Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters

Tangy deliciousness

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Pudla | Indian | Vegetarian | Vegan | A Life Time of Cooking

Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.

You might also like our Chickpea Flour recipes here and here, and our Chickpea recipes. Or you might like to browse Breakfast recipes here and here. Check out our easy Spring recipes here and here.

For these pudla, we used what is commonly in the fridge, chilli, green onions (aka spring onions in Aus), Mung Sprouts and green coriander.

Pudla with Mung Sprouts and Coriander | Heat in The Kitchen | Indian Recipes | Vegetarian

They were going to be served with green chutney, but the tub of pesto came to hand quite before the green chutney revealed itself. It was a good match, and the second batch of pudla were served with a dollop of pesto on top of each pudla.

Mung Sprouts Pudla

1 cup besan (chickpea flour, gram flour)
pinch amchur (optional)
0.5 tspn cumin seeds or 0.25 tspn cumin powder
0.25 tspn turmeric powder
pinch Indian chilli powder or cayenne powder
0.25 tspn sea salt1 cup water
handful mung bean sprouts
3 spring onions (scallions)
bunch green coriander, chopped
1 tspn grated fresh ginger
large squeeze lemon juice
green chilli, chopped, to taste

method
Mix the chickpea flour, amchur, cumin seeds, turmeric powder, chilli powder and sea salt.

Now mix this with 1 cup of water. It tends to be lumpy so whisk it well until all lumps are removed. It needs to be a flowing consistency, so add a smidgen more water if necessary.

Add the mung bean sprouts, spring onions, sliced, coriander, grated ginger, lemon juice and as much chopped green chilli as you can stand.

It is important to let this mixture stand for 30 minutes at room temperature.

Now oil a pan very lightly – I cook these in a nonstick pan that does not require oil. Drop about 1 Tblspn, perhaps a little more, of the mixture onto a warm to hot pan, and spread them just a little if they need help.

As they cook, I like to put a tiny bit of ghee, perhaps 0.5 tspn, on the middle of each pudla.

Cook until golden brown on the bottom, then flip over for a minute or so, until cooked through.

Serve and enjoy. This makes about 10 or 12 pudla.

recipe notes and alternatives
Besan flour can be a little drying on the constitution, so it is good to eat these with something moist. Some Fresh ChutneySalsa or thick Sauces are good. Thick Thick Yoghurt, relishes, like Ousback’s Grilled Pepper Relish, and (maybe) some pickles might also be good. Your choice.

Next time I am going to make these with kimchi. I reckon they might be amazing.

You can also thin the batter and cook more like dosa or pancakes. In this case, include fewer bean sprouts and coriander.

 

Another version of this recipe appears on our sister site, Heat in the Kitchen; it appears there as part of our Indian Essentials series.

browse other Chickpea recipes

 

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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