Pudla Besan Chickpea Pancake Food

PUDLA - BESAN CHICKPEA PANCAKE

Pudla - Besan Chickpea Pancake image

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. See also. http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.

Provided by Artandkitchen

Categories Breads

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 8

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 asafoetida powder
1 1/4 pints water (about 700 ml)

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)

Chickpea Flour Pancakes With Crushed Peas & Cilantro (Pudla) image

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.

Provided by blucoat

Categories Lunch/Snacks

Time 45m

Yield 3 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 285.5, Fat 4.5, SaturatedFat 0.5, Sodium 824.4, Carbohydrate 44.2, Fiber 9.7, Sugar 9.9, Protein 16.8

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

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro Recipe - (4.7/5) image

Provided by JimMac

Number Of Ingredients 11

Ingredients

2/3 cup fresh or frozen peas, boiled for a few minutes and lightly mashed
1 cup chickpea flour (besan)
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 teaspoon of sea salt
1 cup water
1 green chili, seeded and finely chopped
1/2 inch piece fresh ginger, grated or minced
small handful of fresh cilantro, finely chopped
sesame oil for frying

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

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