Pudlas are very popular in most Gujarati homes. It’s one of those quick dishes you can make and enjoy when you are in a hurry. It's both vegan and gluten free which. Pudlas may be made quite simply, leaving out potato and other vegetables, but with those included, they're a meal on their own.
Prep Time10 minutesmins
Cook Time20 minutesmins
Optional resting time15 minutesmins
Total Time30 minutesmins
Course: Breakfast, Side Dish, Snack
Cuisine: Indian
Keyword: accompaniments
Servings: 10pudlas
Author: Mina Joshi
Ingredients
3cupschickpea flouralso known as besan, garbanzo or gram flour
2cupswarm water
1potato
1onion
1/2teaspoonturmeric poweder
1teaspoonsalt
1teaspoonground ginger
2-3clovesof grated/ground garlic
4tbspoilfor frying the pudlas
Optional
1/2cupfrozen (or fresh) mixed vegetablesI used peas, sweetcorn, carrots and peppers
finely cut mixture fresh coriander and fenugreekoptional – I like the taste and it gives the pudlas a nice colour
1teaspoonof ground green chilliesoptional you can use red chilly powder or pepper
Instructions
If using, soak the frozen vegetables in hot water whilst you prepare the fresh veg.
Finely chop the onions and potatoes (and any other vegetable you may wish to add). You can keep these chunkier if you are making thicker pudlas.
Drain the frozen vegetables and add them to the onions and potatoes in a mixing bowl.
If using, add the coriander/fenugreek to your mixing bowl.
Add the remaining spices to the mixing bowl (turmeric, ginger, garlic). Now add the salt, and ground chillies (if using).
Finally, add the three cups of chickpea flour to the mixing bowl and combine with the vegetables and spices.
Now make a batter by slowly adding the warm water to the mixing bowl and stirring gently. You may not need all the water, so only add it until the pudla batter becomes soft and smooth.
If you have time, rest the mixture for 20 minutes to allow the spices to combine.
Heat half your oil in a non-stick frying pan over a medium heat and ensure the pan base is covered. You can use less oil, however the pudla won't turn out as crispy. More oil will guarantee it!
Once your pan is hot, use a ladle or large spoon to pour the pudla batter into the centre of the pan, gently forming it into a wet disc. Depending on how chunky your veg is, you may need to spread it using the back of a spoon.
Fry the pudla batter on one side until you see small holes appearing on the surface. This is where the hot air is bubbling up.
Add a little oil to the top of the pudla, and then flip it over to cook the other side. Don't toss like a normal pancake!
Fry the second side until golden underneath. Depending on your preference, you can keep them light and fluffy or fry them for longer (with extra oil) to make them crisp and dark.
Once the pudlas are fried on both sides, serve immediately. Or to keep warm, place them in a covered casserole dish covered with a clean tea towel. You can also place them into a grill set to low.
Notes
The batter should not be too thick or too runny. You can add more water if your batter feels too thick or add some more chickpea flour to it if the batter feels runny. You may need to add extra oil each time you add more pudla batter to the frying pan.Try serving with a simple potato curry and a tamarind dressing.