Let Me Tell You Why I Keep Coming Back to Pudla

The first time I tried making pudla—savory chickpea pancakes, that is—it was after running out of bread and, well, patience for boring lunches. My friend Meera had raved about them in this way that made me suspicious (you know, like when someone loves kale maybe a little too loudly?), but when I finally caved and gave them a whirl… Let’s just say there’s a reason I’m gabbing about them here, slight chickpea flour mess on my shirt and all.

Full disclosure: I had no idea what I was doing. I eyeballed most of the ingredients. The batter looked…sort of weird, but the end result was so unexpectedly tasty, my dog literally tried to steal a corner before I could shoo him away. Ever since, pudla’s been my go-to when I want something hearty, healthyish, and not fussy. Plus, you can make them at 7am in your PJs or toss in leftover veggies after a long work day—no judgment, I promise.

Why You’ll Love This Even If You Think You Won’t

I mostly make these chickpea pancakes when I’ve forgotten to prep anything for lunch or there’s a crowd of random odds and ends in the fridge. My family goes a bit bonkers when they smell them cooking (though my brother once asked if I was frying falafel). There’s something about the mix of spices and the nutty chickpea flour that’s hearty and a little fancy, even though the batter can look pretty strange until it sets. Actually, there was this one time I tossed in roasted garlic by accident (don’t ask) and, weirdly, it worked. So, embrace the chaos. These are forgivable pancakes—they don’t judge your fridge cleaning.

So Here’s What You’ll Need (Plus My Swaps!)

1 cup chickpea flour (besan, if you have an Indian store nearby; supermarket brand also works—I won’t tell)
3/4 cup water (start here and add a splash if it looks too thick, which it always does for me at first)
1 small onion, finely chopped (spring onion is lovely too, or skip if you hate the aftertaste)
1 small tomato, diced (sometimes I just use cherry tomatoes, or even sundried if I’m feeling fancy)
1–2 green chillies, chopped (or a good pinch of chili flakes, depending on your heat courage)
Big handful fresh cilantro, chopped (or parsley, or honestly even a shmidge of dried herbs in a pinch)
1/2 tsp turmeric powder (sometimes I can’t find my turmeric—totally fine without)
1/2 tsp cumin seeds (ground cumin works in a bind, but seed is best, says my grandma… who was, let’s say, adamant)
Salt, to taste (I always undersalt and regret it, so taste the batter)
Optional extras: fresh ginger grated (about a thumb’s worth), tiny bit of asafoetida, handful spinach, or leftover cooked veg—let your fridge inspire you
Oil, for cooking (any neutral oil—or ghee if you’re not vegan and feeling rich)

Savory Chickpea Pancakes (Pudla) – Vegan & Flavor-Packed

How I Actually Make Savory Chickpea Pancakes (Plus a Tangent)

In a decent-sized mixing bowl, whisk the chickpea flour with the water until super smooth—lumps are not your friend, but if you get a few, it’s not the end of the world.
This is where I add the onion, tomato, chilies, cilantro, turmeric, cumin, and salt. If you want to add ginger or spinach, toss it in now. Stir until everything’s well-mixed—and here’s where you can sneak a little taste to check salt. (Don’t panic if it tastes raw. It’ll cook through, promise.)
Let the batter rest five minutes while you heat a nonstick pan (or cast iron if you’re confident; I’ve had, shall we say, mixed results) over medium.
Drizzle a bit of oil, then pour in a small ladleful of batter. Swirl the pan a bit, like you’re making a crepe, or just spread with the back of your ladle until it’s about as thin as a fluffy pancake.
Cook 2–3 minutes, then check the underside. It should be golden and a little crispy at the edge (sometimes, mine gets patchy and that’s…fine).
Flip carefully—sometimes it tries to stick, so a thin spatula helps—and cook another 2 minutes or so.
Slide onto a plate. Repeat, possibly adding more oil to each pancake, unless you’re one of those magical nonstick-only cooks.
Eat hot, ideally, but cold isn’t bad if you get distracted and leave them cooling while wrangling pets/kids/emails.

Notes That Only Come With Repeated Slightly Messy Success

If your batter is thick and gloppy, add a little more water—think thick pouring cream.
I once tried to make these super thin like crepes, and they broke apart like my patience after a 12-hour shift. Stick to classic pancake-thickness unless you enjoy drama.
If you overcook (which, cough, I do more often than not), they get crispy. Some people love that. I go both ways, honestly.

Variations I’ve Tried for Better or Worse

Shredded carrots and spinach; works brilliantly when you’ve got bits left over.
Firmer tofu cubes in the batter, which makes the texture extra hearty—but only if you want to fork-and-knife it.
One time, I added chopped olives and vegan feta. Regretted it. Actually, on second thought, maybe just plain vegan cheese is safe—skip the olives.

The Bare Minimum Equipment You’ll Actually Need

Honestly, you just need a big bowl, a whisk or fork (either is fine), and a nonstick skillet—I use a well-loved, slightly scratched one and haven’t died yet. If you lack a ladle, use a big spoon—pancakes have lived through worse.

How They Store (Or Don’t) in My House

Store in the fridge for up to two days in a covered container, though honestly, in my house it never lasts more than a day! You can reheat in a pan or, if you must, the microwave, but they’re best fresh. I think they taste better the next day, when all the flavors really have a little party together.

What To Serve With Your Pudla (Or Just With Extra Ketchup, Frankly)

My favorite is a quick avocado salad on the side, or some mango chutney if I’ve made a batch (here’s a homemade one I actually trust). My sister insists on serving these with plain vegan yogurt, which I can’t argue with. Sometimes, when nobody’s looking, I go all-in with some hot sauce and nothing else. Also, for those in a pickle (heh), a simple coriander-mint dip like this green chutney is magic.

Pro Tips, AKA, The Things I’ve Messed Up So You Don’t Have To

I once tried rushing the batter resting part and paid for it with a stubbornly raw center. Don’t be like me. Five minutes, minimum.
Don’t overload the pan. If you try and cook two at once, they fuse together in a mutant shape that is impossible to flip—funny, maybe, but not pretty.
Keep the heat at medium; too high and the outside burns before the inside gets its act together.

FAQ – Stuff People Have Actually Asked Me

Can I use all-purpose flour instead of chickpea flour?
Not really—well, you could, but it won’t be the same. Chickpea flour is that special nutty, creamy flavor you’re tasting here! And it’s gluten-free, too, so extra win?

What if I hate cilantro?
Yeah, some folks think it tastes like soap (no shame). Try flat-leaf parsley or fresh basil. Don’t sweat it.

Are they freezer friendly?
I’ve done it in a pinch; they get a tad chewy but holding them over steam helps. Otherwise, just gobble them fresh. Life’s short.

Do I need to sieve the chickpea flour?
I don’t, usually. If you’re in a rush, just whisk the lumps away, but if you’re in a mood for smooth, have at it with a sieve.

Oh, and you can keep reading about chickpea flour nutrition if you really want to geek out: here’s a pretty useful article. Just saying.

Savory Chickpea Pancakes (Pudla) – Vegan & Flavor-Packed