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.
Diet Healthy, Vegan, Gluten-Free
Servings: 12 pudas/chillas
Ingredients
- 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
Instructions
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.
Nutrition
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
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