Doubly spicy thanks to the jalapeño and ginger, these Indian crêpes made all of my taste-testers swoon. Make them a bit smaller (and slightly thicker) than other crêpes and use them in place of utensils the next time you make your favorite curry, or make them full-size and use as a wrap with your favorite sandwich fixings.
- Yield: 10 Pudlas
- 10.33 cups (160 grams) chickpea flour
- 1 cup water
- 2 teaspoons minced jalapeño chile
- 1 cup loosely packed fresh cilantro leaves
- 1½ tablespoons peeled, minced fresh ginger
- 1 teaspoon fine sea salt
- ½ teaspoon chili powder
- Nonstick cooking spray
- In a blender or food processor, process the flour, water, jalapeño, cilantro, ginger, salt, and chili powder until blended and smooth. Cover and let stand at room temperature for at least 2 hours.
- Heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray the pan with cooking spray. Whisk the batter slightly.
- Pour about ¼ cup batter into the pan, quickly tilting it in all directions to cover the bottom of the pan (the crêpe will be fairly thin). Cook for about 30 seconds, until just golden at the edges. With a spatula, carefully lift an edge of the pudla to test for doneness; it is ready to turn when it is golden brown on the bottom and can be shaken loose from the pan. Flip the pudla and cook for 15 to 30 seconds, until golden brown.
- Transfer the pudla to a plate. Repeat with the remaining batter, spraying the skillet and adjusting the heat as necessary between batches, stacking the cooled pudla between sheets of waxed paper to prevent sticking.