Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro


Visit the Indian Food Glossary for information on the ingredients in this recipe
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

The beautifully haunting solo cello suites of Bach simultaneously soothe and disturb. The perfection of the compositions is utterly satisfying and yet a yearning is nonetheless experienced. True, I am playing the role of hermit more intensely these past few days since my husband left for a two week work-related trip, but for brooding types such as I, Bach is often an occasion for reflection.

Consider the act of nourishment that paradoxically can become more complicated when you suddenly find yourself alone. As much as I like to cook, there is less incentive involved when the diner is just me, the cook. Not that I don't enjoy the fruits of my labors, but I don't relish the idea of eating the same dish for more than 3 days, yet cutting corners with bread and cheese and simple egg dishes quickly loses its appeal. Still, there is a certain satisfaction in indulging in whatever you wish, without witnesses, no matter the time of day or method of execution.

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

Craving a more nourishing meal, and determined to cook something other than eggs, I was reminded of these gluten free and dairy-free chickpea flour pancakes (pudla) that Lucy made after consulting her copy of Madhur Jaffrey's World Vegetarian. I've owned a copy of this cookbook for years, and although I vaguely recalled seeing the recipe, somehow I hastily scanned over it. My loss, until now.

I enjoyed these as a light dinner, with some spicy sun-dried tomato spread, but they would be ideal for breakfast or lunch as well and they are so flavorful and satisfying that you don't really need any chutney or sauce whatsoever.

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

I used some fresh cilantro and chilies from my garden, increased the amount of spice, of course, and halved the recipe, because I am alone after all. This recipe is easily doubled or tripled for larger family units. I will be making these again, there is no doubt about that. In fact, I didn't even bring a book or newspaper to the table with me, as I usually do when dining alone, wishing instead to focus all of my attention on this perfect combination of flavors.

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and CilantroChickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro
Recipe by
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Cuisine: Indian
Published on July 23, 2008

Simple, soft fresh-tasting savory pancakes made with chickpea flour, spices, green peas and cilantro — dairy and gluten free, these are an ideal easy breakfast or brunch for one or two

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Ingredients:
  • 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
Instructions:
  • 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

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

22 comments:

Lucy said...

Bach and pudla for one. I can think of no more beautiful combination.

Thrilled that you liked them! Solo dining has its own set of deep, nurturing pleasures. I must try Nupur's sundried tomato spread.

Beautiful post, my friend.

Nupur said...

You are so right- these quick and savory pudlas (I know them as "tomato omelettes" actually) are the perfect dinner for one.
The sun-dried tomato spread is delicious, isn't it? But the credit goes entirely to Sheela...it is her creative recipe :)

Paula said...

I'm visiting from Closet Cooking and I'm so glad I did! These pancakes look outstanding, and my littlest one is a gluten free-er and lover of Indian food. She'll be delighted with these on her plate. I love Madhur Jaffrey's recipies, and I'm thunking myself on the forehead for not thinking of her recipes as a resource already! Oh, and the Mor Kali recipe looks terrific, too! Great blog!

Astra Libris said...

Lisa, your pancakes are gorgeous! I cannot wait to try your incredible savory recipe! Hooray for pancakes! :-)

I send my sympathies... My guy is still out of town too... It can be very emotionally challenging at times, cooking when one is suddenly solo and missing your partner at the table. Your pancakes are a beautiful solution... (especially with a bit of Bach - heavenly!)

Johanna said...

lovely post and I love your lacy pudla - I loved the sound of them when lucy made them and your look like lovely comfort food for one

Ricki said...

Sounds like an ideal dinner--food AND company--to me! These look delicious. And you've reminded me that I really must try them!

Holler said...

These pancakes are quite, quite beautiful Lisa. I would love to try them with that tomato spread :)

vegeyum said...

I have made these pancakes, too, from Lucy's blog. They are delicious, and there is no need to save them for nights alone. They make a wonderful breakfast, too.

I can't think of any better music. Have you heard YoYoMa play them?

Lisa said...

Oh YoYoMa. A master he is, but no, I don't think I have heard him play the solo cello suites. Will hunt these down. Thanks for the tip.

Kevin said...

Those look good. The chickpea flour sounds really interesting. I don;t think I have ever seen it before.

Red Chillies said...

These pudlas are new to me and they look pretty nutritious and healthy.

I have added you to my Blog Aggregator at http://foodworld.redchillies.us. Hope you don't mind.

Lisa said...

I don't mind at all Red Chillies! Thanks very much.

Passionate About Baking said...

Would Bach have ever thought that pudla would go so well with him! Oh Lisa...these are lovely. Well done; I love savoury pancakes & yours look fantastic! Madhur Jaffrey has written some really nice recipes...this one is particularly YUM!!

LisaRene said...

Two weeks all on your own to do as you please. I really enjoy my time when Wilson travel's, which is very often. How nice that you take the time to cook something special for yourself. I too still cook when I am alone, it gives me the opportunity to make dishes Wilson' doesn't really care for, usually a lot of tempeh, tofu and whole meals based on just roasted veggies :)

cookinpanda said...

I had pudla for the first time about a week ago. And I can't wait to make it. So delicious.

Alpa said...

I love pudla! I'm glad you tried these and loved them. We eat these at home when the fridge is pretty bare.

We make ours with garlic, ginger, tomatoes, green chillies and lots of onion. If you like a little tang, you might want to try adding buttermilk or yogurt to the batter in lieu of some of the water. It tastes awesome. Your pictures are so beautiful.

Richa said...

lovely! puda/pudla is such a fav, i too posted the same rcp a while back ;) urs look so tempting, Lisa!

TBC said...

This is something I regularly make minus the peas. It is a breakfast/lunch/dinner that comes together so quickly!

kittie said...

Puda/pudla is a new one for me, these sound great - I like the sound of the yogurt addition too...

Kat Tancock said...

...from Lisa's Vegetarian Kitchen, Chickpea Flour Pancakes with Crushed Peas, Ginger, Chilies and Cilantro...

Beatrice said...

These are lovely! I've never worked with chickpea flour, but I might have to try it.

Anonymous said...

I tried making pulda for hy husband and I, because we are reactive Hypoglycemic, and I have intolerance's to boot. Mine did not turn out right, but I think the problem was I did not add enough water. A cup is a whole world of different than 1/2 cup. I just wanted to make them thin and crispy like you did. I will try again!

Another great idea is to add spices and a packet of splenda to the chickpea mixture, shredded Cheyote and or green apple and any Zest of citrus fruit. and add a dolop of mascapone cheese on top of the cooked pancake.

Low carb low GI and gluten free!
_Jaime C.