Pudla

Pudla
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

“With a texture somewhere between omelettes and parathas, these crepes from Gujarat are so moreish you’ll need to work hard not to eat them as soon as they come off the pan. I often add spinach, grated courgettes and thinly sliced peppers to turn them into a more substantial meal too.” Food writer, Mallika Basu

Fancy something sweet? Try Malpua

Nutrition: per serving

Calories
282kcals
Fat
4.1g (0.5g saturated)
Protein
17g
Carbohydrates
40g (1.8g sugars)
Fibre
7.7g
Salt
3.4g
Calories
282kcals
Fat
4.1g (0.5g saturated)
Protein
17g
Carbohydrates
40g (1.8g sugars)
Fibre
7.7g
Salt
3.4g

Ingredients

  • 150g gram flour
  • 1 tsp ground turmeric
  • ½-1 tsp chilli powder
  • 1½ tsp salt
  • 1 tbsp chopped coriander
  • 3cm piece ginger, finely grated
  • 2 garlic cloves, finely grated
  • Vegetable oil to fry

Method

  1. In a jug, whisk the gram flour with 200g water until smooth, adding the water in stages to prevent lumps. Whisk in the turmeric, chilli powder and salt – the batter should be the consistency of double cream. Whisk in the coriander, ginger and garlic (plus any vegetables you fancy).
  2. Put a frying pan over a medium-high heat and add 2 tsp oil. Line a plate with kitchen paper. Once the oil is hot, pour a ladleful of batter into the middle, gently spreading it into a thin circle. After around 2 minutes, or when bubbles form on the surface, flip it over, dotting a bit more oil around the edges to help it crisp up. Cook for another 2 minutes, then flip it back over and transfer to the lined plate.
  3. Repeat until all the batter is used up. Pudla should have a characteristic webbed appearance – the batter thickens if you make it in advance so stir in a dash more water if you need to. Enjoy hot with a green or tomato chilli chutney and a lemony tomato and cucumber salad.

Recipe By

Mallika Basu

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  1. I added some chopped spring onion, and am eating these straight from the pan with green tomato and wasabi sauce. Like most pancake/crepe recipes, takes a couple of shots to get them nice and lacy. Very tasty.

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