Indian chickpea flour pudla with spinach and tomato

Name: Indian chickpea flour pudla with spinach and tomato
Total time: 25 min
Cuisine: Indian
Ingredients: 200g chickpea flour; 300ml water; 1 tsp ground cumin; 1 tsp ground turmeric; 0.5 tsp chilli flakes; 100g baby spinach, finely chopped; 2 tomatoes, finely diced; 1 spring onion, finely sliced; 3 tbsp fresh coriander, chopped; 2 tbsp olive oil

Savoury besan pancakes with spinach, tomato and cumin. Vegan, gluten free and surprisingly filling.

Time25 min
LevelEasy
Costabout £0.65 a head

4 servings

Ingredients

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200 gchickpea flour
300 mlwater
1 tspground cumin
1 tspground turmeric
½ tspchilli flakes
100 gbaby spinachfinely chopped
2tomatoesfinely diced
1spring onionfinely sliced
3 tbspfresh corianderchopped
2 tbspolive oil

Method

1
Whisk the chickpea flour with the water, cumin, turmeric and chilli flakes until smooth. Leave to rest for 10 minutes.
10 min
2
Stir in the spinach, tomato, spring onion and coriander.
3
Heat a little oil in a non stick frying pan over a medium heat. Pour in a ladleful of batter and spread it into a thin round.
4
Cook for 3 minutes until the top looks dry and the edges lift, then flip and cook for 2 minutes more.
5 min
5
Keep warm while you cook the rest, using a little oil each time.
6
Serve hot, folded in half.

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.