Gujarati Chickpea Pancakes
Ingredients (12 Pudlas : for 4-6 people)
- 300gr – chickpea flour
- 150ml – yoghurt
- 450ml – water
- 1 ts – salt
- 1/2 ts – turmeric powder
- 1 pc – fresh green chilli : finely chopped
- 4 clove – garlic : crushed
- 4 cm – ginger : grated
- 2 ts – fresh coriander : chopped
- 1/2 ts – baking powder
- unsalted butter for cooking
Preparation
- Put the flour into a bowl and add the yogurt. Mix together using a fork and slowly drizzle the water in, mixing all the while, to make a smooth batter with the consistency of double cream.
- Add the salt, turmeric, green chilli, garlic, ginger, coriander and banking powder, mix thoroughly and set to one side.
- Take a frying pan (@20cm) and use a wodge of kitchen paper to rub a thin layer of butter around the pan. Then put it over a medium heat until really hot.
- Spoon 3 Ts of butter into the pan and tilt the pan until the butter coats the bottom of it. More often than not, Pudlas don’t form into nice round pancakes, so don’t worry if your butter stops short of the edges of the pan.
- Leave to cook for around 30 seconds, then lift it up to see if it has browned on the underside. If so flip the pancake over and cook for another 30 seconds before shuffling it from the pan on to a plate. Carefully rub the pan with butter again and repeat with the rest of the butter.
- Garlic oil : Finely chop the garlic leave and put it into a bowl. Pour in the oil, along with the salt, and put to one side.