Today is Shrove Tuesday – the day before Ash Wednesday and is chiefly celebrated by feasting on pancakes. Lots of them. My kind of celebration.
As a kid I used to enjoy the English crepe style pancakes topped with lemon and sugar. Simple, satisfying and delish. When I lived in the States whilst at uni, I was introduced to the American style pancakes. Soft and fluffy (with ridiculous toppings). Also delish.
There is another type of pancake that I also enjoy and that’s the Punjabi one – Besan Ka Puda. Made from gram flour, spices, coriander & red onions – it’s spicy, crispy and soft all at the same time. And yes you guessed it – it also gets FULL MARKS on the delish scale. Served with a dollop of yoghurt alongside your favourite pickle and washed down with a cup of hot milky tea, it’s a real crowd and stomach pleaser. Want to know how to make it? Course you do! Scroll on down for the recipe. Ps. This pancake is accidentally gluten free & vegan (without tasting like it). Win win I say.
Spicy Chickpea Pancakes (Besan ka Puda)
- 2 cups (180g) gram flour (chickpea flour)
- 1 1/4 tsp salt or according to taste
- 1 tsp coriander powder
- 3/4 tsp turmeric powder
- 3/4 tsp paprika
- 2 green chillies finely chopped
- 1 large handful fresh coriander finely chopped
- 1/4 tsp mango powder (amchur)
- 1/4 tsp asafoetida (hing) optional
- 2 cups water (same cups used to measure flour)
- Add 1 tsp of oil in the non stick frying pan and spread over using a kitchen paper. Heat the frying pan on a medium/high heat setting.
- Place all ingredients apart from the oil into a large bowl. Whisk well for 1-2 minutes until ingredients have combined together to create a thin batter. Taste for salt and chilli before cooking and adjust accordingly.
- Pour in 1 ladle of batter and tilt the pan so that the batter spreads all over the base. Reduce heat to low/medium then cook for 2 to 3minutes, or until it starts to come away from the sides. Brush the pancake with a little oil.
- Once golden underneath, flip the pancake over and cook the other side for 2-3 minutes, or until cooked through.
- The pancake should be slightly crispy on the edges and golden brown all over. Remove and serve with greek yoghurt and your favourite Indian pickles/chutneys. Repeat with the remaining batter.