Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Taste and Adjust Dip

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

4. 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.

5. 5.Add Fresh Ingredients to Batter

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

6. 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.

7. 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.

8. 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.

9. 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.

10. 10.Serve

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