Meetha Puda

If you know a Punjabi kid then you’ve not only heard of a meetha puda but you’ve also had your fair share. They’re the Punjabi answer to pancakes, and I dare say they’re better.

A meetha puda or meetha chilla is a kid’s favorite treat, snack, breakfast, and dessert. They’re sweet, cardamomy, and chewy in the best way possible. And because they’re pan fried you can make them as soft or crisp as you’d like. You see these made for festivals and special occasions, as well.

There’s just something about them that make you feel warm and fuzzy inside. You can eat them hot or cold, there’s no wrong answer when it comes to this goodness. I don’t put any syrup on them since they are so sweet, but nutella and fruit is a different story. Oh and I love them with a cup of ginger tea.

I love that meetha pudas are incredibly fast and easy, like pancakes. The only thing to watch out for, like with pancakes, is make sure you don’t leave the middle gooey. These are a bit easier than pancakes in that they don’t rise as much, so it’s easier to cook them through. Basically, these are amazing and worth trying right now.

Love Punjabi breakfast foods? Try these:

Meetha Puda

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Course: Breakfast, DessertCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

25

minutes

Ingredients

• 2 cups 2 atta (wholemeal wheat flour)

• 1 1/2 cup 1 1/2 water

• Sugar to taste (I’d suggest a minimum of 4 tbsp)

• 1 tbsp 1 cardamom seeds, ground

• Butter or cooking spray to grease pan

Directions

• Place cardamom, sugar, and flour in a medium mixing bowl.
• Add in water and whisk till smooth.
• Heat butter in a nonstick skillet over medium heat.
• Ladle batter into the skillet (1/4-1/2 cup per puda).
• Make sure to even out the batter once it’s in the frying pan to ensure even cooking.
• Flip puda after bubbles rise to surface and bottoms brown. Approximately 2 minutes.
• Cook the other side till brown and crispy.
• Serve hot.

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