Beloved throughout India, these chickpea crepes look similar to omelets but are totally egg-free. They are great for breakfast, or as a speedy weeknight meal that requires no planning ahead.
- Combine chickpea flour, turmeric, red chile powder, and salt in a medium-size bowl or container.
- Pour in 1/2 cup water and whisk the batter together. It will be quite thick at this point. Slowly add in more water until the batter is a little runnier than pancake batter. It’s OK if the batter is pretty thin.
- Stir in any optional vegetables, like diced onion and julienned spinach, and mix until well combined.
- Set a pan over medium heat and melt some ghee or heat up your preferred cooking oil. When the pan is hot, pour in a thin, even layer of batter, making the crepes as big or as small as you like.
- Let the pudla cook for around 20 seconds, then flip with a spatula. Cook the other side for another 20 or so seconds, until both sides are gently browned. Repeat until batter is used up. Serve with chutney or ketchup or nothing at all. They are great plain.
Khushbu Shah is a food writer who spends way too much money on fancy dairy products.