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Spinach Puda

Healthy and nutritious Spinach Puda is prepared with spinach leaves in a chickpea flour batter and Indian spices. It's the perfect weekend brunch!
5 from 2 votes
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course Main Course
Cuisine Indian
Diet Healthy, Vegan, Gluten-Free
Servings: 12 pudas
Author: Nisha


  • 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
  • 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



  • 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.


  • 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.


Calories: 98kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 240mg | Fiber: 3g | Sugar: 2g | Vitamin A: 964IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
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