Julia Walton
Golden, crisp, and dotted with vibrant greens, Spinach Puda is a savory Indian pancake that brings together wholesome ingredients and bold flavors in the most comforting way. Made from gram flour (also known as besan) and fresh spinach leaves, these delicious flatbreads are perfect for breakfast, lunch, or an easy weeknight dinner. With hints of chili, garlic, and coriander in every bite, it’s a delightful fusion of earthy and spicy, hearty and nourishing.
These quick-to-make pancakes are pan-fried until golden and lightly crispy on the outside, while staying soft and tender within. Whether you’re pairing them with a bowl of warm dal, tangy chutney, or even a simple yogurt dip, Spinach Puda makes for a versatile and deeply satisfying meal. Plus, they’re naturally gluten-free and packed with protein and fiber — a great way to sneak more greens into your routine!
What Kind of Spinach Should I Use?
Fresh baby spinach or regular spinach leaves both work great in Spinach Puda. Just make sure to finely chop the leaves so they incorporate well into the batter. Avoid frozen spinach, as it adds too much moisture and can make the puda soggy. If using mature spinach, remove any thick stems for a smoother texture.
Ingredients for the Spinach Puda
Besan (Gram Flour): This is the main base and gives the puda its signature nutty taste and crispy edges. It’s also packed with protein.
Spinach Leaves: Adds vibrant color, nutrients, and a slightly earthy taste. Use fresh for the best texture and flavor.
Onion: Finely chopped onion adds a slight sweetness and a nice crunch when cooked.
Green Chili: For a bit of heat. Adjust the amount to your spice preference.
Garlic: Minced garlic enhances the savory depth of flavor.
Cumin Seeds: These bring warmth and a subtle smoky aroma that pairs well with spinach.
Turmeric Powder: A small pinch for color and its mild earthy flavor.
Salt: Enhances the overall flavor.
Water: To create a pourable, smooth batter.
Oil: For pan-frying the puda to a golden crisp.
How To Make the Spinach Puda
Step 1: Prepare the Batter
In a large mixing bowl, add 1 cup of besan (gram flour). Slowly add water, about 3/4 cup to 1 cup, whisking continuously to avoid lumps. The batter should be smooth and slightly thick, like pancake batter.
Step 2: Mix in the Vegetables and Spices
Fold in 1 cup of finely chopped spinach leaves, 1/4 cup chopped onions, 1 minced green chili, and 2 cloves of minced garlic. Add 1/2 teaspoon cumin seeds, 1/4 teaspoon turmeric powder, and salt to taste. Stir everything together until the spinach and spices are evenly distributed in the batter.
Step 3: Heat the Pan
Place a non-stick or cast-iron skillet on medium heat and drizzle a teaspoon of oil. Let it warm up for a minute.
Step 4: Cook the Puda
Pour a ladleful of batter onto the pan and gently spread it into a circle, about 5 to 6 inches in diameter. Drizzle a few drops of oil around the edges. Cook for 2–3 minutes on one side, until you see the edges firming up and the bottom turning golden.
Step 5: Flip and Finish
Flip the puda carefully using a spatula. Cook the other side for another 2–3 minutes, pressing lightly with the spatula for even browning. Once both sides are crisp and golden, remove from the pan.
Step 6: Repeat and Serve
Repeat with the remaining batter, adding more oil to the pan as needed. Serve hot with mint chutney, yogurt, or a bowl of dal for a comforting meal.
Serving and Storing Your Spinach Puda
Spinach Puda is best served fresh off the skillet when it’s warm and crisp. The edges stay delightfully crunchy while the center remains soft and flavorful. It pairs wonderfully with cooling yogurt, tangy chutneys, or even a spicy pickle on the side. If you’re making a larger batch, you can keep them warm in a low oven (around 200°F) until ready to serve.
To store leftovers, allow the puda to cool completely. Stack them with parchment paper in between to prevent sticking, then place them in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or in the oven to restore some of the crispness. Avoid microwaving as it may turn them soggy.
What to Serve With Spinach Puda?
Mint or Cilantro Chutney
A bright and zesty chutney is the perfect dipping companion, bringing out the herbal notes of the spinach.
Plain Yogurt or Raita
The creamy texture of yogurt balances the spices and gives a cooling effect, especially if the puda is on the spicy side.
Tomato-Onion Salad
Fresh diced tomatoes and onions with lemon juice and salt create a crisp, juicy side that adds contrast.
Mango Pickle
For a sharp and tangy twist, serve a small spoonful of your favorite Indian pickle.
Dal (Lentil Curry)
A warm bowl of dal turns this dish into a hearty meal, providing extra protein and comfort.
Masala Chai
Pair with spiced Indian tea for a cozy breakfast or evening snack.
Vegetable Soup
On colder days, a light veggie soup alongside spinach puda makes for a wholesome lunch.
Grated Carrot Salad
Toss carrots with lime, chili, and a pinch of salt for a crunchy, refreshing bite on the side.
Want More Savory Pancake Ideas?
If you love the savory comfort of Spinach Puda, here are some other creative dishes from my kitchen you should definitely try:
- Cheeseburger Soup for a rich, hearty bowl to pair with flatbreads.
- Parmesan Baked Potatoes for a crispy, cheesy side that complements spinach beautifully.
- Ground Turkey and Sweet Potato Skillet Delight if you’re in the mood for a protein-packed skillet dinner.
- Crispy Fried Zucchini as a veggie-forward snack or appetizer.
- Creamy Honey Pepper Chicken Mac and Cheese Delight for when you want a bit more indulgence on the side.
Save This Pin For Later
Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.
Tried it with a twist? Maybe you swapped in kale, added shredded carrot, or used garlic powder instead? I’d love to hear how it turned out—drop your tips or questions in the comments below.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.
Spinach Puda
Equipment
- Non-stick skillet
- Mixing bowl
- Spatula
Ingredients
Ingredients
- 1 cup gram flour (besan)
- 1 cup fresh spinach leaves, finely chopped
- 1/4 cup onion, finely chopped
- 1 green chili, minced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- salt to taste
- 3/4 to 1 cup water
- oil for cooking
Instructions
- In a large mixing bowl, whisk gram flour with water to form a smooth, slightly thick batter.
- Stir in spinach, onions, green chili, garlic, cumin seeds, turmeric, and salt. Mix well.
- Heat a non-stick or cast-iron skillet over medium heat. Drizzle oil.
- Pour a ladleful of batter onto the skillet and spread it gently into a round shape.
- Cook for 2–3 minutes until the edges firm up and the bottom is golden.
- Flip and cook the other side for another 2–3 minutes. Press slightly for even browning.
- Repeat with remaining batter. Serve hot.