Best Chickpea Flour Pancakes Pudla With Crushed Peas Ginger Chilies And Cilantro Recipe 475 Recipes

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