Best Chickpea Flour Pancakes Pudla With Crushed Peas Ginger Chilies And Cilantro Recipes

Vegan Chickpea flour Pancakes - Besan Chilla image

Provided by Vegan Richa

Time 40m

Number Of Ingredients 12

1 cup chickpea flour (garbanzo bean flour, or besan (gram flour))
1 1/2 cups water
3/4 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon carom seeds (ajwain or cumin seeds)
1/2 cup finely chopped red onion
1 hot green chile (finely chopped (remove seeds to reduce heat))
1/4 cup packed chopped cilantro
1 to 2 tablespoons + 1 teaspoon safflower oil (divided)
1/2 cup shredded zucchini or other vegetables (optional)
1/8 tsp Indian Black Salt (kala namak)

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.

Nutrition Facts : Calories 93 kcal, Carbohydrate 9 g, Protein 3 g, Fat 4 g, Sodium 285 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

Chickpea Flour Pancakes With Crushed Peas & Cilantro (Pudla) image

Provided by blucoat

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

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