Cooking with Meera Sodha

We've been massive fans of Meera and adore her famed cookbooks centred upon veg Indian cooking with a twist. She showed us how to make her delicious Pudla with Rainbow Chard and Peas. Brings us right back to Manju's kitchen! Achchha hai!

 

 

PUDLA WITH RAINBOW CHARD AND PEAS  

Makes 4 small pudla (enough for 2)

 

For the pudla

150g chickpea flour

¼ tsp baking powder

½ tsp turmeric

½ tsp salt

75g Greek yoghurt

Rapeseed oil

 

For the greens

½ tsp black mustard seeds

½ tsp cumin seeds

6 fresh curry leaves

2 garlic cloves, sliced

1 green finger chilli, chopped

150g rainbow chard, (stalks and leaves shredded and separated)

150g frozen peas, defrosted

¼ tsp salt

Lemon wedges

Optional: yoghurt, chutney and fresh coriander to serve

 

Place the chickpea flour, baking powder, turmeric and salt into a bowl and mix with a fork. Add the yoghurt and mix and then, little by little, add 225ml water to the flour until you have a nice smooth batter.

 

Heat a non-stick pancake pan over a medium heat until hot then drizzle a little oil into the pan. Swirl around until coated then take a quarter of the batter using a ladle or a jug, pour into the pan. Swirl around into a circle and leave to cook for 1 minute or until it starts to crisp at the sides and brown on the bottom, then flip using a spatula, and cook on the other side for a further minute or two. Lever out onto a plate and repeat.

 

Place the pudla to one side, wrap in tin foil to keep warm, while you cook the greens.

 

Drizzle a couple of tablespoons of oil into the same pancake pan and when hot add the cumin, mustard seeds, chilli and the curry leaves. Let them crackle and pop then add the garlic and chilli. Cook for two minutes, until fragrant and add the chard stalks. Cook for 3-4 minutes then add the leaves and a couple of tablespoons of water. Cook for around 5 minutes until tender, then add the salt and squeeze over the lemon to taste.

 

To serve, place two pudla on each plate and fill with the greens. Sprinkle over with coriander. Eat straight away with yoghurt and pickle on the side. 

 

 

Follow Meera here: @meerasodha

And check out her delicious books here!