Recipe Card For Besan Pudla

RECIPE CARD FOR BESAN PUDLA

Steps:

• In a mixing bowl, add besan, turmeric powder, salt, hing, ajwain and required or 1.5 cup water to make a medium-thick batter.
• Whisk batter in one direction so air incorporates into batter and make soft and fluffy pudla.
• Cover and rest batter for 20-25 minutes.
• Divide batter into two parts.
• Add one part of batter into mixing bowl, add red chilli powder, coriander leaves, green chilli-ginger-garlic paste, grated onion and grated tomatoes. Mix well.
• Heat the tawa, wipe tawa with a wet cloth to decrease its temperature. Spread pudla batter into circular motion.
• Add oil on the sides of pudla and cook pudla evenly from both the sides.
• Fold the cooked pudla and serve with tomato ketchup and chutney.
• Take another part of batter, spread batter into circular motion on heated tawa.
• Add red chilli powder, chaat masala and black salt in a bowl. Mix well and sprinkle masala on pudla.
• Then sprinkle chopped onion, tomatoes, green chilli and coriander leaves on it. Grate cheese on it.
• When pudla become crispy, fold it and serve hot with coriander chutney and tomatoes sauce.

PUDLA - BESAN CHICKPEA PANCAKE

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.