Wholesome and nourishing with ingredients like spinach leaves, chickpea flour, and Indian seasonings, Spinach Puda is the ideal brunch for the weekend!
The dish Palak Pudla or Spinach Puda is ideal for a weekend brunch. It pairs well with a steaming cup of masala chai. The finest feature is how simple it is to make. You can try any other combination, such as Zucchini, Carrot Besan Puda Cheela, if spinach isn't your thing. People of all ages will adore this snack, which is the greatest to enjoy throughout the winter. Healthy and delicious, spinach is a great source of protein from besan and iron from besan. Lets not wait and learn to make this super easy and healthy recipe.
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 pudla
1 tablespoon avocado oil divided - ¼ teaspoon oil per pudla
Chop plenty of ginger, a few green chilies, and fresh spinach into fine pieces. Add besan to a large bowl. Add the green chilies, ginger, and spinach to the besan. Add the carom seeds (ajwain), salt, and all the other spices: coriander, cumin, turmeric, red chilli, and red chilli powder. Mix. Add water (1 ¾ cups plus 2 tablespoons). Start with 1 ¾ cups and increase as necessary. It's best if the batter is a little runny.
Over low to medium heat, preheat a cast-iron skillet. Allow it to warm up for about five minutes. Spray avocado oil once it's hot. Pour your cast-iron skillet with the batter using a 1/3 cup measurement. Spread the batter thinly. Pour a 1/4 teaspoon of oil over the top whenever bubbles start to appear on the surface after around 45 seconds. Only a 1/4 teaspoon of oil is required. Turn over and cook for about 2 minutes on the other side, or until well done. Include Ching's red chilli sauce and cilantro chutney while serving.
Make use of fresh spinach leaves.- Chop the spinach leaves very finely. Don't include huge spinach leaf pieces. Make sure the batter is flowing rather than thick and stiff by adding just enough water. Ginger should be added in abundance. Ginger is the taste enhancer. You must also include green chilies in this meal.