Ingredients

Method

• 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

Ingredients

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.

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