Zucchini Carrot Besan Puda Chilla
Zucchini Carrot Besan Puda Chilla, a savory pancake spiced with Indian spices that's perfect for breakfast with a cup of masala chai.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Diet Healthy, Vegan, Gluten-Free
Servings: 12 pudas/chillas
- 2 cups chickpea flour besan
- 1 cup zucchini grated
- ½ cup carrot grated
- ½ cup red onion chopped
- ⅓ cup fresh cilantro
- 1 ½ inch ginger chopped
- 2 green chilies finely chopped
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric
- ¼ teaspoon red chili powder
- 1 teaspoon carom seeds ajwain
- 1 teaspoon salt
- 1.25 cups water
- 2 tablespoon avocado oil divided - ½ teaspoon oil per puda
Prepare the Puda Mixture
In a bowl, add chickpea flour (besan), zucchini, carrots, red onion, cilantro, ginger, and green chilies.
Now add all the spices - cumin powder, coriander powder, red chili powder, turmeric powder, salt, and carom seeds (ajwain).
Add water. Start with 1 cup and add another ¼ cup.
Mix the batter so its flowy.
Cook the Puda
Heat up a castiron skillet on low-medium heat. once hot, add a quarter teaspoon of oil.
Pour half a third cup of the mixture to the skillet.
Gently spread it out.
Try and spread it out so the puda is thin.
Add ¼ teaspoon at a time over the puda and spread it out. You don't need more than a quarter teaspoon.
After a couple of minutes once light bubbles form, gently flip.
Nice and golden brown.
Once the puda is ready. Serve with green chutney, ketchup, or red chili sauce.
Enjoy with green chutney, ketchup, or red chili sauce.
Calories: 111kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 227mg | Fiber: 3g | Sugar: 3g | Vitamin A: 967IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg