My besan ka puda or pudla recipe (aka chickpea flour pancakes) has saved me many times. You are already familiar with the ongoing drama in my house, we are always on the verge of a meltdown around mealtimes. With a baby thrown into the mix, everything seems that much worse. I am always looking for ways to throw together a meal with little fuss and this recipe is perfect.
This version of the chickpea flour pancakes though is the spring edition. I have been making it quite a bit recently. It has leeks and broccoli and served with a sweet mango chutney that makes these pancakes extra special.
Besan ka puda or besan ka chilla is very common in Gujarati households but I have eaten several versions of this growing up. It is a meal I make for my daughter and it works wonderfully well (sans the salt) for baby-led weaning (I have included some notes on that). My favorite part of the recipe though is this jammy mango chutney, it is tangy, sweet and spicy and so wonderful. I based it on the tomato raisin chutney I posted last week.
Ingredients for the best besan ka puda / chickpea flour pancakes
I definitely recommend sourcing a South Asian brand Besan/Chickpea flour for these pancakes, it just works better in the recipe. I have added yogurt to the batter (I am not sure if that is traditional) but it makes the pancakes fluffy and delightful. You can easily swap it for vegan yogurt. Lastly, you can totally swap out the veg and customize it with what you have in your pantry, it is the perfect fridge cleanout recipe. Carrots, onions, peppers, spinach, kale, asparagus, and chives all work here. I love the flavour of leeks, broccoli, and dill and that's what I have used. The whole broccoli including the stems gets grated in so that is a lot of veggies. This recipe seriously tastes like eating it tastes like bhajias or fritters and I can't recommend it enough.
I love these chickpea flour pancakes with the mango chilli chutney but you can also serve it with this tomato raisin chutney or lime pickle or a chaat masala ketchup (¼ cup ketchup + ½ teaspoon chilli flakes + 1 teaspoon chaat masala + 1 tablespoon water). This pancake is packed with veggies but you can serve it with a light side salad if desired (that is, however, not traditional).
- 11/2 cup chickpea flour (180g)
- 1 teaspoon baking powder
- ½ teaspoon turmeric
- 1 + ½ cup buttermilk
- ½ cup water
- 1 broccoli grated including the stems (175 g)
- 2 leeks sliced and washed
- 1 garlic clove grated
- ¼ cup dill finely chopped
- 1 + 3 tablespoon avocado oil
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain
- ½ teaspoon red chilli powder
- A pinch of asafoetida/hing
- Salt and pepper
- 400 grams frozen mango
- 2 fresh red chiles slides (use dried if you don't have fresh)
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
- ¼ teaspoon nigella seeds
- ¼ teaspoon methi seeds
- a pinch of asafoetida or hing
- 1 teaspoon coriander powder
- ½ teaspoon chilli powder
- ½ teaspoon sugar
- ½ - 1 teaspoon salt
- 1 cup water
- 1 tablespoon white wine vinegar
CHICKPEA FLOUR PANCAKES WITH LEEKS AND BROCCOLI
In a large frying pan heat avocado oil to medium heat. Add cumin, ajwain and asafoetida. Stir till everything is fragrant and the cumin seeds start to sizzle for about 30 seconds.
Add leeks, garlic, broccoli and cook for about 4-5 minutes till all the vegetables are almost cooked through.
In a large bowl, add chickpea flour, turmeric, and baking powder, to this add the liquid ingredients buttermilk and water. Stir to form a lump-free batter.
Next, add in the cooked vegetables and whisk till everything is well incorporated.
Season with salt and pepper.
Return the frying pan to medium heat. When hot add in a drizzle of olive oil. Pour a quarter cup of the pancake batter onto the pan. Let it cook till the underside is golden and bubbles appear on the top about 11/2 - 2 minutes. Flip the package and cook the other side for about a minute, until it is golden and the pancake is fully cooked through.
Serve with mango chili chutney.
MANGO CHILI CHUTNEY
Heat oil in a medium-size skillet. Add mustard, cumin, fennel, nigella, and methi seeds. Let it sizzle for about 30 seconds. Add hing, red chiles, coriander powder, and chili powder and stir for another thirty seconds.
Add mango and stir till the spices coat the mangoes. Add water and let it cook and soften. Add salt and sugar.
Gently crush the mangos with the back of the spoon. Continue to cook on low heat for another 10-15 minutes, till mangos become thick and glossy.
Take the chutney off the heat and let it cool. Serve with chickpea flour pancakes.