Pudla
“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
Ingreadient
- 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
Instruction
- 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).
- 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.
- 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.
