Pudla

• 450g chickpea flour
• 700ml water
• 1 tsp salt
• ½ tsp chilli powder
• 1 tsp carom seeds (if you can't find these use cumin seeds)
• 1 large red onion
• 4 chillies
• 1 clove garlic, minced (optional)
• Fresh coriander, finely chopped
• Vegetable oil for frying

Method

1. Sift the gram flour and salt into a large mixing bowl.
2. Place onions and chillies into a blender and blitz. Place into the bowl with the flour.
3. Add carom or cumin seeds.
4. Add fresh chopped coriander.
5. Stir in water to create a loose batter – leave for about 30 minutes.
6. Heat the pan on a medium heat and pour in about two teaspoons of oil.
7. Pour in four tablespoons of the batter into the middle and tilt the pan to get an even coverage of the batter.
8. Leave to cook for about two-three minutes and once you can see small bubbles appearing on the top check that it is turning golden on the bottom. Flip the pancake with a spatula and cook the other side for another minute or so.

Served with

These are amazing just on their own with some pickle for a lovely lunch or with some masala potatoes and salad or an evening meal.