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Besan pudla

These Indian-style pancakes are hearty, protein-packed with chickpea flour, loaded with vegetables, and full of flavor, especially when topped with fresh chutney. 



  • 1 cup chickpea flour (gram flour or besan), sifted
  • 1/2 cup rice flour, sifted
  • 1/2 cup fine semolina (suji)
  • 3 eggs
  • 1 2/3 cups water
  • 2 teaspoons coriander powder
  • 1 3/4 teaspoons sea salt, or to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon Indian chili powder
  • 2 cups finely chopped kale
  • 1 cup finely chopped onions
  • 1/4 cup finely chopped fresh cilantro
  • 1 to 2 small green chilies, finely chopped, to taste
  • Sunflower oil, for shallow frying


  1. In a large bowl, combine the flour and semolina. In a separate medium bowl, whisk the eggs, then add the water and stir in the coriander, salt, cumin, turmeric, and chili powder. Add the egg mixture to the flour mixture and
    whisk together to make a smooth batter.
  2. Add the kale, onions, cilantro, and green chilies. Mix to combine.
  3. In a large non-stick skillet on medium-high heat, heat one to two teaspoons of oil and coat the pan evenly. Ensure the skillet is hot, then add one-third cup of pancake batter to the hot skillet and spread out thinly and evenly using the back of a spoon. Cook for a couple of minutes, until the edges of the pancake, become frilly and crispy. Flip and cook on the other side until golden brown, then transfer the pancake to a plate. Continue with the remaining batter until all the pancakes are cooked. Serve and enjoy! 

TIP: If you wish to make this recipe vegan, omit the eggs and add a little extra water (about one-quarter cup) to thin out the batter. For a variation, use fresh fenugreek leaves or spinach in lieu of kale.

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