Besan Puda
Savory chickpea flour pancakes, spiced with ajwain and fresh herbs. This quick, protein-rich, and gluten-free breakfast from North India is perfect with a side of chutney or yogurt and ready in under 40 minutes.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter (15 minutes)
- b.In a large mixing bowl, combine the sifted besan, ajwain, turmeric powder, red chili powder, asafoetida, and salt. Whisk to ensure all dry ingredients are well combined.
- c.Gradually add about 1.5 cups of water while whisking continuously to form a smooth, lump-free batter.
- d.Stir in the finely chopped onion, tomato, green chili, grated ginger, and fresh coriander leaves until evenly distributed.
- e.Check the batter's consistency. It should be easily pourable but thick enough to coat the back of a spoon, similar to a pancake batter. Adjust with a tablespoon of water if too thick, or a tablespoon of besan if too thin.
- f.Cover the bowl and let the batter rest for at least 15 minutes. This allows the besan to hydrate fully and the flavors to meld.
- 2
Step 2
- a.Cook the Puda (3-4 minutes per puda)
- b.Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. Grease it lightly with about 1/2 teaspoon of oil.
- c.To check if the tawa is ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Give the rested batter a quick stir.
- d.Pour a ladleful of batter (about 1/2 cup) onto the center of the tawa. Using the back of the ladle, gently spread it in a circular motion to form a pancake about 6-7 inches in diameter.
- e.Drizzle a few drops of oil around the edges and a little on top of the puda.
- f.Cook for 2-3 minutes on medium heat, or until the top surface appears set and the edges start to turn golden brown and lift easily from the pan.
- 3
Step 3
- a.Flip and Finish (1-2 minutes)
- b.Carefully slide a thin spatula under the puda and confidently flip it over.
- c.Cook the second side for another 1-2 minutes until it's golden brown with characteristic brown spots.
- d.Gently press down on the puda with the spatula to ensure it cooks through evenly.
- 4
Step 4
- a.Serve
- b.Remove the cooked puda from the tawa and place it on a serving plate.
- c.Repeat the process with the remaining batter, remembering to lightly grease the tawa before making each puda.
- d.Serve immediately while hot with mint-coriander chutney, tamarind chutney, tomato ketchup, or plain yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier puda, add 2 tablespoons of rice flour or fine semolina (suji) to the batter.
- 2Ensure all vegetables are chopped very finely. This helps the puda cook evenly and prevents it from breaking while flipping.
- 3The batter consistency is key. A thick batter results in a dense puda, while a thin batter makes it difficult to flip. Aim for a flowing, pancake-like consistency.
- 4Cook on a consistent medium flame. High heat will burn the outside while leaving the inside raw, and low heat can make it chewy and dry.
- 5Don't skip resting the batter. It's essential for a soft texture and allowing the flavors to develop.
- 6Using a well-seasoned cast-iron tawa can give the puda a better texture and flavor compared to a non-stick pan.
Adapt it for your goals.
Add Vegetables
Incorporate other finely chopped or grated vegetables like bell peppers (capsicum), carrots, spinach, or cabbage into the batter for added nutrition and flavor.
Increase ProteinIncrease Protein
Mix in 1/2 cup of crumbled paneer (Indian cottage cheese) or grated tofu into the batter for a protein boost.
Herb VariationsHerb Variations
Add other fresh herbs like chopped mint leaves or a teaspoon of dried fenugreek leaves (kasuri methi) for a different flavor profile.
Spicier VersionSpicier Version
For extra heat, add a pinch of garam masala or some finely chopped serrano peppers to the batter.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, which is crucial for muscle repair, immune function, and maintaining energy levels throughout the day.
Excellent for Digestive Health
High in dietary fiber and spiced with ajwain (carom seeds), known for its digestive properties, this dish helps promote regular bowel movements and can prevent bloating and indigestion.
Gluten-Free Goodness
Naturally free from gluten, Besan Puda is a safe and delicious option for individuals with celiac disease or gluten sensitivity, offering a satisfying meal without discomfort.
Supports Blood Sugar Control
Chickpea flour has a low glycemic index, meaning it releases sugar into the bloodstream slowly. This helps in managing blood sugar levels, making it a suitable and healthy choice for people with diabetes.
Frequently asked questions
Yes, Besan Puda is very healthy. It's rich in plant-based protein and fiber from chickpea flour (besan), naturally gluten-free, and packed with vitamins from the added vegetables. It's a nutritious and balanced option for breakfast, lunch, or a snack.