Pudla of the Moment

Welcome Bonzai Aphrodite Readers!  If you click on this POTM  (Pudla of the Moment) link, it will bring you to all of the pudla variations I've posted.

Taking this picture took willpower, 'cuz I really wanted to swap the camera for that big fork.

I've said it before and before that even, but it stands repeating.  I'm with Julie in the chickpea/garbanzo bean/gram/besan flour eating department. 

Chickpea flour can be whirled into a very fast, nourishing and satisfying breakfast in no time.  I like to transform my besan into a thick savory pancake known as a pudla in the NW region of India.  If you're a fan of Indian lemon pickle or chutney this is a great vehicle to deliver such things into your belly.

Pudla

Since these are faster than a fang bite to make, I actually begin heating up the pan before I even start gathering ingredients.

No formal recipe here!  Makes one large filling pancake.

• about 1/2 cup chickpea flour
• pinch of turmeric
• some salt
• about 1/4 teaspoon baking soda
• pinch of ground cumin 
• water
• lime or lemon juice
• vegetable:  My POTM contained a sliced mushroom, some diced red pepper, chopped cilantro and green onions.  
• olive oil

1. In a small bowl, combine all of the dry ingredients.
2. With a fork, whisk in just enough water to make a thick, pourable batter.
3. Squeeze in about 1 teaspoon of lime or lemon juice and whisk well to distribute the acid.
4. Throw in your chopped vegetables about 1 cup's worth and mix well.
5. Heat up a medium sized skillet and when hot drizzle with about 2 teaspoons olive oil.
6. Pour in your batter and spread it around to make a pancake about 7-8" in diameter and 1/2-3/4" thick.
7. Cook over medium heat until brown and crusty on the bottom, then flip to cook the other side.  Be sure not to cook these too hot, because the middle must have time to cook through!  Chickpea flour tastes worse than dirty toenails when eaten raw.

Serve hot with spicy Indian pickle or my favorites coconut and cilantro chutney.

xo

kittee

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