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Besan Pudla (gluten-free Indian Style Pancakes) from New Indian Basics
made with Arvinda's Curry Masala
NOTE: This recipe is excerpted from our award-winning cookbook New Indian Basics, and has been adapted to use Arvinda’s Curry Masala. These hearty, protein-packed pancakes made with chickpea flour are loaded with vegetables, and are full of flavour, especially when topped with a fresh chutney. Serve these as a savoury appetizer or for a hearty brunch, these pancakes are delicious and can be enjoyed any time of day.
Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022 Preena Chauhan. Cover and book design by Andrew Roberts. Photography by Reena Newman, with photos on pages iii, 10, 18, 28, 129, 209, 255, 272 by Sandy Nicholson. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
- Prep Time
25 min - Cook Time
45 min - Yield
12 pancakes
| 1 CUP | chickpea flour (gram flour or besan), sifted |
| ½ CUP | rice flour, sifted |
| ½ CUP | fine semolina (suji) |
| 3 | eggs |
| 1⅔ CUPS | water |
| 1½ TBSP. | ARVINDA’S CURRY MASALA |
| ½ TSP. | sea salt |
| 2 CUPS | finely chopped kale |
| 1 CUP | finely chopped onions |
| ¼ CUP | finely chopped fresh cilantro |
| 1 to 2 | small green chilies, finely chopped (optional) |
Oil, for shallow frying |
In a large bowl, combine the flours and semolina. In a separate medium bowl, whisk the eggs, then add the water and stir in ARVINDA’S CURRY MASALA and the salt. Add the egg mixture to the flour mixture and whisk together to make a smooth batter.
Add the kale, onions, cilantro, and green chilies. Mix to combine.
In a large non-stick skillet on medium-high heat, heat 1 to 2 teaspoons oil and coat the pan evenly. Ensure the skillet is hot, then add ⅓ cup of pancake batter to the hot skillet and spread out thinly and evenly using the back of a spoon. Cook for a couple of minutes, until the edges of the pancake become frilly and crispy. Flip and cook on the other side until golden brown, then transfer the pancake to a plate.
Continue with the remaining batter until all the pancakes are cooked.
NOTE: If you wish to make this recipe vegan, omit the eggs and add a little extra water (about ¼ cup) to thin out the batter. For a variation, use fresh fenugreek leaves or spinach in lieu of kale.
