Growing up rainy day treats meant pakoras or pudas – never did kids hope for rain as much as we did. A besan da puda topped it with some Maggi Chili Sauce and you’re in heaven. Throw in a couple cups of chai after and food coma has been achieved!
When I grew up we had a very different notion of what was considered healthy. You routinely heard your grandmother say things like, “Oh have just one, it’s healthy.” Why was a besan puda healthy? Because of all of the veggies, it was cooked in oil versus ghee, and you ate it with yogurt (lol).
Pudas are crispy, savory, and so amazingly flavorful, that just thinking about them makes my mouth water. They’re incredibly easy to make and don’t need a lot of garnish or sides, which means a short time to table. As much as I adore Punjabi food, it’s traditionally time consuming and thus not always my go-to when I’m hangry. Luckily, this is one of my go-to’s when I’m craving something Punjabi but not willing to put in a load of effort.
They don’t reheat all that well, so unfortunately, it’s best to make these fresh. That said, I do keep the batter in the fridge for up to 3 days. It does separate a bit, so just stir and you’re off to the races.
Love brunch as much as we do? Try these:
Besan Puda
4
servings20
minutes20
minutes40
minutesKeep the screen of your device on
Ingredients
2 1/4 cups besan
1 tbsp chili flake
2 tbsp cumin, ground
1 tbsp coriander seeds, ground
2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 1/2 cups water
1/2 medium-sized onion, diced
1/3 bunch cilantro, chopped
2 tbsp ginger, finely minced
1 chili pepper, finely chopped
Oil to grease pan
Equipment/Specialty Items
BesanBesan
Cumin SeedsCumin Seeds- Coriander SeedsCoriander Seeds
Directions
- Mix:
- In a large bowl, combine besan, chili flakes, ground cumin, ground coriander seeds, salt, baking soda, and baking powder.
- Add in water and whisk till smooth.
- Mix in onion, cilantro, ginger, and chili pepper.
- Cook:
- Heat oil in a nonstick skillet over medium heat.
- Ladle batter into the skillet (1/4-1/2 cup per puda).
- Spread the batter evenly with the back of a ladle, as you would when making a pancake.
- Flip the puda once bubbles rise to the surface, about 2–4 minutes.
- Make sure to keep the skillet well oiled.
- Crisp on both sides.
- Serve:
- Serve hot. Accompanies well with raita, plain yogurt, sweet chili sauce, or ketchup.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 307kcal
- Fat: 7.3g
- Saturated Fat: 1.7g
- Cholesterol: 1mg
- Sodium: 1329mg
- Potassium: 722mg
- Carbohydrates: 44.3g
- Net Carbs: 35.5g
- Fiber: 8.8g
- Sugar: 8.7g
- Protein: 16.3g
- Vitamin A: 10.9mcg
- Vitamin C: 18.1mg
- Calcium: 94mg
- Iron: 6mg
- Vitamin E: 0.8mg
- Vitamin K: 10mcg
- Thiamin: 0.4mg
- Riboflavin: 0.1mg
- Niacin: 1.6mg
- Vitamin B6: 0.4mg
- Folate: 301.4mcg
- Pantothenic Acid: 0.5mg
- Phosphorus: 254mg
- Magnesium: 135mg
- Zinc: 2mg
- Selenium: 6.5mcg
- Copper: 0.7mg
- Manganese: 1.3mg
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