Vegetable Puda Indian Vegetable Pancake Food

VEGAN CHICKPEA FLOUR PANCAKES - BESAN CHILLA

Steps:

• In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
• Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
• Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
• Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.

VEGETABLE PUDA (INDIAN VEGETABLE PANCAKE)

Steps:

• To semolina flour, add 2 tablespoons of gram flour and enough water to make a smooth batter.
• Mix well ensuring that there are no lumps in the batter.
• Add all the vegetables and the chopped coriander as well as salt and pepper.
• In a non- stick frying pan, add a teaspoon of oil and pour the batter. Use a spoon to spread it out.
• Cook on both sides.

VEGAN BESAN PUDA - SPICY INDIAN PANCAKES

Steps:

• Mix the dry ingredients in a medium bowl. Add the water and stir until the mixture is smooth add in the chills, zucchini and cilantro.
• Heat a medium fry pan over medium-high heat. Pour about 1/2 cup of batter in center of pan. Spread thin into about a 6 or 7 inch circle.
• When the pancake appears dry, sprinkle a teaspoon of oil across the top and then flip the pancake.
• Flip it one more time to brown each side and then serve immediately.