Description
Spinach puda elevates traditional Indian flatbread with fresh green goodness. Crisp edges and nutritious filling make this simple recipe perfect for breakfast or light meals.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) chickpea flour (besan)
- 4 cups (960 grams) fresh spinach, finely chopped
- 2-inch piece ginger, chopped
- 2–3 green chilies, finely chopped
- 2 1/2 cups (600 milliliters) water (add 2 cups initially, then add 1/2 cup later)
Spices and Seasonings:
- 1 1/2 teaspoons coriander powder
- 3/4 teaspoon cumin powder
- 3/4 teaspoon turmeric powder
- 1/3 teaspoon red chili powder
- 1 1/2 teaspoons carom seeds (ajwain)
- 1 1/4 teaspoons salt
Cooking Oil:
- Avocado oil spray for cooking
- 1 tablespoon (15 milliliters) avocado oil, divided (1/4 teaspoon per puda)
Instructions
- Prepare ingredients by finely chopping fresh spinach, ginger, and green chilies. Gather all dry spices and seasonings.
- In a large mixing bowl, combine chickpea flour with chopped spinach, ginger, green chilies, coriander powder, cumin powder, turmeric powder, red chili powder, carom seeds, and salt. Thoroughly blend all dry ingredients.
- Gradually introduce water while continuously stirring to create a smooth, slightly runny batter. Adjust liquid to achieve ideal pouring consistency.
- Warm a cast iron skillet over low-medium heat for approximately 5 minutes. Lightly coat surface with avocado oil spray.
- Pour 1/3 cup of batter onto heated skillet, gently spreading into a thin circle. Allow to cook until bubbles form across the surface, roughly 45 seconds.
- Drizzle a small amount of oil on top of the puda. When edges appear slightly crisp, carefully flip and cook opposite side for 2 minutes until golden and fully cooked.
- Repeat cooking process with remaining batter, ensuring even heat and consistent thickness for each puda.
- Serve immediately alongside fresh cilantro chutney and spicy red chili sauce for a complete culinary experience.
Notes
- Gluten-Free Delight: Chickpea flour naturally makes this recipe gluten-free, perfect for those with wheat sensitivities or celiac disease.
- Consistency Mastery: Achieving the right batter thickness is crucial. Add water gradually and aim for a smooth, slightly runny texture that spreads easily on the skillet.
- Flavor Enhancement: Toast carom seeds briefly before adding to the batter to release their aromatic oils and intensify the overall taste profile.
- Veggie Swap Magic: Experiment with different leafy greens like kale or Swiss chard if spinach isn’t available, keeping the nutritional value high and adding exciting flavor variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg