Pudla with kachumber (gram flour pancakes with tomato & onion salad)
These flavoursome ‘pancakes’ taste delicious with a cooling cherry tomato and cucumber salad.
VeganVegetarianLow in saturated fat2 of your 5 a day
Makes6
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
Ingredients
2 carrots, peeled
2 red onions
4 green chillies, finely chopped
2 large cloves garlic, finely chopped
200g gram flour
1 tsp turmeric
400g pack Cherry Vine Tomatoes, roughly chopped
25g pack coriander, roughly chopped
1 lime, juice
½ tsp mild chilli powder
vegetable oil, for frying
Method
Coarsely grate the carrots and
1 red onion into a medium-sized
bowl. Add the green chillies and
garlic, then stir in the gram flour,
turmeric, 1 tsp coarsely ground black
pepper and 1 tsp salt. Set aside for
10 minutes, before slowly whisking in
200ml cold water, until it becomes
the consistency of double cream.
To make the kachumber, finely
chop the remaining red onion and
add to a bowl with the cherry
tomatoes, coriander, lime juice and
chilli powder, then stir to combine.
Heat a nonstick frying or crepe
pan over a medium heat with a
small drizzle of vegetable oil. Use
a ladle to spoon in about 1/6 of the
mixture, then use the back of
the ladle to spread the mixture
out to about 15-17cm in size.
Cook for 1-2 minutes, or until
the base is set, then drizzle with
a little more oil and flip over to
cook for another 1-2 minutes,
until golden. Keep warm.
Continue with the remaining
batter to make 6 pancakes.
Serve with the kachumber
alongside or fill and fold in ½.
