Pudla Besan Chickpea Pancake Recipes

VEGAN CHICKPEA FLOUR PANCAKES - BESAN CHILLA

Steps:

• In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
• Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
• Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
• Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.

RECIPE CARD FOR BESAN PUDLA

Steps:

• In a mixing bowl, add besan, turmeric powder, salt, hing, ajwain and required or 1.5 cup water to make a medium-thick batter.
• Whisk batter in one direction so air incorporates into batter and make soft and fluffy pudla.
• Cover and rest batter for 20-25 minutes.
• Divide batter into two parts.
• Add one part of batter into mixing bowl, add red chilli powder, coriander leaves, green chilli-ginger-garlic paste, grated onion and grated tomatoes. Mix well.
• Heat the tawa, wipe tawa with a wet cloth to decrease its temperature. Spread pudla batter into circular motion.
• Add oil on the sides of pudla and cook pudla evenly from both the sides.
• Fold the cooked pudla and serve with tomato ketchup and chutney.
• Take another part of batter, spread batter into circular motion on heated tawa.
• Add red chilli powder, chaat masala and black salt in a bowl. Mix well and sprinkle masala on pudla.
• Then sprinkle chopped onion, tomatoes, green chilli and coriander leaves on it. Grate cheese on it.
• When pudla become crispy, fold it and serve hot with coriander chutney and tomatoes sauce.

PUDLA - BESAN CHICKPEA PANCAKE

Steps:

• Mix ingredients, then add water to make a batter.
• Leave to rest for an hour.
• Heat flat griddle or frying pan; spread a little oil on it.
• Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.
• Cook for about a minute, then turn over.
• Serve with yogurt, pickles or chutneys.
• Note: to the mixture you can add grated carrots, garam masala other other spieces.

CHICKPEA FLOUR PANCAKES WITH CRUSHED PEAS & CILANTRO (PUDLA)

Steps:

• Cook the peas, in their frozen state, in boiling water according to the packet instructions and drain well. Lightly crush with either a fork or a potato masher.
• Sift the chickpea flour, spices and salt into a roomy bowl. Make a well and slowly trickle the water into the centre, whisking in a little of the dry mixture from the sides as you go. There must be no lumps. Lumps are bad. Grate the ginger and squeeze the resulting juice into the mixture, whisk well and stir through the peas and spring onions. Rest at room temperature for 20-30 minutes.
• Warm a frying pan over a medium-high heat and drizzle in a little oil. When hot, pour in a ladle of the mixture and cook for 2 minutes. They should be golden underneath. Drizzle the uncooked side with another dribble of oil before flipping and cooking for a further 2 minutes. Serve immediately.

CHICKPEA FLOUR PANCAKES (PUDLA) WITH CRUSHED PEAS, GINGER, CHILIES AND CILANTRO RECIPE - (4.7/5)

Steps:

• Steam or lightly boil the peas for a few minutes until tender, then gently mash with a fork. In a medium bowl, sift together the chickpea flour, cumin, turmeric, cayenne and salt. Slowly, stirring with a wooden spoon, pour in the water, taking care to remove any lumps. Stir in the mashed peas, chili, ginger and cilantro. Set aside for 20 to 30 minutes. Heat a few teaspoons of oil in a small non-stick frying pan over medium-high heat. When hot, ladle 1/4 to 1/3 cup of the batter into the pan. Cook for about 2 minutes or until the bottom is golden brown. Flip and cook for another minute or until browned. Transfer to a plate and fry up the rest of the batter, adding more oil to the pan as necessary. Serve immediately with your favorite chutney. Makes 4 to 5 pancakes or 1 to 2 servings