Friday, May 2, 2014

red pepper pudla with baba ganoush



This Indian crepe is often described as a cross between a pancake and an omelet. When I first had pudla I wasn't crazy about the texture. But I'm glad I tried them again because the key is to pack them with flavor and texture.
While these were delicious plain, I thought they paired so beautifully with baba ganoush. If the pancakes were made smaller, this would make for a really nice canapé.

for the baba ganoush-
1 medium eggplant
2-3 cloves of garlic
3 TB lemon juice
2 TB tahini
3/4 tsp salt
few dashes white pepper

I kept the garlic flavor mild, you could add some raw garlic if you like…
Slice the garlic cloves. Slice the eggplant in half length-wise, cut slits in the eggplant and fill each hole with a garlic slice. Brush with olive oil, sprinkle with salt, and roast in the oven at 375 degrees for about 35 minutes, until the eggplant is soft. Remove and let cool so that you can scoop out the insides. Place the eggplant and garlic in a food processor with the other ingredients and process until blended well but it doesn't have to be perfectly smooth. Set aside, or refrigerate until ready to use. (There will be left over baba ganoush, unless you increase the pudla; save for later to serve with pita and veggies.)


For the pancake-
1/2 cup chickpea flour
1/2 cup water
scant 1/2 tsp salt
1/4 tsp baking powder

1/4 cup minced red onion
1/2 cup chopped fine red pepper
1 tsp minced garlic
1/2 tsp soy sauce
Red pepper flakes, optional


chopped of fresh spinach or chard
cherry tomatoes, sliced

Whisk the chickpea flour, water, salt and baking powder together and let sit for 5 minutes. While the batter is resting, sauté the onion, red pepper, garlic, and red pepper flakes in a teaspoon of oil until the red pepper is just getting tender, careful not to burn the garlic. Turn off the heat and mix in the soy sauce. Let this cool a bit before adding to the flour and water mixture.
In that same pan, heat a drizzle of olive oil, ladle in a 1/3 cup of the batter and spread it out to make a pancake. Turn down the heat just a bit and let cook for a couple of minutes until the underside is golden. Flip and cook the other side. This recipe will make 3 pancakes.
Spread some of the baba ganoush on the pancake, layer with spinach and chopped tomatoes.


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