One of my favorite appetizers is the Pakora – chunks of vegetables coated in a spicy batter made from garbanzo flour, then deep fried. They serve this with a trio of mint chutney, fiery pickled ‘something’ and my all time favorite tamarind chutney. It is always difficult to decide between the Pakoras or the Samosas.<\/p>\n
As you may recall I love Socca’s<\/a> which are also made of garbanzo flour. I’d been meaning to try out the Indian version of the garbanzo (gram or besan) flour pancake called Pudla or Chilla<\/a>. So when I was trying to decide a menu for a dinner party last night I decided to make a variation of the Pudla. I had in mind the pakora and Korean vegetable pancakes (Buchim<\/a>). I also wanted to serve these with a tamarind<\/a> chutney. So basically a pudla with lots of veggies in the batter.<\/p>\n Here is a pic of one of the pancakes frying:<\/p>\n and a fuzzy one of the pancake flipped over:<\/p>\n Here is the recipe for the Pudla along with a recipe for the Tamarind Chutney:<\/p>\n * Exported from MasterCook *<\/p>\n Indian Chickpea Pancake with Vegetables – Pudla or Chilla<\/p>\n Recipe By : Amount Measure Ingredient — Preparation Method Mix first nine ingredients (up to the black pepper) in a 3 quart mixing bowl – whisk into a smooth batter. Batter should be the consistency of a thin pancake batter while a tad thicker than a crepe batter.<\/p>\n Fold in remaining ingredients.<\/p>\n Heat a 10″ cast iron pan – or other nonstick pan with 1-2 T of vegetable (I like grape seed) oil. Use about 4-5 fl. oz for each pancake. Fry each side until golden brown. Remove to a rack on a sheet pan while you cook the remaining pancakes. These can be made ahead and heated in a 350 oven for 10 minutes.<\/p>\n Serve hot with tamarind and\/or mint chutney.<\/p>\n I know I wasn’t being very seasonal with my choice of veggies. I like the red onion and red pepper but any other vegetable would be great – broccoli, cabbage, cauliflower, eggplant, carrots, mushrooms…<\/p>\n Here is the chutney recipe which is based on a google recipe search along with a recipe from this site<\/a>…<\/p>\n Tamarind Chutney<\/p>\n Amount* Measure Ingredient — Preparation Method *The quantities of the ingredients can be varied depending on how spicy or sweet or sour you like your chutney.<\/p>\n Put all ingredients in a small sauce pan and bring to a boil. Remove from heat and serve at room temperature. Can be stored in the refrigerator for a few months.<\/p>\n Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" so versatile the garbanzo aka chick pea aka cicci aka channa. It comes in so many forms and participates in so many cuisines. A new Indian restaurant opened up a few blocks away – Flavors of India. We’ve been there four times now and give it a double thumbs up! The service is great – […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,1,7,8],"tags":[],"class_list":["post-119","post","type-post","status-publish","format-standard","hentry","category-dining-out","category-general","category-recipe-development","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=119"}],"version-history":[{"count":0,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/119\/revisions"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"http:\/\/blog.taodekitchen.com\/pics\/pancake1.jpg\")
<\/p>\n![](\"http:\/\/blog.taodekitchen.com\/pics\/pancake2.jpg\")
<\/p>\n
\nServing Size : 6 Preparation Time :0:00
\nCategories :<\/p>\n
\n——– ———— ——————————–
\n2 cups garbanzo (aka gram or besan) flour
\n1 3\/4 cups water
\n2 tablespoons olive oil
\n1 3\/4 teaspoons sea salt
\n1 teaspoon ground coriander
\n1 teaspoon cumin seed — toasted and ground
\n1\/2 teaspoon turmeric
\n1\/4 teaspoon ground chili pepper — more if you like it spicy
\n1\/4 teaspoon black pepper
\n2 small zucchini — cut in halve lengthwise and thinly sliced
\n1\/2 small red pepper — cut into thin 1 1\/2-2″ strips
\n1\/2 medium red onion — thinly julienned
\n1 medium jalapeno pepper — finely diced
\n3 tablespoons cilanto — chopped
\nvegetable oil<\/p>\n
\n——– ———— ——————————–
\n3\/4 cup water
\n2 tablespoons tamarind concentrate<\/a> — Note this is the Indian type of concentrated tamarind – it’s very thick and dark like molasses.
\n6 tablespoons sucanat or brown sugar
\n2 teaspoons balsamic vinegar
\n1 teaspoon cumin seed — roasted and ground
\n1 teaspoon ginger root — grated
\n1\/2 teaspoon ground chili pepper
\n1\/2 teaspoon black salt<\/a> — Indian black salt which is actually pink – smells like sulfur (or rotten eggs!)
\n1\/2 teaspoon garam masala
\n1\/2 teaspoon sea salt<\/p>\n