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Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro


Simple, soft fresh-tasting savory pancakes made with chickpea flour, spices, green peas and cilantro — dairy and gluten free, these are an ideal easy breakfast or brunch for one or two

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Rate this recipe 4.7/5 (3 Votes)


  • 2/3 cup fresh or frozen peas, boiled for a few minutes and lightly mashed
  • 1 cup chickpea flour (besan)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon of sea salt
  • 1 cup water
  • 1 green chili, seeded and finely chopped
  • 1/2 inch piece fresh ginger, grated or minced
  • small handful of fresh cilantro, finely chopped
  • sesame oil for frying


Adapted from


Step 1

Steam or lightly boil the peas for a few minutes until tender, then gently mash with a fork.

In a medium bowl, sift together the chickpea flour, cumin, turmeric, cayenne and salt. Slowly, stirring with a wooden spoon, pour in the water, taking care to remove any lumps. Stir in the mashed peas, chili, ginger and cilantro. Set aside for 20 to 30 minutes.

Heat a few teaspoons of oil in a small non-stick frying pan over medium-high heat. When hot, ladle 1/4 to 1/3 cup of the batter into the pan. Cook for about 2 minutes or until the bottom is golden brown. Flip and cook for another minute or until browned. Transfer to a plate and fry up the rest of the batter, adding more oil to the pan as necessary.

Serve immediately with your favorite chutney.

Makes 4 to 5 pancakes or 1 to 2 servings

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