POTATO PANCAKES WITH CHICK-PEA FLOUR, CILANTRO AND CUMIN
Provided by Food Network
Yield About 18 pancakes
Number Of Ingredients 14
Steps:
- Place grated potatoes and onion in large colander and drain well, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients. Gently heat 2 tablespoons zesty cilantro pesto (can be replaced with oil if extra cilantro flavor is not desired) in a large nonstick skillet over medium-heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend. Preheat oven to 250 degrees F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more cilantro pesto or oil as necessary;
CHICKPEA FLOUR PANCAKES (PUDLA) WITH CRUSHED PEAS, GINGER, CHILIES AND CILANTRO RECIPE - (4.7/5)
Provided by JimMac
Number Of Ingredients 11
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
CHICKPEA FLOUR PANCAKES WITH CRUSHED PEAS & CILANTRO (PUDLA)
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
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
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