Description
Delicious Spinach Puda is a savory Indian pancake made with gram flour and fresh spinach, flavored with spices like cumin, turmeric, garlic, and green chili. This quick and healthy recipe yields fluffy, nutritious pancakes perfect for breakfast or a light snack.
Ingredients
Scale
Spinach Puda Batter
- 1 cup Gram Flour (Besan) – Primary ingredient for nutty flavor.
- 1 cup Fresh Spinach Leaves, finely chopped – for better texture.
- 0.25 cup Onion, finely chopped.
- 1 whole Green Chili, minced – adjust for heat preference.
- 2 cloves Garlic, minced – for flavor enhancement.
- 0.5 teaspoon Cumin Seeds – essential for traditional taste.
- 0.25 teaspoon Turmeric Powder – for color and mild flavor.
- Salt to taste – enhances flavor.
- 3/4 to 1 cup Water – for batter consistency.
For Cooking
- Oil – for frying.
Instructions
- Prepare the Batter: In a mixing bowl, combine the gram flour, chopped spinach, onion, green chili, garlic, cumin seeds, turmeric powder, and salt. Gradually add water while stirring to form a smooth, slightly thick batter similar to pancake batter consistency.
- Heat the Pan: Place a non-stick or cast iron skillet over medium heat and add a small amount of oil, spreading it evenly to coat the surface.
- Cook the Pudas: Pour a ladleful of batter onto the heated pan and spread gently into a circular shape. Cook on medium heat until the edges firm up and golden brown spots appear underneath, about 3-4 minutes.
- Flip Carefully: Using a spatula, flip the puda and cook the other side for another 3-4 minutes until golden brown and cooked through.
- Repeat: Add more oil as needed for subsequent pudas and repeat the process with the remaining batter, making approximately 4 large pancakes.
- Serve Warm: Serve the spinach puda hot with chutney, yogurt, or a side of your choice.
Notes
- You can adjust the thickness of the batter by adding more or less water to achieve your preferred pancake texture.
- For extra flavor, add chopped coriander leaves or a pinch of red chili powder to the batter.
- Use fresh spinach for best taste and texture; frozen spinach can be used if well-drained.
- Keep cooked pudas warm in a low oven while finishing the rest to serve all hot.
