Pudla - Besan Chickpea Pancake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Delicious chickpea, no eggs pancakes. The original recipe is from Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book, The Settelers Cookbook , a Memoir of Love, Migration and Food. Ingredients:
1 lb chickpea flour (about 450 g) |
2 spring onions, finely chopped |
1 teaspoon broken cumin seed (or ajwainseeds) |
1/2 bunch finely chopped fresh coriander |
1/2 teaspoon chili powder (or 1 finely chopped green chilli) |
1 teaspoon salt and 1/2 tsp black pepper |
1 pinch asafetida powder |
1 1/4 pints water (about 700 ml) |
Directions:
1. Mix ingredients, then add water to make a batter.
2. Leave to rest for an hour.
3. Heat flat griddle or frying pan; spread a little oil on it.
4. Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.
5. Cook for about a minute, then turn over.
6. Serve with yogurt, pickles or chutneys.
7. Note: to the mixture you can add grated carrots, garam masala other other spieces.
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