Posh Pancakes by Sue Quinn

Author:Sue Quinn
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2017-12-27T05:00:00+00:00

PUDLA WITH

COCONUT CHUTNEY

These Indian crêpes are delicious and also good for you, containing nothing more than chickpeas, vegetables, garlic, and herbs. Halo alert.

MAKES 8 pudla

TAKES 1 hour 15 minutes, plus 1 hour resting

For the pancakes

150g (5oz/1½ cups) chickpea (gram) flour

3 tbsp chopped coriander (cilantro)

1 green chilli, finely chopped

1 tsp cumin seeds

1 tsp sea salt flakes

1 tsp vegetable oil, plus extra for frying

large handful grated vegetables e.g. carrots, courgettes (zucchini), or spring onions (scallions)

For the chutney

80g (3oz) desiccated coconut

2 large handfuls coriander (cilantro) leaves and thin stalks

2 large handfuls mint leaves

8 medium green chillies

8 garlic cloves

2 tsp cumin seeds

120ml (4fl oz/½ cup) coconut milk, plus extra if needed

2 tsp caster (superfine) sugar

60ml (2fl oz/¼ cup) lime juice, plus more to taste

sea salt flakes, to taste

Start by making the pancakes. In a mixing bowl, whisk together the chickpea flour, coriander, chilli, cumin seeds, and salt. Gradually stir in the oil along with about 250ml (9fl oz/1 cup) cold water to make a batter the consistency of single cream. Set aside to rest for 1 hour.

Meanwhile, make the chutney. Soak the coconut in 150ml (5fl oz/generous ½ cup) cold water for 30 minutes, then drain and squeeze out the excess liquid. Transfer to a blender or food processor, add all the remaining chutney ingredients, and blitz until well combined into a creamy mixture that retains some texture. Taste and add more lime juice or salt if needed, or more coconut milk if the chutney is too thick. Transfer to a bowl and set aside.

Stir the vegetables into the pancake batter. Heat a frying pan over a high heat and brush generously with oil. Pour 60ml (2fl oz/¼ cup) batter into the pan, swirling to coat the base. Reduce the heat to medium–high and cook for 3–4 minutes until bubbles start to form and the top begins to look dry. Loosen the edges with a spatula, flip, and cook for 1–2 minutes. Transfer to a plate, cover loosely with foil, and repeat with the remaining batter.

Serve the pudla hot with the chutney alongside for dunking, or wrapped inside, if you prefer.

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