Besan Pudla with Vegetables
Savory chickpea pancakes, packed with veggies and bursting with flavor.
⏱️ 35 min🍽️ Serves 1
🔥 280 kcal💪 12g protein🍚 35g carbs🥑 10g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥣1 cup besan (chickpea flour)
- 💧½ cup water
- 🧅½ cup finely chopped onion
- 🌶️½ cup finely chopped bell pepper (any color)
- 🥕¼ cup grated carrot
- 🧄1 tbsp ginger-garlic paste
- 🧡1 tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🍚½ tsp cumin powder
- 💨¼ tsp asafoetida (hing)
- 🌿2 tbsp chopped fresh cilantro
- 🧂 salt, to taste
- 🌻2 tbsp cooking oil
Pro tips
- Adjust the amount of chili powder to your spice preference.
- For a protein boost, add 2 tablespoons of finely crumbled paneer to the batter.
- Ensure your tawa is hot enough before pouring the batter for best results.
- Add other finely chopped vegetables like spinach or corn for variety.
Method
- 1In a large bowl, combine the besan, water, turmeric powder, red chili powder, cumin powder, asafoetida, and salt. Whisk until a smooth, lump-free batter forms, similar to pancake batter. Add more water if needed to reach desired consistency.
- 2Stir in the chopped onion, bell pepper, grated carrot, ginger-garlic paste, and fresh cilantro into the batter. Mix well to ensure vegetables are evenly distributed.
- 3Heat a non-stick tawa or skillet over medium heat. Lightly grease it with a few drops of oil.
- 4Pour a ladleful of batter onto the hot tawa and spread it evenly into a thin, round pancake (pudla).
- 5Drizzle a little oil around the edges of the pudla. Cook for 2-3 minutes until the edges start to crisp and the top looks set.
- 6Flip the pudla and cook for another 2-3 minutes on the other side until golden brown and cooked through.
- 7Repeat with the remaining batter, greasing the tawa as needed for each pudla.
- 8Serve hot with green chutney, yogurt, or pickle.