Make Ahead

Chickpea Flour Crêpes (Puda)

December 27, 2013
7 Ratings
  • Makes 8 to 10 crêpes
Author Notes

Some foods, you associate them with feelings. May be it reminds you of a special occasion, a certain period of your life, or a special memory you created with someone. I have many such foods and memories associated with my Grandma. One such dish -- Puda, a simple savory chickpea crêpe -- makes me nostalgic.

My grandma was my hero in the kitchen. She gave me some of my first cooking lessons -- from making a cup of chai tea to baking a perfectly round roti bread. While I learned a lot of traditional Indian recipes from her, the most important lesson I learned was to cook with love and patience. For her, the journey of cooking was as important as the final destination of a meal served on the table. Her time in the kitchen was always cherished and savored. She was never rushed in the kitchen, and didn’t like anyone else rushing either. For her, kitchen was church and every day was Sunday! I think my passion for food has a lot to do with my time spent in the kitchen with my grandma.

When I came back from school in the early afternoon and I didn’t want to eat whatever my mom had cooked for lunch that day, my grandma would make me Puda. It didn’t hurt that puda was one of her favorite things to eat, too. Eating Puda was our little secret that we didn’t share with my Mom when she got back from work!

Puda is a savory crêpe made out of chickpea flour and yogurt. It is a simple dish which can be made in under 15 minutes, and it pairs well with anything spicy, tangy, or sweet, be it a chutney or a pickle. Chickpea flour is the go-to ingredient in an Indian kitchen anytime you want to put a dish together on a short notice. It is quick to cook and its nutty taste goes well with a variety of sweet and savory condiments. I like my crêpes topped with berries, marmalade, creamy goat cheese, green chutney, and crunchy sprouts. You can’t really go wrong pairing crêpes with any of your favorite foods! —Medha | Farm on Plate

Test Kitchen Notes

Farmonplate’s Chickpea Flour Crepes are as delicious -- and virtuous -- as they are easy. I used the optional yogurt and flaxseed and recommend both. I also added a few tablespoons of mint, as suggested. (I'll use more chili powder next time, and I’m also going to try this with some garlic and/or lemon zest.) 1/4 cup of batter was the perfect amount for an 8-inch nonstick skillet, and there was no need for a squeeze bottle; the batter poured easily enough to swirl into perfect circles. I can also see these going blini-style for my next dinner party, topped with a bit of Greek yogurt and wild mushrooms. —Beysh

What You'll Need
  • 1 cup chickpea flour
  • 1 cup water
  • 3 tablespoons Greek yogurt (optional)
  • 2 tablespoons flaxseed meal (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 1/2 cup cilantro leaves, finely chopped. (Or add herbs of your choice: dill, mint, sage, etc.)
  • 1 teaspoon salt
  • Olive or coconut oil, for cooking
  1. Mix chickpea flour, chopped cilantro leaves, salt, flaxseed, cumin, chili powder, and turmeric in a mixing bowl. Add yogurt and water, then whisk until everything is mixed well. You can also use a blender to make this batter. The batter should have a thinner consistency than pancake batter. Add chickpea flour or water to get the right consistency.
  2. Next, heat 1/4 teaspoon olive or coconut oil in a nonstick pan. Pour a ladle of batter onto the hot pan. (You can also put this batter in a squeeze bottle to make perfectly round crêpes.) Cook on medium heat for about 1 to 2 minutes, or until the bottom side is golden brown. Using a flat spatula, flip the crêpe and cook the other side until golden brown. Remove from the pan and repeat with the rest of the batter.

See what other Food52ers are saying.

  • Sruti
  • Medha | Farm on Plate
    Medha | Farm on Plate
  • em-i-lis
  • emcsull

7 Reviews

Sruti October 29, 2015
hi medha, can i make the batter the night before? does this benefit from some room-temp fermentation like dosa batter? thanks, can't wait to try this recipe.
Medha |. June 1, 2014
You can omit the flaxseed meal and use slightly runny yogurt. Just make sure the batter have a thinner consistency than pancake batter.
emcsull June 1, 2014
so what if you forgo the flaxseed meal, and use a slightly more runny natural yoghurt, think it would work ?
Medha |. January 16, 2014
Thanks Em! Hope you try the recipe - Happy cooking!
em-i-lis January 16, 2014
Oh I definitely will!! LOVE chickpea flour!!
em-i-lis February 18, 2014
These were delicious!!! Just topped them with Greek yog, garam masala caramelized onions, lentils and tomatoes!
em-i-lis January 16, 2014
These look marvelous!! Congrats on the CP!