Description
Delicious Spinach Puda is an easy-to-make, gluten-free Indian pancake packed with nutritious spinach and flavorful spices. These savory pancakes are crispy on the edges, soft inside, and perfect for a wholesome breakfast or snack. Served hot with yogurt or chutney, they offer a satisfying combination of texture and taste that everyone will love.
Ingredients
Scale
Main Ingredients
- 1 cup Gram Flour (Besan) – Main base providing nutty taste and crispy edges
- 1 cup Fresh Spinach Leaves – Finely chopped for great texture
- 1/4 cup Onion – Finely chopped for sweetness
- 1 piece Green Chili – Minced; adjust according to spice preference
- 2 cloves Garlic – Minced for enhanced savory flavor
- 1/2 teaspoon Cumin Seeds – Adds warmth and smoky aroma
- 1/4 teaspoon Turmeric Powder – Contributes color and mild earthy flavor
- 1 teaspoon Salt – Enhances overall flavor
- 3/4-1 cup Water – To create a smooth, pourable batter
- 1 tablespoon Oil – Used for pan-frying
Instructions
- Prepare the Batter: Whisk together gram flour and water in a bowl until the mixture is smooth and free of lumps. Let the batter rest for 5 minutes to hydrate and develop flavor.
- Add Vegetables and Spices: Fold in the finely chopped spinach, onion, minced green chili, garlic, cumin seeds, turmeric powder, and salt. Mix thoroughly to combine all ingredients evenly.
- Preheat Skillet: Heat a non-stick skillet or frying pan over medium heat and coat it lightly with oil to prevent sticking.
- Cook the Pudas: Pour a ladleful of batter onto the skillet forming round pancakes about 4-5 inches in diameter. Drizzle a little oil around the edges for crispiness.
- Cook Until Golden: Let the puda cook for 2-3 minutes on one side until golden brown and crisp around the edges. Flip carefully using a spatula and cook the other side for another 2-3 minutes.
- Repeat Cooking: Repeat the process with the remaining batter, adding oil as needed, until all pancakes are cooked through.
- Serve: Serve the spinach pudas hot with a side of yogurt or your favorite chutney for a delicious meal or snack.
Notes
- If the batter is too thick after resting, add a little more water to reach a smooth pouring consistency.
- Adjust the amount of green chili based on your heat preference.
- Use a non-stick pan for easier flipping and less oil absorption.
- These pudas can be made vegan by serving with dairy-free yogurt or chutney.
- Spinach can be substituted with other leafy greens like kale or methi (fenugreek) leaves if desired.
