Pudla (sometimes called Poodla or Pooda) are one of my favourite snacks, they’re traditionally eaten at breakfast time with a cup of masala chai, as kids we had them as a snack on the weekend or for a light evening meal. Poodla are spiced pancakes made with a mixture of wheat flour and chickpea flour (also known as gram flour or besan flour) with green chillis, garlic and ginger added. Serve them with natural yoghurt and your favourite Indian pickle.
On Shrove Tuesday we’ll have these as our ‘main course’ followed by the traditional British thin pancake for pudding. Poodla are cooked in a very similar way to thin pancakes, with a few drops of oil added during cooking to give crispy lacy edges.
- 55g wholemeal (ideally) or plain wheat flour
- 55g gram flour
- ½ green chilli, finely diced
- 1 clove of garlic, minced
- 2cm piece of ginger, grated
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- small handful of coriander, finely chopped
- 1 tsp cumin seeds
- pinch of asafoedita (optional)
- approx 250 - 300ml water, adjust as needed
- vegetable oil
- Mix all of the dry ingredients together in a large bowl, and slowly add the water until you have a single cream consistency. Leave to rest for 10 minutes at room temperature.
- Heat a tava or a non stick frying pan over a medium heat whilst the batter rests.
- Put little oil on to the pan and then with a ladle or large serving spoon pour the batter on, spread around with the back of the spoon gently until you have a thin pancake. Cook for about 30 seconds and then add drops of oil around the edge of the pancake.
- When the poodla starts to brown flip over and cook for another 30 seconds before turning out on to a plate.
- Continue until you've finished all the batter. Serve with yoghurt and pickles.