• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Honey, Whats Cooking

menu icon
go to homepage
  • Recipes
  • Fall Recipes
  • Shop
  • About
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Fall Recipes
    • Shop
    • About
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Recipes » Vegetarian

    Published: Apr 15, 2021 · Modified: Jun 23, 2023 by Nisha · This post may contain affiliate links · 1 Comment

    Spinach Puda (healthy, vegan, gluten-free)

    49 shares
    Jump to Recipe

    Healthy and nutritious Spinach Puda is prepared with spinach leaves in a chickpea flour batter and Indian spices. It's the perfect weekend brunch!
    Spinach Puda (healthy, vegan, gluten-free)

    Spinach Puda is perfect for a weekend brunch. It goes perfectly with a cup of hot masala chai. The best part is it's super easy to make. If spinach isn't your cup of tea, you can try my Zucchini Carrot Besan Puda Cheela.

    What is Spinach Puda?

    Spinach Puda is also known as Spinach Pudla, Spinach Cheela, Palak Cheela is essentially spinach leaves added to a chickpea flour (besan) batter along with Indian spices. This dish is typically eaten for breakfast or brunch. It's healthy, nutritious, vegan, and gluten-free.

    Spinach Puda (healthy, vegan, gluten-free)

    Tips on making Spinach Puda:

    • Use fresh spinach leaves.
    • Finely chop the spinach leaves. Do not add large pieces of spinach leaves.
    • Add enough water to ensure the batter is flowy, and not thick and tough.
    • Add lots of ginger, you can't have enough. The flavor is in the ginger.
    • Also, you need to add Indian green chilies to this dish. If you don't have Indian green chilies, use serrano peppers.

    Spinach Puda is:

    Delicious
    Nutritious
    Gingery
    Quick & Easy
    Perfect for Brunch
    Healthy
    Vegan
    Gluten-Free

    Spinach Puda (healthy, vegan, gluten-free)

    How to make Spinach Puda recipe step by step?

    Prep

    1. Chop lots of ginger, some green chilies, and finely chop fresh spinach.
    2. In a large bowl, add besan (chickpea flour).
    3. To the besan, add spinach, ginger, and green chilies.
    4. Add all the spices - coriander powder, cumin powder, turmeric powder, red chili powder, carom seeds (ajwain), and salt. Mix.
    5. Add water (1 ¾ cups + 2 tbsp). Start with 1 ¾ cups and add a little more if needed. The batter should be slightly runny.
    6. This is what you should have.

    Cook

    1. Heat up a castiron skillet over low-medium heat. Let it heat up for about 5 minutes. Once hot, spray avocado oil.
    2. Using a ⅓ cup measurement, pour the batter on your castiron skillet. Gently spread out the batter.
    3. Once bubbles form on top about 45 seconds later, drizzle a ¼ teaspoon of oil over the top. You don't need more than a ¼ teaspoon of oil.
    4. Flip.
    5. This is what you should have. Cook on the other side for about 2 minutes or until cooked through. Serve with cilantro chutney and Ching's red chili sauce.

    Pin & Enjoy!

    More Indian Brunch Recipes!

    • Zucchini Carrot Besan Puda Cheela
    • Sweet Potato Chaat
    • Rava Upma | Upma Recipe
    • Quinoa Bhel Salad
    • Aloo Tikki Chaat
    • Rava Dhokla

    Recipe Card

    Spinach Puda

    Healthy, Vegan, Gluten-Free
    5 from 2 votes
    By: Nisha
    Healthy and nutritious Spinach Puda is prepared with spinach leaves in a chickpea flour batter and Indian spices. It's the perfect weekend brunch!
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Servings 12 pudas
    Calories 98 kcal
    SaveSaved! Pin Print

    Equipment

    • Lodge 10.25"
    • Mixing Bowls

    Ingredients
      

    • 2 cups besan chickpea flour
    • 4 cups fresh spinach finely chopped
    • 2 inch piece ginger chopped
    • 2-3 green chilies finely chopped
    • 1 ½ teaspoon coriander powder
    • ¾ teaspoon cumin powder
    • ¾ teaspoon turmeric
    • ⅓ teaspoon red chili powder
    • 1 ½ teaspoon carom seeds ajwain
    • 1 ¼ teaspoon salt
    • 2 ½ cups water add 2 cups initially, add ½ cup later
    • avocado oil spray before cooking each puda
    • 1 tablespoon avocado oil divided - ¼ teaspoon oil per puda

    Instructions
     

    Prep

    • Chop lots of ginger, some green chilies, and finely chop fresh spinach.
    • In a large bowl, add besan (chickpea flour).
    • To the besan, add spinach, ginger, and green chilies.
    • Add all the spices - coriander powder, cumin powder, turmeric powder, red chili powder, carom seeds (ajwain), and salt. Mix.
    • Add water (1 ¾ cups + 2 tbsp). Start with 1 ¾ cups and add a little more if needed. The batter should be slightly runny.
    • This is what you should have.

    Cook

    • Heat up a castiron skillet over low-medium heat. Let it heat up for about 5 minutes. Once hot, spray avocado oil.
    • Using a ⅓ cup measurement, pour the batter on your castiron skillet. Gently spread out the batter.
    • Once bubbles form on top about 45 seconds later, drizzle a ¼ teaspoon of oil over the top. You don't need more than a ¼ teaspoon of oil.
    • Flip.
    • This is what you should have. Cook on the other side for about 2 minutes or until cooked through. Serve with cilantro chutney and Ching's red chili sauce.

    Nutrition

    Calories: 98kcalCarbohydrates: 13gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 292mgPotassium: 240mgFiber: 3gSugar: 2gVitamin A: 964IUVitamin C: 4mgCalcium: 24mgIron: 1mg
    Course Main Course
    Cuisine Indian
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
    « Tofu Lettuce Wraps (vegan, gluten-free, healthy)
    Keema Tacos (gluten-free, dairy-free option) »
    49 shares

    Reader Interactions

    Comments

      LEAVE A COMMENT & RATE THIS RECIPE Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Bela Bagga says

      February 09, 2022 at 9:48 am

      5 stars
      Loved this! Excellent recipe.

      Reply

    Primary Sidebar

    Nisha Side Image

    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me →


    Fall Favorites

    • Paneer Makhani (no butter, no cream)
    • Dal Makhani (no cream, gluten-free)
    • Andhra Style Tomato Dal Tomato Pappu
      Tomato Dal | Andhra Style Tomato Pappu Recipe
    • Dhaniya Chicken Curry | Coriander Chicken Curry
    • Baked Ziti with Spinach (vegetarian, vegan option, gluten-free option)
    • Almond Cardamom Tea
      Almond Cardamom Cake

    Popular Recipes


    • World's Best Spaghetti with Rao's Homemade - featured image
      World's BEST Spaghetti RAO’s Homemade Marinara
    • BOMBAY GRILLED SANDWICH
      Bombay Grilled Sandwich (vegetarian)
    • 5 layer Mexican Dip (easy, creamy, spicy)
    • Gajar Ka Halwa Recipe (Carrot Halwa, Indian Carrot Pudding)
    • Indian Afternoon Tea
    • Green Moong Dal Khichdi (Instant Pot)

    Footer

    As Seen On

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    • Indian
    • Indian Fusion
    • Indo-Chinese
    • Italian
    • Mexican
    • Thai

    ↑ back to top

    Menu

    • Home
    • Recipes
    • Travel
    • Lifestyle
    • Shop

    About

    • About
    • Contact
    • Press
    • Privacy Policy

    Recipes

    • Healthy-ish
    • Vegetarian
    • Vegan
    • Quick & Easy
    • Gluten-Free
    • Instant Pot

    Subscribe

    SIGN UP TO RECEIVE FREE RECIPES!


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Honey, What's Cooking