Sophia Langley
Crispy on the outside and soft on the inside, Spinach Puda is a wholesome Indian-style savory pancake that brings comfort and flavor to every bite. Made with fresh spinach, gram flour (besan), and spices, this dish is a perfect blend of nutrition and taste. Whether you enjoy it for breakfast, a quick snack, or a light dinner, it never fails to satisfy.
The earthy aroma of roasted besan combined with the freshness of spinach makes this dish irresistible. Pair it with spicy chutney or yogurt for an extra burst of flavor, and you’ve got a nutritious meal ready in minutes. It’s quick to prepare, packed with protein and iron, and naturally gluten-free – a win for anyone looking for healthy yet delicious meals.
What Kind of Spinach Should I Use for Spinach Puda?
Fresh spinach works best for this recipe as it retains its vibrant color and adds a subtle sweetness to the puda. Baby spinach is an excellent choice if you prefer a milder taste, while mature spinach leaves bring a stronger earthy flavor. If fresh spinach isn’t available, frozen spinach can be used after thawing and squeezing out excess water to prevent the batter from becoming too runny.
Ingredients for the Spinach Puda
Spinach
The star ingredient that gives the puda its beautiful green color, subtle sweetness, and a healthy dose of vitamins and minerals.
Gram Flour (Besan)
Acts as the base for the batter, giving the puda its crispy texture and nutty flavor.
Onions
Add crunch and sweetness that balances the earthiness of the spinach.
Green Chilies
Provide a mild heat that enhances the overall flavor without overpowering it.
Ginger
Adds warmth and depth to the dish, making it more aromatic.
Turmeric Powder
For a golden hue and a hint of earthiness.
Red Chili Powder
Lends a spicy kick for those who love a bit of heat.
Carom Seeds (Ajwain)
Helps with digestion and gives a distinctive flavor to the batter.
Salt
Balances all the flavors perfectly.
Water
Used to adjust the batter consistency.
Oil or Ghee
Essential for cooking the puda to a crispy perfection.
How To Make the Spinach Puda
Step 1: Prepare the Spinach
Wash the spinach thoroughly and finely chop it. If you’re using frozen spinach, thaw it completely and squeeze out any excess water.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, add gram flour (besan), turmeric powder, red chili powder, carom seeds, and salt. Give it a good stir to combine the spices evenly.
Step 3: Make the Batter
Gradually add water to the dry mixture, whisking continuously to avoid lumps. The batter should be slightly thick but pourable.
Step 4: Add Vegetables and Aromatics
Stir in chopped spinach, finely diced onions, green chilies, and grated ginger. Mix until everything is evenly coated with the batter.
Step 5: Cook the Puda
Heat a non-stick pan or skillet and lightly grease it with oil or ghee. Pour a ladleful of batter onto the pan and spread it gently into a round pancake shape.
Step 6: Cook Until Golden
Cook on medium heat for 2-3 minutes on each side until golden brown and crispy. Add a few drops of oil around the edges for extra crispiness.
Step 7: Serve Hot
Remove from the pan and serve immediately with chutney, yogurt, or your favorite dip.
Serving and Storing Spinach Puda
Spinach Puda tastes best when served hot and fresh, right off the pan. The crispy edges and soft center make it irresistible when paired with green chutney, tamarind sauce, or a dollop of creamy yogurt. If you like a wholesome breakfast, you can even serve it with a glass of buttermilk or masala chai.
To store leftovers, let them cool completely before placing them in an airtight container. Refrigerate for up to 2 days. When reheating, use a pan instead of a microwave to restore some of its crispiness.
What to Serve With Spinach Puda?
Chutney Varieties
Mint-coriander chutney or spicy tomato chutney complements the earthy flavors beautifully.
Raita
A cucumber or boondi raita adds a cooling contrast to the spicy puda.
Pickles
Indian-style mango or lemon pickles give a tangy and spicy edge.
Masala Chai
A cup of spiced Indian tea turns this into a hearty breakfast.
Buttermilk
Light and refreshing, it balances the richness of the puda.
Fresh Salad
A side of onion-tomato salad with a sprinkle of chaat masala adds crunch and freshness.
Roasted Peanuts
For a protein-packed side with a nice crunch.
Want More Savory Breakfast Ideas?
If you love this Spinach Puda, you’ll probably enjoy these other comforting and flavorful recipes:
• Gooey Cinnamon Cream Cheese Muffins for a sweet breakfast treat【7†source】.
• Ground Turkey and Sweet Potato Skillet Delight for a wholesome, protein-rich meal【7†source】.
• Jalapeno Popper Deviled Eggs if you love a spicy kick in your appetizers【7†source】.
• Parmesan Baked Potatoes for a cheesy, crispy side dish【7†source】.
• Cheese and Spinach Stuffed Pastry if you’re craving something flaky and savory【7†source】.
Save This Spinach Puda
Hit that Save button if you’re planning to whip this up for breakfast or brunch – you’ll want this recipe handy when that craving hits!
Tried this Spinach Puda? I’d love to hear how it turned out for you. Did you add extra spices or try a creative variation? Share your experience in the comments below.
📌 Pin this recipe to your “Healthy Breakfasts” board on Pinterest – because when you need a quick, wholesome meal, you’ll thank yourself for saving it!
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Spinach Puda
Equipment
- Mixing bowl
- Non-stick pan or skillet
- Whisk
Ingredients
Ingredients
- 1 cup finely chopped spinach
- 1 cup gram flour (besan)
- 1 small onion finely chopped
- 1 green chili finely chopped
- 1 teaspoon grated ginger
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon salt or to taste
- 3/4 cup water (adjust as needed)
- 2 tablespoons oil or ghee for cooking
Instructions
- Wash and finely chop the spinach. If using frozen spinach, thaw and squeeze out excess water.
- In a large bowl, mix gram flour, turmeric powder, red chili powder, carom seeds, and salt.
- Gradually add water while whisking to form a smooth, lump-free batter.
- Stir in spinach, onion, green chili, and ginger until evenly coated in the batter.
- Heat a non-stick pan and grease lightly with oil or ghee.
- Pour a ladle of batter, spreading it into a round pancake shape.
- Cook on medium heat for 2-3 minutes on each side until golden brown and crispy.
- Serve hot with chutney, yogurt, or your favorite dip.