Spinach Puda

This vibrant spinach puda has become my weekend brunch staple, offering a perfect blend of protein-packed chickpea flour and nutrient-rich spinach in a deliciously spiced Indian flatbread.

I first created these spinach pudas when looking for creative ways to use abundant farmers market spinach. Now my family requests them weekly, especially paired with tangy chutneys that complement the earthy flavors.

Ingredients

• Besan chickpea flour: Provides protein and creates the perfect texture for these savory pancakes
• Fresh spinach: Adds vibrant color and nutrients; make sure to finely chop for best texture
• Ginger: Brings warming flavor and digestive benefits; use fresh, not powdered
• Green chilies: Add customizable heat; remove seeds for milder flavor
• Coriander powder: Offers citrusy notes; essential for authentic flavor
• Cumin powder: Provides earthy undertones; toast briefly before using for enhanced flavor
• Turmeric: Adds golden color and anti-inflammatory benefits
• Red chili powder: Creates balanced heat; adjust to your preference
• Carom seeds (ajwain): Deliver distinctive thyme-like flavor; crucial for authentic taste
• Salt: Enhances all flavors; sea salt works beautifully
• Water: Thins the batter to proper consistency; room temperature works best
• Avocado oil: Ensures crisp exterior without excessive oiliness; choose high-quality oil with high smoke point

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Step-by-Step Instructions

Prepare the Vegetables:

Finely chop fresh spinach until you have 4 cups. The finer your chopping, the more uniform your pudas will be. Mince ginger into tiny pieces for even distribution of flavor throughout the batter. Finely dice green chilies, adjusting quantity based on your heat preference.

Create the Batter Base:

In a large mixing bowl, add 2 cups of chickpea flour as your foundation. The consistency of the flour should be fine and without lumps for smooth pudas. Add all your prepared vegetables to the flour, distributing them evenly throughout.

Season the Batter:

Add all spices to the mixture including coriander powder, cumin powder, turmeric, red chili powder, carom seeds, and salt. Mix thoroughly with a spatula to ensure even distribution of spices throughout the batter. This thorough mixing is crucial for consistent flavor in every bite.

Achieve Perfect Consistency:

Pour in water gradually, starting with 1¾ cups. Mix thoroughly, then assess the consistency. The batter should be pourable but not watery, similar to American pancake batter. Add remaining water as needed until you achieve a slightly runny consistency that spreads easily but maintains substance.

Prepare the Cooking Surface:

Heat a cast iron skillet over low-medium heat for about 5 minutes. A properly preheated surface is crucial for even cooking and prevents sticking. Once hot, spray lightly with avocado oil to create a nonstick surface without excessive oil.

Cook the Puda:

Using a ⅓ cup measure, pour batter onto the hot skillet. Gently spread it into a circle about 6 inches in diameter using the back of the measuring cup with a circular motion. Look for bubbles forming on the surface after about 45 seconds, indicating it's time to add a small drizzle of oil around the edges.

Perfect the Flip:

When the edges appear set and the surface shows multiple bubbles, carefully flip the puda using a wide spatula. The first side should be golden brown with beautiful mottling from the spinach. Cook the second side for approximately 2 minutes until golden spots appear and it feels firm when pressed gently.

My absolute favorite aspect of these pudas is the combination of ajwain seeds and spinach. This pairing reminds me of my grandmother's kitchen, where she would sprinkle ajwain on flatbreads to aid digestion. The aroma that fills the kitchen while cooking these takes me right back to those cherished Sunday brunches.

Storage Solutions

These spinach pudas maintain their quality remarkably well after cooking. Store cooled pudas in an airtight container in the refrigerator for up to 3 days. Layer them with parchment paper to prevent sticking. For longer storage, freeze completely cooled pudas in a single layer on a baking sheet, then transfer to a freezer bag with parchment between layers. They'll keep for up to 3 months. Reheat refrigerated pudas in a dry skillet over medium heat for 1-2 minutes per side. For frozen pudas, thaw overnight in the refrigerator or reheat directly from frozen in a covered skillet over low heat until warmed through.

Creative Serving Ideas

Transform these spinach pudas into a complete meal with thoughtful accompaniments. Traditional pairings include cilantro chutney or spicy red chili sauce, but consider yogurt raita with cucumber and mint for cooling contrast. For a heartier meal, top with scrambled tofu or paneer scramble. Create a breakfast wrap by filling with roasted vegetables and a drizzle of tahini. For entertaining, cut smaller pudas into quarters and serve as appetizers with various dipping sauces. The neutral base of chickpea flour makes these versatile enough to complement both Indian and fusion cuisines.

Simple Substitutions

The beauty of this recipe lies in its adaptability. No spinach available? Substitute with finely chopped kale, Swiss chard, or even grated zucchini after squeezing out excess moisture. Chickpea flour remains essential for authentic texture, but a blend of chickpea and rice flour works for a lighter variation. Adjust the spice profile by replacing coriander with garam masala for deeper flavor, or add dried fenugreek leaves for distinctive aroma. For those avoiding nightshades, omit chili powder and increase black pepper instead. The carom seeds offer digestive benefits, but cumin seeds make a reasonable substitute while maintaining the Indian flavor profile.

Cultural Significance

Pudas belong to the diverse family of Indian savory pancakes that vary by region and available ingredients. This spinach variation combines the nutritional awareness of modern cooking with traditional spice combinations. In many Indian households, these protein-rich flatbreads serve as quick breakfasts or light dinners, especially during fasting periods when certain grains are avoided. The use of chickpea flour dates back centuries in Indian cuisine, valued for its protein content and distinctive flavor. Spinach enriches the traditional recipe while maintaining its authentic roots. Sharing these pudas offers a glimpse into the everyday cooking of Indian homes, where nutritious ingredients and bold flavors transform simple ingredients into satisfying meals.

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Frequently Asked Questions

→ What is Spinach Puda?

Spinach Puda is a savory Indian pancake made with chickpea flour, spinach, and spices.

→ Is Spinach Puda gluten-free?

Yes, it’s made with chickpea flour and contains no gluten.

→ Can I make Spinach Puda ahead of time?

It’s best served fresh, but you can refrigerate and reheat leftovers.

→ What sauce goes well with Spinach Puda?

It pairs well with cilantro chutney or red chili sauce.

→ Can I use oil other than avocado oil?

Yes, any neutral cooking oil works for this recipe.