Spinach Puda

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I’ve always been drawn to recipes that bring comfort and nostalgia into the kitchen, and this Spinach Puda does just that. Growing up, my family often made this savory Indian pancake for weekend brunches, and I couldn’t resist recreating it for my own table. The delicate green flecks of spinach in the crisp yet soft chickpea batter instantly transport me back to those cozy mornings.

The best part of making Spinach Puda is how quick and unfussy it is. I love that it’s naturally gluten-free, packed with protein from chickpea flour, and loaded with fresh spinach. It feels healthy yet indulgent, especially when served warm with a side of chutney or yogurt. Every bite has a satisfying crunch at the edges and a tender, flavorful center that keeps you coming back for more.

One of the reasons I enjoy sharing this recipe is its versatility. Whether you serve it as a light lunch, a snack, or a brunch dish, it never fails to impress. If you enjoy this kind of vibrant, plant-forward cooking, you might also love my Giant Zucchini Parmesan or my hearty Broccoli Salad as perfect accompaniments.

Why You’ll Love This Spinach Puda

This Spinach Puda is ideal for anyone looking for a wholesome yet easy-to-make dish. It’s naturally vegan and gluten-free, making it suitable for a variety of diets. The chickpea flour provides a nutty depth of flavor while the fresh spinach brightens every bite. It’s ready in less than 30 minutes and makes a beautiful, nourishing meal that feels special without requiring much effort. Plus, it’s a great way to sneak more greens into your day!

Ingredients

Chickpea flour (besan) is the foundation of this dish, providing a nutty flavor and protein-rich, gluten-free base for the batter. Fresh spinach brings vibrant color, freshness, and added nutrition to the puda. Green chilies add a subtle kick of heat, perfectly balancing the earthiness of the flour. Grated ginger gives the batter a lovely warm spice, while cumin seeds lend a toasty aroma and slight crunch. Water binds everything into a pourable batter, and salt enhances all the flavors beautifully.

How to Make Spinach Puda

Step 1: Prepare the Batter

In a mixing bowl, combine chickpea flour, chopped spinach, minced green chilies, grated ginger, cumin seeds, and salt. Gradually add water while whisking until you get a smooth, pourable batter without lumps.

Step 2: Heat the Pan

Place a nonstick skillet or tava over medium heat and brush it lightly with oil. Allow it to get hot before cooking.

Step 3: Cook the Puda

Pour a ladleful of batter onto the skillet and gently spread it into a circle. Cook for 2–3 minutes on one side until you see bubbles and the edges look crisp. Flip carefully and cook another 2–3 minutes until both sides are golden and cooked through.

Step 4: Serve Warm

Remove from the pan and serve warm with your favorite chutney or yogurt on the side.

Recipe Variations and Possible Substitutions

You can easily adapt this Spinach Puda to suit your taste or pantry. Try adding finely chopped onions or grated carrots for extra texture and sweetness. Replace spinach with kale, arugula, or even finely shredded cabbage if you prefer. For a smoky flavor, sprinkle some smoked paprika or add a dash of garam masala to the batter. If you’d rather skip the heat, omit the green chilies entirely or replace them with bell peppers.

Serving and Pairing Suggestions

Spinach Puda is delicious on its own but shines even more with accompaniments. Serve it alongside tangy mint chutney or cool cucumber raita for a refreshing contrast. It pairs beautifully with a simple lentil soup for a comforting meal. You can also roll it up with a little chutney and pickled onions for an on-the-go snack.

Storage and Reheating Tips

Leftover Spinach Puda can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them on a skillet over medium heat until heated through and edges crisp up again. Avoid microwaving as it can make them soggy. The batter itself can be mixed ahead and stored for a few hours in the fridge if you prefer to make them fresh later.

FAQs

How do I prevent my Spinach Puda from sticking to the pan?

Make sure your skillet is properly preheated and lightly greased before adding the batter. A good nonstick pan helps too.

Can I make Spinach Puda ahead of time?

You can prepare the batter in advance and refrigerate it for up to 4 hours. Cook the puda just before serving for best texture.

Is Spinach Puda suitable for a vegan diet?

Yes, Spinach Puda is naturally vegan as it contains no animal products.

Can I freeze Spinach Puda?

While it’s best enjoyed fresh, you can freeze cooked puda in layers separated by parchment paper and reheat in a skillet straight from frozen.

Related Recipe You’ll Like

If you enjoyed making Spinach Puda, you might want to try my White Sauce Zucchini Spinach Lasagna for another comforting, spinach-packed dish. It’s creamy, satisfying, and perfect for a family dinner. You can also explore my Giant Zucchini Parmesan for another easy and hearty vegetarian option that’s full of flavor.

Save and Share This Recipe for Later

If you loved this Spinach Puda recipe, don’t forget to pin it to your favorite Pinterest board so you can find it anytime. Sharing it with friends and family is also a wonderful way to spread the joy of cooking together. Post your creations on social media and tag me so I can see your beautiful versions. Let’s inspire more people to enjoy this simple, wholesome dish!

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