Quinoa and bulgur with vegetable pancakes (quinoa ne bulgur na pudla)


I love lazy weekend mornings when I can relax with my family enjoying Indian style tea or coffee with savoury snacks.     Last weekend, I made these indian style pancakes called pudlas to which  I added quinoa to the batter for a change.  My husband isn’t too keen on quinoa or bulgur but will eat it if I don’t tell him.  I have added it often to my handva recipe and even to my khichedi recipes.

The pancakes turned out tasty and we had the leftovers  the next day with  hot Colombian coffee made in my coffee machine from capsules my son bought from Gourmesso.co.uk.

Ingredients for 10 pancakes

  • 2 cups of chick pea flour
  • ½ cup mixture of Quinoa and bulgur mix
  • ½ cup plain flour
  • 1 tbs sesame seeds
  • 1 grated potato (Don’t grate them too finely or else you won’t be able to taste them).
  • 1 grated carrot  (Don’t grate them too finely or else you won’t be able to taste them)
  • ½ cup  finely cut mixture fresh coriander and fenugreek ( frozen fenugreek can also be used)
  • ½ tsp of turmeric
  • 2-3 green chilies cut finely (optional you can use red chilly powder or pepper)
  • 1 tsp salt
  • 2-3 cloves of  garlic blended with a garlic press
  • 2 cups oil (for frying the pudlas)
  • pinch of soda bicarbobate
  • 2 cups of warm water


1.   Sieve the chick pea flour and plain flour together in a mixing bowl and add the the grated potato and carrot, the coriander and fenugreek leaves,  the sesame seeds, quinoa and bulgur mix. Add the salt, turmeric,  chilies and garlic to the bowl.

2.  Slowly add some of the water and stir in a one direction until the batter becomes soft and smooth. (You may not need all the water).  Allow this mixture to rest for 30 minutesimg_8773

3. After 30 minutes, stir the mixture and add more water if it’s not runny like any pancake batter. Add the pinch of soda bicarbonate and a tablespoon of oil to the mixture and stir.

4.   Warm a non stick frying pan over a medium heat and add some oil to it. Using a kitchen paper, rub the oil in the frying pan and wipe up any extra oil. When using a non stick pan, you don’t need much oil.

5. Spread some oil on the uncooked side and flip the pancake using a spatula to cook on the second side.  Pudlas  need be cooked until they look golden with little dark specks. img_8775

img_8776img_87776.  If you are having these for brunch serve them hot with a cup of tea or coffee.  If you are having them for dinner, serve them with a selection of chutneys or sauces and a Bombay aloo curry. As for me I can eat pancakes with Bombay aloo and tamarind sauce anytime.img_8779

How do you like to eat your savoury pancakes?