Recipe Card For Besan Pudla

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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

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.

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