Great on their own served with chutney, or as the wrapper for savory fillings. Change up the flavor by adding a chunk of fresh turmeric to the blender when in season, a pinch of asifoetida, or some cumin. Mix some chopped spring onions, grated vegetables or paneer into the batter just before cooking. Simple or complex, you can’t go wrong with these spicy crepes!
- 1 1/3 C chickpea flour
- 1 C water
- 1 green finger chili
- 1 C cilantro leaves loosely packed
- 1 inch fresh ginger
- 2 tsp salt
- 1/2 tsp chili powder
- oil for pan
- In a large mixing bowl, place the besan, salt, chilli powder. Chop finely the chilli and coriander [cilantro] and toss in and grate in the ginger. Mix in the water removing any lumps that may have formed. Tactile is best – I just do this with my fingers! When you have an even smooth mixture, leave it to sit for at least half an hour or if you can for up to two hours.
- When you’re ready to eat, get a tawa or frying pan to a very high heat with a drizzle of oil or a spray, then reduce the heat to medium high. Using a ladle, spoon one helping of the batter into the centre of the tawa, swirling it round gently with the handle to get it to spread as evenly as possible in a circle.
- Cook it for 10 seconds on one side, then flip it over with a spatula and cook on the other. Remove the Pudla and start again with another one. The key is to drizzle oil on the edges of the pan before you cook the next Pudla. It can become a greasy affair, hence I prefer to use an oil spray.
- Eat hot, hot, hot dunked in coriander chutney.
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One thought on “Pudla (Indian Chickpea Crepes)”
First instruction says besan which is not in the ingredient list