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

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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