|This was taken in the pan, so the top is not quite cooked|
Credit to my husband for inventing this European twist on the Indian dish. We made these together yesterday, me noting down the quantities and chopping and him frying...
Makes 4 (or 3 for very hungry people...):
300g gram flour
4tsps baking powder
olive oil for frying
a selection of chopped vegetables, vegan cheese, olives, fresh herbs etc. (Yesterday we used bell peppers, broccoli, halved cherry tomatoes and cheese cubes.)
- Prepare the fillings, lightly steaming hard vegetables such as potatoes or broccoli first.
- Meanwhile, mix the flour, baking powder and seasonings in a large shallow bowl. The turmeric gives it an attractive yellow colour.
- Add the water and mix well with a balloon whisk.
- Heat the oil in a frying pan and drop in 1/4 of the mixture at a time. As with regular pancakes, make sure it does not stick.
- Add the toppings and cook over a medium to high heat until bottom is cooked. (You will know because the edges will look brown underneath when you lift them up.)
- Put the pan under a preheated grill until top is set and starting to brown. Any cheese used should be bubbling.
- Slide carefully onto the offering/ serving plate.
I especially love these made with first early new potatoes and broad beans from our allotment; with a crisp salad: the perfect Summer Sunday brunch! You can also use tofu, sweetcorn, fresh coriander or parsley, or return to this dish's Indian roots and spice with roasted cumin seeds, fresh methi and chilli/ ginger. You can use pretty much anything you have to hand; that's why I love this recipe so much as there's so much scope for imagination and you can make it differently every time if you like! Another good vegan alternative to the cheese is to drizzle a little tahini over the cooked pudla just before serving.