Pudla with Spicy Sauteed Spinach


1 1/2cups (210 g) fresh or frozen green peas
2 cups (240 g) chickpea flour
1 teaspoon baking soda
1⁄2 teaspoon salt
Pinch of freshly ground black pepper
1 teaspoon ground turmeric
1⁄2 teaspoon ground cumin
2 cups (475 ml) water
1 1/2 tablespoons freshly squeezed lime juice
1 small tomato, seeded and finely diced, or 1 small red bell pepper, finely diced
1 cup (30 g) chopped fresh cilantro
4 teaspoons neutral vegetable oil
1 large or 2 small bunches spinach
1 tablespoon olive oil
1⁄2 small white or yellow onion, diced
2 cloves garlic, thinly sliced
2 teaspoons mustard seeds
Red pepper flakes
Freshly squeezed lime juice
Diced or sliced avocado, chutney, hummus, plain unsweetened nondairy yogurt, chopped fresh cilantro or scallions


To make the pancakes, bring a medium pot of water to a boil. Add the peas and blanch for about 2 minutes, until bright green and tender. Drain immediately.
In a large bowl, whisk together the chickpea flour, baking soda, salt, pepper, turmeric, and cumin. Whisk in the water until the batter is smooth. Stir in the lime juice (the mixture will froth briefly), then fold in the tomato, cilantro, and peas.
Heat 1 teaspoon of the oil in a 10-inch (25-cm) skillet over medium-low heat. Ladle in one-quarter of the batter; it should form a pool about 8 inches (20 cm) across and 3⁄4 inch (2 cm) thick. Cook for about 3 minutes, until bubbles form on the upper surface and the bottom is starting to brown. Use a large spatula to flip the pudla (if it gets a little messy, that’s fine). Cook for 2 to 3 minutes, until the second side is starting to brown, then transfer to a plate. Repeat three more times with the remaining batter.
To prepare the spinach, trim away the lower stems, then coarsely chop the leaves. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until the onion is tender. Add the garlic and mustard seeds and cook, stirring constantly, for about 2 minutes, until the mustard seeds begin to pop. Lower the heat to medium-low. Add the spinach in big handfuls, stirring well after each addition. When all of the spinach has been added, cook, stirring occasionally, for 3 to 4 minutes, until the spinach is bright green and tender. Season with salt, red pepper flakes, and lime juice to taste.
Serve the pancakes cut into wedges, topped with the spinach and accompanied by any other desired toppings.


This nutritious and delicious vegan Indian recipe is courtesy of Power Plates: 100 Nutritionally balanced, one-dish vegan meals from Gena Hamshaw, author of The Full Helping blog. Pudla is a type of chickpea pancake (similar to the Italian version known as socca or farinata), but with tomato, peas, and fresh cilantro folded into the batter. Hamshaw's one-dish vegan version is topped with a spicy sauté of spinach, onions, and red pepper flakes. Add your favorite chutney for even more flavor!

Reprinted with permission from Power Plates: 100 Nutritionally balanced, one-dish vegan meals by Gena Hamshaw, copyright© 2018. Published by Ten Speed Press, an imprint of Penguin Random House.” Photography copyright: Ashley McLaughlin © 2018


4 servings


Friday, January 4, 2019 - 12:46pm


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