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
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
See what other Food52ers are saying.