Chickpeas Pudla- Gluten free Pancake HD

Chickpeas and chickpea flour are the base of most Indian cooking. Pudla’s as Gujarati’s called them are savoury crepes and are popular amongst all Gujarati homes. I grew up eating this and love a dish that can be served for any meal and Chickpea pudla is one of them. It’s a delicious, no egg, and gluten free pancake. The beauty of this is that you can add any seasonal vegetables to the batter and you get a completely different taste. It’s one of those simple, quick dishes that you make when in a hurry. Minimum effort but amazing flavours. Ingredients • 1 cup Chickpea flour • ½ cup grated carrot • ½ cup grated courgettes • 1 tsp cumin • ½ tsp turmeric • ½ tsp marjoram • ½ lemon/lime • 1 clove grated garlic • ¼ inch grated ginger • 1 chili • ½ lemon/lime • Salt to taste Method 1. In a bowl mix all the ingredients and add the water and whisk for till the batter is the same consistency as a pancake. 2. Heat a Skillet/Tawa on a medium heat. 3. Rub the skillet with a potato, the starch. This will make your pancake not stick to the skillet and there is no need to put oil. 4. Pour a ladle and spread the batter into make a 6-8 inch pancake. 5. Cook until the edges start to leave the pan and the bottom is golden brown, 4 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with yoghurt raita, chutneys or Ketchup. Pudlas can also be stuffed with potatoes, roasted veggies or any salads. Can be eaten any time breakfast, lunch or dinner.