Spinach Puda

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Spinach Puda is a savory Indian pancake that’s both nourishing and packed with flavor. Made with chickpea flour and fresh spinach, these golden flatbreads are crisp on the outside, soft inside, and full of warm spices. Whether you enjoy them for breakfast, brunch, or a quick dinner, they’re sure to satisfy.

What makes Spinach Puda truly special is its simplicity. You don’t need fancy equipment or hard-to-find ingredients—just a bowl, a pan, and everyday pantry staples. Pair them with chutney, yogurt, or even a light curry, and you have a wholesome meal in minutes.

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What Kind of Spinach Should I Use?

For Spinach Puda, you can use fresh baby spinach or regular spinach leaves. Baby spinach gives a tender bite and mild flavor, while mature spinach adds a slightly earthy note. Just make sure to chop the leaves finely so they blend evenly into the batter.

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Ingredients for the Spinach Puda

• Chickpea flour (besan): The base of the batter, adding nutty flavor and protein.
• Spinach: Freshly chopped, it brings color, nutrition, and moisture.
• Green chili: Adds a gentle heat and brightness.
• Ginger: Freshly grated, it infuses warmth and aroma.
• Cumin seeds: Provide a subtle, earthy spice.
• Turmeric powder: For color and mild bitterness.
• Red chili powder: Optional, for extra kick.
• Salt: To balance and enhance all the flavors.
• Water: To bring the batter together into a pourable consistency.
• Oil or ghee: For cooking the puda to golden perfection.

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How To Make the Spinach Puda

Step 1: Prepare the Batter

In a large bowl, combine chickpea flour, finely chopped spinach, green chili, grated ginger, cumin seeds, turmeric powder, red chili powder, and salt. Slowly add water while whisking to form a smooth, pourable batter without lumps.

Step 2: Heat the Pan

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or ghee, spreading it evenly with a brush or paper towel.

Step 3: Cook the Puda

Pour a ladleful of batter onto the pan and gently spread it into a circle, about 6 inches wide. Let it cook undisturbed for 2–3 minutes until the bottom is golden and the top starts to set. Flip carefully and cook the other side for another 2 minutes.

Step 4: Serve Warm

Transfer the cooked puda to a plate. Repeat with the remaining batter, adding more oil as needed. Serve hot with your favorite chutney, yogurt, or pickle for a satisfying meal.

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Serving and Storing Spinach Puda

Spinach Puda is best enjoyed fresh off the pan when it’s crispy and warm. Serve it with a dollop of yogurt, tangy tamarind chutney, or spicy green chutney. You can even tuck it into wraps or enjoy it alongside a light dal or curry.

To store, let the puda cool completely. Stack them with parchment paper in between, and refrigerate in an airtight container for up to 2 days. Reheat on a skillet or in the oven to bring back some of the crispness.

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Frequently Asked Questions

What other vegetables can I add?

You can mix in grated carrots, zucchini, or finely chopped onions for extra texture and flavor.

Can I make the batter ahead?

Yes! Prepare the batter a few hours in advance and refrigerate. Just give it a good stir before using.

Is Spinach Puda gluten-free?

Absolutely. Since it’s made with chickpea flour, it’s naturally gluten-free and protein-rich.

What’s the best oil to use?

Use a neutral oil like vegetable or sunflower, or go traditional with ghee for a richer taste.

Can I freeze Spinach Puda?

While fresh is best, you can freeze them wrapped in parchment and foil. Reheat straight from frozen on a skillet.

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Want More Savory Pancake Ideas?

If you love these Spinach Puda, you’ll probably enjoy these other flavorful recipes from Life with Nina:

• Homemade Naan Bread for soft, pillowy flatbreads.
• Mediterranean White Beans & Greens for a light, nourishing meal.
• Cajun Ranch Shrimp and Sausage Pasta Skillet if you’re craving something bold and hearty.
• Greek Chicken Souvlaki for a protein-packed dinner with Mediterranean flair.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a cozy comfort meal.

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