Chickpea flour pudla pancakes with spinach
Savoury Indian pancakes made from chickpea flour with spinach, ginger and cumin. Vegan, high in protein and very quick.
- Time25 min
- LevelEasy
- Costabout £0.85 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the chickpea flour with the water, cumin, turmeric and ground coriander into a smooth batter. Leave for 10 minutes.
10 min - 2
Stir in the spinach, chilli, onion, ginger and fresh coriander.
- 3
Spray a non stick frying pan with low fat cooking spray and heat over a medium heat.
- 4
Pour in a ladle of batter and spread it to a thin round.
- 5
Cook for 3 minutes until the top looks set and the underside is golden. Flip and cook for 2 minutes more.
5 min - 6
Serve warm with the chopped tomatoes on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.