Chickpea Flour Pancakes With Crushed Peas Cilantro Pudla Recipes

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POTATO PANCAKES WITH CHICK-PEA FLOUR, CILANTRO AND CUMIN



Potato Pancakes with Chick-Pea Flour, Cilantro and Cumin image

Provided by Food Network

Yield About 18 pancakes

Number Of Ingredients 14

2 1/2 pounds white potatoes, peeled, grated into enough cold water to cover
1 large white onion, grated
1/2 cup finely chopped green onion
1/2 cup chick-pea flour
2 large eggs, beaten to blend
1 1/2 tablespoons minced seeded jalapeno chili
1 teaspoon ground coriander
2 tablespoons Cilantro Pesto
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 tablespoons (or more) vegetable oil
1 1/2 teaspoons cumin seeds
1/2 teaspoon ground tumeric

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)



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

Provided by JimMac

Number Of Ingredients 11

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

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

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

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