Pudla (Chickpea Pancakes) with Green Chutney Dip

Step 1: Prepare the Green Chutney

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

Step 2: Prepare the Yogurt Dip

In a bowl, combine 200g Fage 0% Greek yogurt with 3 tbsp of the blended green chutney. Mix well until smooth and uniformly green. Taste and add a bit of sugar if it's too spicy. Set aside.

Step 3: Prepare Pudla Batter - Dry Ingredients

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

Step 4: Add Fresh Ingredients to Batter

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

Step 5: Mix Batter Initially

Add 1/2 cup of water initially and mix well. The mixture should start to come together and will be quite thick.

Step 6: Adjust Batter Consistency

Add an additional 1/4 cup of water to thin out the batter. Continue mixing until it reaches a smooth, pancake-like consistency.

Step 7: Cook Pudla - First Side

Heat a large non-stick pan on 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. Cook for a few minutes until the edges start to crisp and the top looks set.

Step 8: Cook Pudla - Second Side

Spray the top of the pudla with oil. Using a spatula, carefully flip the pudla over. Cook for a few more minutes on the second side until golden brown and crispy.

Step 9: Serve

Remove the cooked pudla from the pan. Repeat for the remaining batter. Serve hot with the prepared green chutney and yogurt dip.

• Adjust green chillies in the chutney and chilli powder in the pudla batter to your preferred spice level.

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

• Ensure the pan is on low to medium heat to cook the pudla evenly and achieve crispiness without burning.

• Experiment with other grated vegetables in the pudla batter like carrots or bell peppers.

• For a vegan option, use a plant-based yogurt for the dip and ensure all other ingredients are vegan-friendly.