Spinach Puda

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Crispy, savory, and loaded with nutritious greens, Spinach Puda is a beloved savory pancake from Indian cuisine that’s both wholesome and delicious. This gluten-free delight is made with gram flour (besan) and packed with fresh spinach, herbs, and spices. It’s the kind of recipe that feels like comfort food while sneaking in your greens with ease.

Perfect for breakfast, brunch, or a light dinner, Spinach Puda comes together quickly and doesn’t require any fancy ingredients. It’s also endlessly customizable—think grated veggies, spicy chilis, or even cheese if you’re feeling indulgent. Whether you’re new to Indian cooking or looking to expand your plant-based meals, this dish is a fantastic place to start.

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What Kind of Flour Should I Use for Spinach Puda?

Traditionally, besan (gram flour or chickpea flour) is the flour of choice for this recipe. It provides a nutty flavor and smooth texture that binds beautifully with the spinach and spices. Besan is naturally gluten-free and high in protein, making it a great base for savory pancakes. You can find it in most Indian grocery stores or in the international section of supermarkets.

If needed, you can experiment with alternatives like rice flour or oat flour, but for the most authentic texture and flavor, stick with gram flour.

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Ingredients for the Spinach Puda

Gram Flour (Besan): This is the star of the recipe, providing structure and a distinct earthy flavor that complements the spinach.

Fresh Spinach: Adds moisture, color, and a mild bitterness that balances the spices. Chop it finely for best results.

Onion: Adds sweetness and crunch. Red or yellow onions both work well.

Green Chili: Brings a gentle heat. Adjust the quantity to your preference.

Ginger: Freshly grated ginger enhances the flavor with a warm, peppery note.

Turmeric Powder: For a golden hue and subtle earthiness.

Cumin Seeds: Adds a toasty, aromatic depth to the batter.

Salt: Essential for seasoning.

Water: To bring the batter to the right consistency.

Oil or Ghee: For cooking the Puda to crispy perfection.

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How To Make the Spinach Puda

Step 1: Mix the Batter

In a large mixing bowl, combine 1 cup of gram flour (besan) with chopped fresh spinach, finely chopped onion, green chili, and grated ginger. Add turmeric powder, cumin seeds, and salt to taste. Gradually pour in water, whisking continuously until you get a smooth, pourable batter. The consistency should be similar to pancake batter—not too thick or too runny.

Step 2: Let the Batter Rest

Allow the batter to rest for about 10 minutes. This helps the gram flour hydrate fully and improves the texture of the Puda when cooked.

Step 3: Heat the Pan

Place a non-stick skillet or griddle over medium heat and drizzle a small amount of oil or ghee. Once hot, reduce the heat slightly to prevent burning.

Step 4: Pour and Spread

Pour a ladleful of batter onto the center of the pan. Using the back of the ladle, gently spread it out into a circle about 6-7 inches wide. Don’t worry if it’s not perfectly round—rustic is beautiful.

Step 5: Cook Until Golden

Let the Puda cook on one side for 2-3 minutes or until the edges start to lift and the underside turns golden brown. Flip it gently with a spatula and cook the other side for another 2 minutes. Add a touch more oil around the edges if needed for extra crispiness.

Step 6: Repeat and Serve

Repeat with the remaining batter, oiling the pan lightly between batches. Serve the Spinach Puda hot with a side of yogurt, green chutney, or a cup of masala chai.

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Serving and Storing Spinach Puda

Spinach Puda is best served fresh off the skillet when it’s warm and crisp. Pair it with tangy yogurt, mint chutney, or even a smear of butter for a wholesome and satisfying meal. It makes a hearty breakfast or a light lunch and works great in a lunchbox too. You can even wrap it up with pickles or grated paneer for an Indian-inspired wrap.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet to regain some crispiness—microwaving will soften them, so the stovetop is preferred.

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can. Make sure to thaw and squeeze out excess moisture before mixing it into the batter.

Is Spinach Puda gluten-free?

Absolutely. Since it uses gram flour (besan), it’s naturally gluten-free and suitable for those with gluten sensitivities.

Can I add other vegetables to the batter?

Definitely! Grated carrots, zucchini, or even finely chopped bell peppers can be mixed in to add variety and nutrition.

How do I make the Puda spicier?

Increase the number of green chilies or add a pinch of red chili powder to the batter.

What’s the best oil for cooking Spinach Puda?

Neutral oils like sunflower or avocado oil work well, but for extra flavor, ghee is a traditional and tasty choice.

Can I make the batter ahead of time?

It’s best to use the batter fresh, but you can refrigerate it for a few hours. Just stir it well before using as the water may separate.

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Want More Breakfast Ideas?

If Spinach Puda made your morning feel extra nourishing, here are a few more breakfast gems you might enjoy:

• Best Fluffy Pancake Recipe if you’re in the mood for a classic weekend treat.
• Cottage Cheese Egg Bites Recipe for a protein-packed option that’s perfect on-the-go.
• Soft and Fluffy Homemade Naan Bread to pair with Indian-style breakfasts.
• Delicious Corned Beef Hash when you crave something hearty and savory.
• Mississippi Sin Quiche for an indulgent, creamy slice of comfort.

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📌 Save this recipe to your Pinterest breakfast board so you can revisit it anytime!

And when you try making Spinach Puda, I’d love to hear how it turned out. Did you make it spicier? Add extra veggies? Maybe paired it with something unexpected?

Let’s talk in the comments. Your tips and twists could inspire someone else’s perfect breakfast.

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