If you love savoury pancakes, then you'll ADORE this recipe from Mira Manek.
The food writer and health-focused chef is known for her delicious vegetarian creations, prooving that Indian dining doesn't have to be only for diet cheat days.
On the recipe, Mira says:
"For years, I’d forgotten all about these chickpea flour pancakes my grandmother makes called pudlas, not realising they were so easy to make and were super healthy.
"A few years ago, my friend who moved to Bombay made me rediscover them – all the healthy Bombay-ites call them chillas – and that’s when I realised chillas and pudlas are the same thing and that these spiced savoury pancakes can be made with chickpea flour or ground mung beans, and they’re much more simple to make than rotis.
"That said, pudlas aren’t the thing I turn to first or ever, and I realised that’s probably because they lack something. So it finally dawned on me that rather than having chutney and yoghurt on the side as a dip, these pancakes needed the work ready and done, they needed completion, they needed a facelift – they needed toppings! So here’s one of my favourite combinations."
Try this recipe below and see for yourself.
Recipe: Chickpea flour pancakes with coriander chutney & chilli beet
Coriander Chutney
Ingredients:
Makes roughly 8-10 small pancakes.
Method
- To prepare the chutney in advance blend all the ingredients together and leave aside.
Beetroot curry
Ingredients:
Method
Pancake batter
Ingredients:
Method
To serve, prepare a thin layer of the coriander chutney over the pancake, add a couple of spoons of the chilli beet and serve.
Find more from Mira Manek at her website, www.miramanek.com.