Kale and Broccoli Pudla
Savory chickpea crêpes packed with greens
Why This Recipe Works
These savory crêpes, also known as cheela, are naturally gluten-free thanks to besan (chickpea flour). Blending kale and broccoli directly into the batter adds vibrant color and a boost of nutrients to a classic Indian breakfast.
Instructions
Combine the kale, broccoli, besan, garlic, ginger, cumin, baking powder, chili, turmeric, salt, and water in a blender. Blend until the mixture forms a thin batter, or blend without the broccoli and stir it in afterward if you prefer more texture.
Heat a nonstick pan over medium heat and coat with a thin layer of oil. Pour a portion of the batter into the center and use the back of a metal spoon to spread it in a circular motion, moving from the center outward, until thin. Cook until the surface appears dry, about 2 minutes.
Flip the pudla and continue cooking until the underside is lightly browned, about 2 minutes longer. Repeat with the remaining batter, stacking them as you go.
Serve hot with green chutney and a sprinkle of fresh cilantro or mint while the edges are still tender and warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
