I have always thought that my mum makes the best Methi Bhaji na Pudla. I've asked her for the recipe and followed her instructions, but I could never get it right...until now!!
Her secrets are out in this video as she shows me EXACTLY what she does! Now, I'm totally confident in making them and you can be too!! ENJOY!
Methi Bhaji na Pudla (Fenugreek Crepes) Recipe Cooking Time: 30 Minutes (Approx)
Makes About 30 Pudla
INGREDIENTS
1 Cup (120g) Chickpea Flour / Besan
1 Cup (120g) Plain Flour
1 1/3 Cups (190g) Fine Rice Flour
1/2 Cup Packed (80g) Fenugreek Leaves, chopped
1 Medium & 1 Small Onion chopped Finely (200g)
1 1/2 tsp Grated Ginger
1 tsp Crushed Green Chilis
1/4 tsp Haldi / Turmeric
1/2 tsp Red Chili Powder
1 tsp Coriander-Cumin Powder
1 1/2 tsp Salt
1/4 -1/2 tsp Citric Acid or 1-2 TBSP Lemon Juice
1 tsp Granulated Sugar
1 TBSP Oil (any unflavoured vegetable oil)
3-4 Cups Cold Tap Water
1/4 Cup Chopped Coriander (optional)Oil for shallow frying
METHOD
In a large bowl, add the flours, dry spices and salt. Give it a stir.
Note: The reason for adding more Rice Flour is to make it crispy. The Plain Flour is added so that it doesn't stick to the pan and Chickpea Flour makes the Pudla texture perfect and adds protein.
Add the Ginger, Chilis, Fenugreek Leaves, Coriander, Salt, Oil, Sugar and Citric Acid or Lemon Juice.
Note: My mum uses Citric Acid in a lot of her cooking because it give the tartness she wants quickly and she always has it handy! You can use lemon juice if you prefer. Adjust the sourness to your taste.
Add the Water gradually to get the desired consistency.
Tip: It is better to make the batter a little thicker to start with, as you can always add more water later if needed.
Finally add the onions and let the mixture rest for 10 minutes.
Note: The onions are added last so they don't lose their crispness.
Heat up your griddle, tawa, or frying pan (try not to use non-stick) on a medium-high heat. You want to make sure your pan is really hot otherwise you won't be able to spread the batter properly!
Once your pan is hot, add some oil and spread it using a paper towel. Be careful as the pan will be very hot.
Spread the batter in a ring shape (see video) and spread it to the middle and outwards with a flat spoon.
Using a teaspoon, drizzle some oil on the edges of the pudla (crepe) as it is cooking. This will make the edges nice and crisp.
When the edges have cooked, they will start to come away from the pan a little. Carefully separate the pudla from the pan and flip it over. You don't need to add more oil unless you feel you need to.
Cook each side until you get the desired crispness.
Then continue cooking the rest of the pudla in the same way.
Tip: If your pudla are too thick, this mens the batter is too thick. Add some water gradually and try again.
Tip: If you are unable to spread your pudla without it peeling off the pan, your heat is too low. Increase the heat. This will allow the mixture to cook quicker.
Tip: If your pudla are too brown, your heat is too high. Lower the heat a little.
Tip: Don't use a non-stick pan as you need to the pudla to be cooked on a fairly high heat and they may not turn out crispy on a non-stick pan.
I hope you enjoy these delicious pudla! It's a very traditional recipe!
ENJOY!!
