Chickpea Flour Pancakes With Crushed Peas & Cilantro (pudla)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 cup frozen shelled green peas
• 2 cups chickpea flour (besan or gram)
• 1 teaspoon ground cumin
• good pinch ground turmeric
• good pinch chili powder
• 1 teaspoon sea salt
• 2 cups water
• 1 -2 inch fresh ginger
• 4 spring onions, finely sliced or 2 teaspoons fresh cilantro, finely chopped
• olive oil or sesame oil, for frying

Recipe

• 1 cook the peas, in their frozen state, in boiling water according to the packet instructions and drain well. lightly crush with either a fork or a potato masher.
• 2 sift the chickpea flour, spices and salt into a roomy bowl. make a well and slowly trickle the water into the centre, whisking in a little of the dry mixture from the sides as you go. there must be no lumps. lumps are bad. grate the ginger and squeeze the resulting juice into the mixture, whisk well and stir through the peas and spring onions. rest at room temperature for 20-30 minutes.
• 3 warm a frying pan over a medium-high heat and drizzle in a little oil. when hot, pour in a ladle of the mixture and cook for 2 minutes. they should be golden underneath. drizzle the uncooked side with another dribble of oil before flipping and cooking for a further 2 minutes. serve immediately.