Description
Spinach Puda is a savory Indian chickpea flour pancake loaded with fresh spinach and warming spices. It’s naturally gluten-free, high in plant-based protein, and takes less than 30 minutes to prepare. Crispy on the outside and soft inside, this nutritious dish makes a perfect breakfast, snack, or light lunch.
Ingredients
1 cup chickpea flour (besan)
1½ to 2 cups spinach finely chopped
1 green chili finely chopped
1 teaspoon grated ginger
2 tablespoons finely chopped onion
2 tablespoons fresh coriander leaves chopped
½ teaspoon turmeric powder
½ teaspoon cumin seeds
Salt to taste
¾ to 1 cup water (adjust as needed)
Oil or ghee for cooking
Instructions
1. In a large mixing bowl, add chickpea flour. Gradually whisk in water until you get a smooth, pourable batter.
2. Add spinach, green chili, ginger, onion, coriander, turmeric, cumin seeds, and salt. Mix well.
3. Let the batter rest for 5–10 minutes to enhance flavor and soften spinach.
4. Heat a non-stick or cast iron pan over medium heat and grease it lightly with oil or ghee.
5. Pour a ladleful of batter into the center and gently spread it into a 6-inch circle. Drizzle a little oil around the edges.
6. Cook for 2–3 minutes on one side until golden brown. Flip and cook the other side for 2–3 more minutes.
7. Repeat with remaining batter. Serve hot with chutney, yogurt, or pickle.
8. Store leftovers in an airtight container or freeze individually wrapped pudas.
Notes
Let the batter rest before cooking to enhance flavor.
Avoid too much water in the batter or it will be hard to flip.
Chop spinach finely for better texture and easy spreading.
Use a non-stick or cast-iron pan for crisp results.
Don’t overcrowd the pan while cooking.
Nutrition
- Serving Size: 1 puda
- Calories: 140
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spinach puda, chickpea flour pancake, Indian flatbread