Pudlas

I have been meaning to make pudlas, Indian chickpea flour pancakes, after saving a recipe from The Sunday Times magazine a week or two ago, so decided to make them for dinner tonight.

125 g chickpea flour
200 ml water
½ tsp turmeric
½ tsp ground ginger
½ tsp ground coriander
1 green chilli finely chopped
25 g coriander chopped
1-2 tbsp rapeseed oil
Salt and pepper

Serves 2

Heat the oven to 150°.   Sieve the chickpea flour into a bowl, add the turmeric, ginger, ground and fresh coriander, chilli and salt and pepper.   Mix the ingredients together with a fork, add the water and whisk to make a thin batter, which should coat the back of a spoon, if the mixture is too thick, add a little more water.  

Heat the oil in a frying pan, pour in a ladleful of the batter, cook for about 3 mins until golden on one side, flip over and cook for a further minute.  

Remove the pudlas from the pan as you make them and layer between greaseproof paper on a plate and place in the oven to keep warm.   The pudlas can be eaten as they are, with some mango chutney, lime pickle, onion chutney or vegan raita or filled with your curry of choice, I had them with potato and cauliflower coconut curry, rice and stir fried spicy greens.