooks evenly and lightly.
- Oil or ghee: Used for cooking, they help achieve that irresistible crispy crust and lend richness.
How to Make Spinach Puda Recipe
Step 1: Prepare the Batter
Take a large mixing bowl and combine the chickpea flour, finely chopped fresh spinach, chopped green chili, freshly grated ginger, cumin seeds, turmeric powder, red chili powder if using, and salt. Slowly add water while whisking continuously to make a smooth, pourable batter free of lumps. The consistency should be similar to pancake batter—thick enough to hold shape but fluid enough to spread easily in the pan.
Step 2: Heat Your Pan
Set a non-stick skillet over medium heat and add a small amount of oil or ghee, spreading it to ensure the surface is lightly greased. Heating the pan properly is crucial to get that golden, crispy exterior that is signature to a fantastic puda.
Step 3: Cook the Pudus
Pour a ladleful of batter onto the hot pan and gently spread it into a circular shape using the back of the ladle. Let it cook undisturbed for about 2 to 3 minutes until the underside turns golden brown and crisp.
Step 4: Flip and Finish Cooking
Carefully flip your spinach puda using a spatula. Cook the other side for another 2 minutes or until it develops a matching golden crust and the spinach inside is nicely cooked through. This balance of textures—crispy outside, soft inside—is what makes this recipe so delightful.
Step 5: Repeat and Serve Warm
Repeat this process with the remaining batter, adding a little oil or ghee to the pan as needed to keep the pudas from sticking. Serve your Spinach Puda Recipe hot, accompanied by chutney or cooling yogurt to complement its warm spices and fresh flavors.
How to Serve Spinach Puda Recipe
Garnishes
Sprinkle freshly chopped cilantro or a few fresh green chili slices on top for a pop of color and an herbal lift. A squeeze of lemon juice just before serving can add a bright, acidic contrast that highlights the spinach’s earthiness beautifully.
Side Dishes
Spinach puda pairs wonderfully with traditional Indian chutneys such as mint-coriander or tamarind, which add complexity and tang. Alternatively, a bowl of thick yogurt with a dusting of roasted cumin complements the pudas’ spiced flavors and adds cooling creaminess to every bite.
Creative Ways to Present
For a brunch gathering or party, stack the pudas slightly overlapping on a large colorful platter, garnished with edible flowers or microgreens for a fresh, festive look. You can also cut them into smaller wedges and serve with a variety of dipping sauces to turn this humble recipe into a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover spinach pudas can be stored in an airtight container in the refrigerator for up to 2 days. Make sure they are completely cooled before sealing to avoid sogginess. When ready to eat, they reheat beautifully while retaining most of their crispiness.
Freezing
You can freeze cooked pudas by placing parchment paper between each one and storing them in a sealed freezer bag or container. They keep well for up to a month and make excellent quick snacks or sides to reheat whenever you want a taste of this Spinach Puda Recipe.
Reheating
For the best texture, reheat the spinach pudas in a hot skillet with a touch of oil or ghee, pressing gently until warmed through and crisp again. Avoid microwaving if possible, as it tends to make them soft and less enjoyable.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but make sure to thaw and squeeze out excess water thoroughly before mixing it into the batter to prevent sogginess.
Is this recipe gluten-free?
Absolutely! Chickpea flour is naturally gluten-free, making this Spinach Puda Recipe a great option for gluten-sensitive eaters.
How spicy is the dish?
The green chili and optional red chili powder add a mild to moderate heat. If you prefer it milder, simply reduce or omit these ingredients to suit your taste.
Can I add other vegetables to the batter?
Definitely! Finely grated carrots, onions, or even a bit of mashed potato can be added for different flavors and textures while keeping the essence of the puda.
What is the best oil to use for cooking?
Using ghee is traditional and adds richness, but neutral oils like vegetable or canola oil work just as well for the crispy texture.
Final Thoughts
This Spinach Puda Recipe is a wonderful way to bring something nutritious and full of personality to your table with minimal effort. It’s simple yet satisfying, offering vibrant flavors and textures that can brighten any meal. Whether you’re cooking for a crowd or treating yourself to something special, I truly encourage you to try this recipe and let its warmth and crispness win your heart just as it did mine.
Print
Spinach Puda Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Description
Spinach Puda is a savory Indian pancake made with chickpea flour and fresh spinach, flavored with spices like cumin, ginger, and chili. This quick and nutritious dish is perfect for breakfast or a light meal, offering a delicious way to incorporate greens into your diet. Cooked on a skillet until golden and crisp, it pairs wonderfully with chutney or yogurt.
Ingredients
Dry Ingredients
- 1 cup chickpea flour (besan)
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional)
- 1/2 teaspoon salt
Fresh Ingredients
- 1 cup fresh spinach, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon grated fresh ginger
Liquids and Oils
- 3/4 cup water (adjust as needed)
- 2 tablespoons oil or ghee for cooking
Instructions
- Combine Ingredients: In a large bowl, mix chickpea flour, chopped spinach, green chili, grated fresh ginger, cumin seeds, turmeric powder, red chili powder, and salt ensuring they are evenly incorporated.
- Prepare Batter: Gradually whisk in water until the batter is smooth and has a pourable consistency without being too runny.
- Heat Skillet: Place a non-stick skillet over medium heat and lightly grease it using oil or ghee to prevent sticking.
- Cook Puda: Pour a ladleful of batter onto the skillet, spreading it gently into a circular shape for even cooking.
- Flip Puda: Cook the pancake for 2–3 minutes on one side until it turns golden brown, then carefully flip it and cook for another 2 minutes on the other side.
- Repeat and Serve: Repeat the process with the remaining batter, adding oil as needed for each puda. Serve the spinach puda hot with your choice of chutney or yogurt for a delightful meal.
Notes
- Adjust water quantity to achieve the right batter consistency; it should be pourable but not too thin.
- Use fresh spinach for best flavor and nutrition; you can also substitute with other leafy greens if desired.
- Red chili powder is optional and can be omitted for a milder taste.
- Cook on medium heat to ensure the puda cooks through without burning.
- Serve immediately for the best texture, as they can soften if left to sit.
