Pudla, Savoury Chickpea Pancakes

Indian Pudla are earthy spicy “pancakes” which make for a delicious gluten-free bread alternative that will waken your senses. IMG_1395

Spiced with cilantro, ginger and green chilli, they are light and tender on the inside, hot and crispy on the edges. The base of this pancake is garbanzo bean (chickpea) flour which has 6g of protein, 5g of fibre and 18g of carbohydrates per 1/4 cup. Which means that these satisfying pancakes will curb your hunger with half the carbs of one made with white flour. Plus they are vegan. Plus they are dairy-free. Plus ginger and cilantro are excellent for detox and digestion. Pretty much +’s through the roof.

So why not whip up a stack of these to try, just for health’s sake, and don’t be surprised if you absolutely adore them


  • Servings: 6
  • Print


  • 1 1/3 cups (150 grams) chickpea flour
  • 1 cup water
  • 1 green finger chili, chopped finely
  • 1 cup loosely packed fresh cilantro leaves, chopped finely
  • 1 inch fresh ginger. gratedIMG_1378
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • Cooking spray or small amount of cooking oil


Let’s go IMG_1390

  1. In a large mixing bowl, add the flour, salt and chilli powder. Toss in the green chili, ginger and cilantro. Mix in the water gradually until the mixture is smooth and free of lumps. If you have time, let the mixture sit for 30 minutes up to 2 hours at room temperature.IMG_1395
  2. When ready to eat, heat a skillet to high heat and add a small drop of oil or spray, then reduce the heat to medium high. Spoon one helping of batter into the centre of the pan, swirling it round gently into a circle.IMG_1397
  3. Cook until bubbles form on the top and pancake is easily separated from pan with a spatula. Flip to the other side and cook until this side is crisp and easily separated from the pan. Remove the pancake and repeat until batter is finished.
  4. Serve immediately, delicious with a side hummus, yogurt or chutney.


Recipe by Mallika Basu



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