Easy Spinach Puda: A Wholesome and Flavorful Indian Pancake

Easy Spinach Puda is a savory, protein-packed Indian pancake made from chickpea flour (besan) and fresh spinach. Infused with aromatic spices like coriander, cumin, and turmeric, and lightly spiced with green chilies and ginger, these golden-brown pancakes are perfect for breakfast, brunch, or a light dinner. The addition of carom seeds (ajwain) gives them a unique, slightly nutty flavor that pairs wonderfully with cilantro chutney or red chili sauce.

Quick Benefits

This dish is quick to prepare and naturally gluten-free, thanks to the use of chickpea flour. It’s rich in protein, iron, and fiber from the spinach and chickpea flour combination. Plus, it’s customizable with your favorite herbs and spices, making it both nutritious and delicious.

Essential Ingredients

Main Ingredients:

• 2 cups chickpea flour (besan)
• 4 cups fresh spinach, finely chopped
• 2-inch piece ginger, chopped
• 2-3 green chilies, finely chopped
• 1 1/2 tsp coriander powder
• 3/4 tsp cumin powder
• 3/4 tsp turmeric powder
• 1/3 tsp red chili powder
• 1 1/2 tsp carom seeds (ajwain)
• 1 1/4 tsp salt
• 2 1/2 cups water (add 2 cups initially, then add 1/2 cup later if needed)

Cooking Oil:

• Avocado oil spray for cooking
• 1 tbsp avocado oil, divided (1/4 tsp per puda)

Preparation Steps

1. Prepare Ingredients: Finely chop the ginger, green chilies, and fresh spinach.
2. Mix Dry Ingredients: In a large mixing bowl, combine chickpea flour, chopped spinach, ginger, green chilies, coriander powder, cumin powder, turmeric powder, red chili powder, carom seeds, and salt. Mix thoroughly.
3. Form the Batter: Gradually add 1 3/4 cups of water to the dry ingredients, mixing continuously to form a smooth, slightly runny batter. Add an additional 1/2 cup of water if needed to reach the desired consistency.
4. Heat the Skillet: Preheat a cast iron skillet over low-medium heat for about 5 minutes. Spray with avocado oil.
5. Cook the Puda: Using a 1/3 cup measuring scoop, pour batter onto the skillet. Gently spread the batter and wait for bubbles to appear (about 45 seconds). Drizzle 1/4 tsp of oil on top.
6. Flip and Cook: Flip the puda and cook the other side for about 2 minutes or until fully cooked through.
7. Serve Hot: Serve hot with cilantro chutney and red chili sauce.

Health Benefits

Spinach Puda is high in protein and fiber, making it a satisfying and nutritious meal. Spinach is loaded with iron and vitamins, while chickpea flour provides protein and essential minerals. The combination of spices not only enhances flavor but also aids digestion.

Serving Suggestions

Serve Spinach Puda hot off the skillet with a side of cilantro chutney or a tangy red chili sauce. They can also be enjoyed with yogurt or a cooling raita for a balanced meal.

Creative Variations

• Vegan Delight: Replace avocado oil with coconut oil for a subtle, tropical flavor.
• Cheesy Twist: Add a sprinkle of shredded mozzarella or cheddar to the batter for extra richness.
• Herb Infusion: Incorporate fresh cilantro or mint for added freshness.
• Veggie Boost: Mix in grated carrots or finely chopped bell peppers.

Storage Tips

Store leftover pudas in an airtight container in the refrigerator for up to 2 days. To reheat, place on a skillet over medium heat until warmed through. Avoid microwaving, as it can make the pudas soggy.

Pro Tips

• Use a well-heated skillet to prevent sticking and ensure even cooking.
• Adjust the consistency of the batter with water if it thickens while sitting.
• Add a pinch of baking soda to make the pudas fluffier.

Frequently Asked Questions

Can I make the batter ahead of time? Yes, you can prepare the batter a few hours in advance and refrigerate it. Just give it a good stir before cooking.

Can I use different greens? Absolutely! Try using kale, mustard greens, or fenugreek leaves for a different flavor.

Can I make this dish gluten-free? It’s naturally gluten-free since it uses chickpea flour (besan), which is completely gluten-free.

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