Name: Spinach Puda: Crispy Gluten-Free Pancakes You’ll Love
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 cup Gram Flour (Besan) (Gluten-free alternative to wheat flour.); 3/4 - 1 cup Water (Adjust for batter consistency.); 1 cup Fresh Spinach Leaves (Finely chopped, do not substitute with frozen.); 1/4 cup Onion (Finely chopped for sweetness.); 1 piece Green Chili (Adjust based on spice tolerance.); 2 cloves Garlic (Mince finely for flavor.); 1/2 teaspoon Cumin Seeds (Essential for authentic taste.); 1/4 teaspoon Turmeric Powder (Adds color and mild flavor.); to taste Salt (Adjust based on preference.); as needed tablespoon Oil (For cooking, to achieve crispy edge.)

As I stood in my kitchen, the vibrant green of fresh spinach caught my eye, reminding me of the stunning Indian landscapes. That moment inspired me to whip up a batch of Spinach Puda—savory, gluten-free pancakes that bring the goodness of wholesome ingredients right to your table. These crispy delights, made with gram flour and a blend of aromatic spices, are not only quick to prepare but also packed with protein, making them a satisfying choice for any meal. Whether you’re looking to impress at brunch or simply want a hearty snack, these pancakes are the perfect canvas for your culinary creativity. Curious to learn how to make your own? Let’s dive in!

Why try Spinach Puda pancakes?

Healthy and Wholesome: These gluten-free pancakes are a delicious way to sneak in more greens into your diet!
Quick Prep Time: In just 20 minutes, you’ll have a fantastic dish perfect for any time of day!
Flavors Galore: The savory mix of spices creates a mouthwatering experience that dances on your taste buds.
Versatile Pairings: Enjoy them with yogurt, chutney, or even atop a fresh salad for a vibrant meal twist.
Suitable for Everyone: This dish is not only vegetarian but also a great protein-packed option, perfect for all diets!
Don’t forget to check our ideas for delicious serving suggestions to make your meals pop!

Spinach Puda Ingredients

For the Pancake Batter

Gram Flour (Besan) – The main base that gives a delightful nutty flavor and crispiness; a gluten-free alternative is chickpea flour.
Fresh Spinach Leaves – Vital for color and nutrients; ensure they are finely chopped for optimal texture. Do not substitute with frozen spinach.
Onion – Brings a touch of sweetness and crunch; finely chop for best results.
Green Chili – Adds the perfect kick; adjust the amount based on your spice tolerance.
Garlic – Deepens the savory profile; mince finely to disperse its flavor throughout the batter.
Cumin Seeds – Essential for introducing warmth and earthiness in flavor; don’t skip these for authentic taste.
Turmeric Powder – Offers color and a mild earthy flavor; a little goes a long way.
Salt – Enhances overall taste; feel free to adjust based on preference.
Water – Necessary to achieve the right batter consistency; use about 3/4 to 1 cup for smoothness.
Oil – Critical for cooking; it produces that irresistible golden, crispy edge on the puda.

If you can’t resist the thought of crisp, flavorful Spinach Puda pancakes gracing your table, gather these ingredients, and let’s start cooking!

Step‑by‑Step Instructions for Spinach Puda

Step 1: Prepare the Batter
In a large mixing bowl, whisk together 1 cup of gram flour and 3/4 to 1 cup of water until the mixture is smooth and thick, resembling pancake batter. This forms the base for your Spinach Puda. Ensure there are no lumps for a better texture later. Allow it to rest for about 5 minutes as you chop your vegetables.

Step 2: Add the Spinach and Aromatics
Next, fold in 1 cup of finely chopped fresh spinach, 1/4 cup of finely chopped onions, 1 minced green chili, and 2 cloves of minced garlic into the batter. Sprinkle in 1/2 teaspoon of cumin seeds, 1/4 teaspoon of turmeric powder, and salt to taste. Mix gently until all ingredients are well combined, creating a vibrant green batter that smells delicious.

Step 3: Heat the Skillet
Place a non-stick or cast-iron skillet on medium heat and drizzle with oil, enough to coat the bottom evenly. Allow the oil to heat for about 2 minutes until it shimmers, which is key to achieving that crispy edge on your Spinach Puda. This step is crucial—if the oil isn’t hot enough, the pancakes may stick.

Step 4: Cook the First Pancake
Pour a ladleful of the spinach batter onto the hot skillet, gently spreading it into a circle about 5-6 inches in diameter. Cook the pancake for 2-3 minutes or until the edges begin to firm up and turn golden brown. You should see bubbles forming on the surface as it cooks, indicating it’s ready to flip.

Step 5: Flip and Finish Cooking
Carefully flip the Spinach Puda using a spatula and cook for an additional 2-3 minutes. Press lightly on the pancake to ensure even browning. The underside should be a lovely golden color, and the pancake should feel firm to the touch. Transfer to a plate once cooked.

Step 6: Repeat Cooking the Remaining Batters
Repeat the cooking process with the remaining batter, adding oil to the skillet as needed for each pancake. Keep the heat at a steady medium, ensuring that each Spinach Puda receives the same delightful crispy texture. Stack finished pancakes on a plate and cover them with a clean kitchen towel to keep warm.

Step 7: Serve and Enjoy
Serve the hot Spinach Puda immediately with your choice of mint chutney, a dollop of yogurt, or alongside a comforting bowl of dal. These delicious gluten-free pancakes are best enjoyed fresh, capturing the crispiness and vibrant flavors that make them so irresistible.

What to Serve with Spinach Puda

Experience a delightful culinary adventure by pairing these crispy pancakes with vibrant sides and drinks that complement their rich flavors.

Creamy Yogurt: A dollop of cool yogurt balances the savory spices, making each bite refreshing and satisfying.
Mint Chutney: The herby zing of mint chutney enhances the earthy flavors of the puda, offering a burst of freshness that elevates every mouthful.
Spiced Lentil Dal: A warm bowl of dal adds a comforting, protein-packed aspect to your meal, creating a lovely harmony of textures and flavors.
Cucumber Salad: A crunchy cucumber salad drizzled with lemon juice adds a crisp, refreshing contrast, brightening up the plate beautifully.
Tomato Onion Salsa: The tangy sweetness of a fresh tomato salsa enhances the savory notes of the Spinach Puda while adding a vibrant color contrast.
Sweet Mango Chutney: This luscious chutney brings a delightful sweetness, forming a perfect balance with the savory spices in your pancakes.
Masala Chai: Pair your meal with a cup of spiced masala chai for a warm, aromatic drink that complements the flavors beautifully.
Fruit Smoothie: A fruity smoothie can provide a refreshing finish to your meal, blending sweetness with the savory notes of the puda.

Spinach Puda Variations & Substitutions

Feel free to explore the delightful options for customizing your Spinach Puda to match your taste and dietary needs!

Kale Swap: Substitute spinach with finely chopped kale for an earthier flavor and added nutrients.
Experience a different texture while still enjoying that wonderful crispy edge you’re craving!
Cheesy Delight: Add crumbled feta or paneer to the batter for an extra creamy layer of flavor.
These delightful morsels melt beautifully and elevate your pancake to new heights!
Carrot Twist: Incorporate shredded carrots along with spinach for a touch of sweetness and color.
It’s a fun, visually appealing mix that enhances both nutrition and taste!
Spice It Up: Experiment with a pinch of chili flakes or coriander powder for extra zest.
Adjust them based on your heat preference to make these pancakes sing!
Herb Infusion: Toss in fresh herbs like cilantro or mint for a refreshing twist.
Herbs can provide an aromatic lift that tantalizes your senses with each bite.
Nutty Texture: Add a sprinkle of ground flaxseeds or chia seeds for an added crunch and health boost.
It’s an easy way to enhance the nutritional profile without altering the flavors too much!
Dairy-Free: Use a non-dairy milk alternative instead of water for an added layer of creaminess.
Coconut or almond milk can give the batter a unique flavor that pairs well with spices.
Lower Carb Option: Replace gram flour with a blend of chickpea flour and almond flour for a lighter version.
This swap keeps the pancakes gluten-free while introducing a new texture to savor!

When you’re ready to bring your own flair to these crispy delights, don’t forget to check out our serving suggestions for a deliciously balanced meal!

Expert Tips for Spinach Puda

Use Fresh Spinach: Fresh spinach is crucial for texture and moisture. Frozen spinach can lead to soggy pancakes, so always opt for fresh!
Watch the Oil Temperature: Ensure the oil is hot enough before pouring in the batter; this guarantees crispy edges and prevents sticking.
Adjust Spice Levels: Customize the amount of green chili based on your heat preference. A little can add a wonderful kick without overwhelming flavors.
Batter Consistency: Aim for a thick yet pourable batter. Too runny can lead to pancakes that fall apart; too thick may inhibit spread.
Layering Flavors: Feel free to experiment by adding your favorite spices like coriander or even including cheese for added flavor in your Spinach Puda.

Storage Tips for Spinach Puda

Room Temperature: Spinach Puda is best enjoyed fresh; however, if left out, consume it within 2 hours to ensure freshness and taste quality.
Fridge: Store leftovers in an airtight container for up to 3 days. Place parchment paper between layers to maintain crispness and prevent sticking.
Freezer: For longer storage, freeze cooked Spinach Puda in a single layer, then transfer to an airtight container for up to 2 months. Reheat from frozen.
Reheating: To restore crispiness, reheat Spinach Puda in a skillet over medium heat for a few minutes on each side, or pop in the toaster oven until warm and crispy.

Make Ahead Options

These Spinach Puda pancakes are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the pancake batter up to 24 hours in advance by mixing together the gram flour, water, and spices, then refrigerate it in an airtight container. Additionally, wash and chop the spinach and other vegetables a day ahead as well, keeping them stored separately to maintain their freshness. Just before cooking, fold in the spinach mixture, and pour onto the hot skillet to achieve that delectable crispiness. This way, you can enjoy warm, homemade Spinach Puda pancakes with minimal effort!

Spinach Puda Recipe FAQs

How should I select fresh spinach for my Spinach Puda?
Absolutely! When choosing spinach, look for vibrant green leaves that are firm and crisp. Avoid any bunches with dark spots or limp leaves, which could indicate age. Fresh spinach will impart a lovely color and taste to your pancakes, making them much more enjoyable.

What is the best way to store leftovers of Spinach Puda, and how long will they last?
Very good question! If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep them crisp, layer parchment paper between pancakes. When ready to eat, reheat on a skillet over medium heat for the best texture. This helps to restore that delightful crunch!

Can I freeze cooked Spinach Puda, and what’s the best method?
Yes, you can freeze them! First, let the Spinach Puda cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. After that, transfer the pancakes to an airtight container or freezer bag and store them for up to 2 months. When you’re ready to enjoy them, reheat from frozen in a skillet until crispy, about 4-5 minutes on each side.

What should I do if my Spinach Puda turns out soggy?
No one likes a soggy pancake! If that happens, it’s often due to moisture from the spinach. To prevent this, always use fresh spinach and make sure it’s finely chopped. Additionally, ensure your oil is hot enough before adding the batter, as this will help achieve that crispy edge. If your batter is too runny, you can sprinkle in a little extra gram flour to thicken it.

Are there any dietary considerations I should keep in mind?
Yes, indeed! Spinach Puda is naturally gluten-free and vegetarian, making it a great option for many dietary needs. However, if you have a chickpea allergy, you may want to avoid the gram flour alternative or substitute it with a safe flour choice, like rice flour. Always check for any additional ingredients you might add, such as cheeses or dips, to ensure they align with your dietary preferences.

Can I customize the spices in my Spinach Puda?
Absolutely! The beauty of Spinach Puda lies in its versatility. Feel free to adjust the amount of green chili for your spice preference or add different spices like coriander powder or chili flakes to enhance the flavor. Even crumbling some feta or paneer into the batter can add a delightful twist! Get creative and make this recipe uniquely yours!