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Asian carrot juice dipping sauce with crispy tofu

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Asian carrot juice dipping sauce with crispy tofu

35 minutes

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Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

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Savoury bake

Tomato tarte tatin

20 minutes

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Turmeric-and-coconut cabbage

10 minutes

Waldorf slaw with tahini dressing

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Waldorf slaw with tahini dressing

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Celeriac-and-turmeric falafel

20 minutes

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Butter-bean mash

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Marinated mushrooms and radishes

Spinach-and-cheese

Afternoon tea

Spinach-and-cheese “quichelets”

25 minutes

Carrot cakes with honey glaze

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Carrot cakes with honey glaze

20 minutes

Tamatiesmoor

Braai recipes

Tamatiesmoor

40 minutes

Pudlas with raita

Chilli recipes

Pudlas with raita

20 minutes

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Pudlas with raita

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's resting time

Cooking Time 20 minutes

Ingredients

For the pudlas:

300 g flour
50 g semolina
100 g chickpea flour
2 spring onions, finely chopped
1 t ground cumin
½ fresh coriander bunch, finely chopped
½ t chilli powder
1 green chilli, finely chopped
½ fresh ginger, finely chopped
1 t salt
½ t black pepper
Ground asafoetida, a pinch (available at The Spice Emporium or any Indian grocer)
2 T plain yoghurt
2 cups water
Oil, for frying

For the raita:

1 cup plain yoghurt
2 T onion, finely chopped
1 tomato, finely chopped
Ground cumin, to garnish
Coriander, chopped, to garnish

Method

To make the pudlas, mix all the ingredients except the water and oil, then add enough water to make a batter.

Allow to rest for 1 hour. Heat a flat griddle or non-stick frying pan and spread a little oil on it. Pour in a little of the pudla mix and spread it out using a wooden spatula so it thinly covers the pan. Cook for about 1 minute until browned, then turn over and repeat. Remove from heat and drain on kitchen paper. Serve hot, dipped in the raita and green chutney.

To make the raita, mix the yoghurt, onion and tomato. Garnish with cumin and coriander leaves.

Discover more interesting Indian recipes here.