Chickpea Flour Pancakes With Crushed Peas & Cilantro (Pudla) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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From the cookbook, Madhur Jaffrey's World Vegetarian . These are great for breakfast, lunch, or dinner. You can eat this alone, with a sweet chutney or jam, Greek yogurt, or a savoury spread or salsa. This is a very flexible recipe- feel free to adjust the ingredients and add spices to your liking. Ingredients:
1 cup frozen shelled green peas |
2 cups chickpea flour (besan or gram) |
1 teaspoon ground cumin |
good pinch ground turmeric |
good pinch chili powder |
1 teaspoon sea salt |
2 cups water |
1 -2 inch fresh ginger |
4 spring onions, finely sliced or 2 teaspoons fresh cilantro, finely chopped |
olive oil or sesame oil, for frying |
Directions:
1. 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.
2. 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.
3. 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.
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