CHICKPEA FLOUR PIZZA PUDAS
Pudas are a kind of Indian vegetable pancake made with chickpea (or gram) flour and they are wonderfully versatile — you can have them as bread with your meal, dunk them in soup… or you could make tacos! My favourite way to serve them up is as a base for pizzas with all my go-to toppings, which has become a signature dish from East by West. I like them margherita-style with tomato sauce, fresh rocket and homemade ricotta (see page 254 in East by West), or with just some fresh green mint and coriander chutney (made like a pesto, see page 229 in East by West). This is a protein-rich, super affordable recipe that you can make from store-cupboard ingredients, veggie odds and ends and utilising your spice drawer all at the same time — and once you taste them you won’t be able to get enough!
For the vegan version with The Happy Pear, head here.
INGREDIENTS
Makes 2
For the bases:
120g (1 cup) gram flour
½ tsp cumin seeds or ground cumin, or more to taste
175ml (¾ cup) water
115g (1 cup) shredded courgette, carrot or cabbage
6 tsp melted ghee or coconut oil
Optional:
½ tsp sea salt pinch of asafoetida
1 tsp nigella seeds
1 tbsp fresh coriander, finely chopped
For the topping:
Pesto/ready made tomato pasta sauce
Rocket/basil
Pinch of sea salt or a little pecorino/parmesan
Extra-virgin olive oil
METHOD
To make the bases, mix the gram flour, cumin, salt, asafoetida and nigella seeds (if using). Slowly add the water and whisk to make a smooth batter. Add the grated courgette/carrot/cabbage and chopped coriander and mix well.
Place a ceramic-lined or seasoned cast-iron frying pan on a medium–high heat with 1 teaspoon of ghee or coconut oil. Test to see if it’s hot enough by sprinkling a few drops of water on it — the water should sizzle right away. Pour half of the mixture onto the pan and spread quickly and evenly with the back of a spoon. Starting from the centre, spiral the batter evenly outwards to form a 22cm (8½ in) circle.
After about 6 minutes, the batter will have almost cooked, so gently spread with 1 teaspoon of ghee or coconut oil over the top. Wait for about 30 seconds, then flip the puda using a flat spatula. Press down lightly with the spatula and cook for another 4—5 minutes, until crisp and brown on both sides. Repeat for the remaining puda and oil and set aside until you’re ready to serve.
Spoon a dollop of your chosen pesto/sauce onto your pizza pudas, using the back of the spoon to smooth it out. Top with the rocket/basil, a sprinkling of sea salt or pecorino/parmesan and a good drizzle of extra-virgin olive oil and serve.
East by West tips:
1 teaspoon Dosha Churna Spice Mix (see page 247 of East by West, optional) added to the puda mix is always lovely.
For a party, make the bases ahead, then warm on a barbecue and allow your guests to personalise their pizza pudas from an array of different toppings.