Pudla with Chutney

Active Time: 20 minutes                     Total Time: 1 hour 20 minutes

Ingredients

• 1 ½ cups chickpea flour
• 3 tbsp chopped coriander
• 1 green chilli, finely chopped
• 1 tsp cumin seeds
• 1 tsp salt
• 1 tsp vegetable oil, plus extra for frying
• Large handful grated carrots, zucchini, and scallions
• Coconut milk
• Chutney of your choice (I used mint chutney)

Directions

In a mixing bowl, whisk together chickpea flour, coriander, cumin seeds, and salt. Gradually stir in oil and about a cup of water. Set aside to rest for one hour.

Stir the vegetables into the batter. If the batter is too thick, add coconut milk. Heat a frying pan over medium – high heat and brush with oil. Pour ¼ cup batter into the pan. Cook for 3-4 minutes, or until bubbles start to form and the top begins to look dry. Loosen the edges with a spatula and flip. Cook for 1-2 more minutes, or until golden brown. Repeat with remaining batter.

Serve the pudla with chutney.