Little Bites of Food
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Pudla by Popular Demand

I made these for supper the other evening and posted the pictures on Twitter. Quite a few people asked for the recipe – so here you are. It is simple to make but a bit of a fiddle. I adapted this from a recipe by Anna Jones in The Dish.

Pudla (chickpea pancakes)  – 1 green chilli (finely chopped), Half teaspoon ground coriander, half teaspoon turmeric, small bunch of fresh coriander, roughly chopped, fresh ginger (around thumb-sized) peeled and grated, 250g gram flour.

Filling – 1 tablespoons toasted mustard seeds, 1 small butternut squash (grated), 3 spring onions (finely sliced), 3 cloves garlic, finely sliced, half a red chilli, thinly sliced, thumb-sized pice of ginger (peeled and grated) 2 tsp garam masala, sea salt, 150g Paneer cheese, large handful of baby spinach. I also threw in about half a teaspoon of hot “curry powder” that was in my cupboard.

To serve – 1 lemon, small bunch of coriander leaves, sliced red chillies, mango chutney, yoghurt.

Place all the Pudla ingredients in a blender and blitz with around 400ml cold water to make a thinish batter. For the filling, in a little oil fry off the mustard seeds until they pop then add the squash, spring onions, garlic, ginger and chillies and cook on medium heat until it starts to brown, add the garam masala and curry powder and good pinch of sea salt. In separate pan, fry off the paneer (pre cut into cubes) until they brown and then add to the rest of the mix along with the spinach leaves, cook through for 2 more minutes or so until the spinach starts to wilt.  Keep this warm in the oven while you make the Pudla.

Make the pudla as you would ordinary pancakes but my advice would be to have the pan pretty hot but cook them for a bit longer than with wheat flour pancakes. I found the gram flour made a denser pancake and needed a bit more cooking.  Pile the pancakes on a plate separated by greaseproof paper and keep warm until all are made. Spoon the filling onto the pancakes with a squeeze of lemon juice and fold over. Serve with yoghurt, chilli and chutney. Enjoy!

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