I’d been looking forward to making these aromatic Indian pancakes ever since I read about them and when I finally did, I definitely wasn’t disappointed. Made with chickpea flour and yoghurt, these pudlas are a joy to make and taste every bit as good as they look. Turmeric gives them that lovely yellow hue and garlic, ginger, fresh coriander and chilli mean they’re tasty enough on their own. We stuffed them with a fragrant mixture of roasted aubergine, tomato, onion, garlic and cumin seeds, topped off with some lamb’s lettuce and a good dollop of thick Greek yoghurt.
Ingredients (for 12 pancakes) (recipe adapted from Made in India- Meera Sodha)
300 g chickpea flour
150 ml full fat Greek yoghurt
450 ml water
1 tsp salt
1/2 tsp ground turmeric
4 cloves of garlic, crushed
1 4cm piece of ginger, peeled and grated
1 red chili, finely chopped
2 tbsp fresh coriander, chopped
1/2 tsp baking powder
salted butter for frying
- Mix the chickpea flour with the yoghurt.
- Slowly add the water and stir till the batter is nice and smooth. It will be a bit runny at first, but it will thicken after it’s rested for a few minutes.
- Add all the other ingredients.
- Heat a 20 cm frying pan with a thin layer of butter on medium heat till it’s really hot.
- Add a small ladleful of batter and tilt the edges of the pan to cover the surface.
- Fry the pudlas for 30 seconds on each side, adding a little bit of butter with each new pancake.