Pudla (Chickpea Pancakes) – High Protein Meal Prep

Step 1: Prepare Green Chutney Base

In a small grinder, add a small bunch of coriander, 1-2 green chilies (adjust to desired spice level), 1/2 tsp salt, 1.5 tbsp lemon juice, and 3 tbsp water. Blend until smooth.

Step 2: Combine Chutney with Yogurt

Add 3 tbsp of the blended green chutney to 200g of Fage 0% Greek yogurt. Mix well until smooth and evenly combined.

Step 3: Taste and Adjust Dip

Taste the dip and add a bit of sugar if it's too spicy. Set aside for later.

Step 4: Prepare Pudla Dry Ingredients

In a large bowl, add 1 cup of gram flour, 1 tsp salt, 1/8 tsp turmeric powder, 1/2 tsp chili powder, and 1/2 tsp cumin.

Step 5: Add Fresh Ingredients to Batter

Add a small bunch of chopped coriander and 1/2 grated courgette to the dry ingredients.

Step 6: Mix Batter (Initial)

Add 1/2 cup of water to the bowl and start mixing the ingredients well until they begin to come together.

Step 7: Adjust Batter Consistency

The batter will be thick at this stage. Add an additional 1/4 cup of water and mix thoroughly until the batter reaches a smooth, pourable consistency.

Step 8: Heat Pan and Cook Pudla

Heat a large non-stick pan over low to medium heat and spray with oil. Add a ladleful of the pudla mixture to the pan and spread it slightly to form a pancake.

Step 9: Flip and Cook Second Side

Cook for a few minutes until the edges start to crisp and the bottom is golden. Spray the top side with oil spray, then carefully flip the pudla over. Cook for a few more minutes on the other side until golden brown and crispy.

Step 10: Serve

Serve the crispy protein-packed pudla with the prepared green chutney and yogurt dip.

• Adjust the number of green chilies in the dip based on your spice preference.

• If the dip is too spicy, add a bit of sugar to balance the flavors.

• For extra crispy pudla, spray the top side with oil spray before flipping.