-This dish takes less than 15,
20 minutes.
It's a chickpea pancake
with a mint chutney.
You can add as many vegetables
as you want.
It will taste phenomenal.
♪♪
My name is Chintan.
I'm the executive chef at Adda,
Rahi, and Dhamaka,
and what we are going to cook
today is a chickpea pancake.
We call it besan dal puda.
Puda means a crepe
kind of a thing.
This is mainly made
in western part of India.
In certain states, it's known
as a chilla.
The place where I come from,
it's known as a puda.
The word puda literally means,
like, a crepe.
So what we have over here
is a chickpea flour.
We use it extensively.
It's got a humongous amount
of protein in it.
Traditionally, lot of Indians
were vegetarians,
so to get protein in our body,
we had to use lentils.
We had to use legumes.
We had to use pulses.
I'm just going to add in some
chopped tomatoes to it.
You can add in any vegetables
that you want to.
Sometimes, I make it
with squash,
and sometimes,
I make it with the corn.
I'm going to add some spinach
into it right now.
This is a spice box,
which we normally have in
all our kitchens over in India,
so I've added
some red chili powder.
I'm adding some turmeric,
add some salt in it,
tinge of sugar into it.
A lot of people won't add,
but I like to add
a tinge of sugar in all my food.
It just gives a better taste.
I love adding little bit
of yogurt into it.
If you are a vegan person,
don't add in the yogurt.
You can just add in the water
into it directly.
Just going to mix it up
and make it like a batter.
If you want to add or have more
vegetables, more nutritious,
you can add in as you wanted.
You can also add in some other
kinds of legumes
and lentils into it
to make it more healthier.
So our batter is ready.
I'm just going to let it sit
for, like, 10,
15 minutes over here
so that the moisture
and the vegetables
and everything
just gets combined with it,
and it gets
at the right consistency.
It's not very moist.
Now, we'll start off
with the mint chutney.
Mint chutney is different
in every house in India.
It goes according to the way
you want it,
according to your taste.
I'll tend to add little bit
of more chili into it.
Normally, the ratio that I use
is for one part of mint,
I use, like, two parts
of cilantro.
Mint is a very common pantry
ingredient in the
Indian household, actually.
So these are some chilies.
I'm going to add four to five,
going to peel up some ginger.
I'm just going to add three,
four slices of ginger in there.
One very important thing in the
green chutney that I do is,
I add in raw mango,
so maybe just a wedge of it.
This, obviously, is not
a very common pantry item.
My house, we normally have it.
♪♪
So I'm going to squeeze half
a lime into this,
add little water to it.
♪♪
Yeah, so it's ready now.
It's thick.
I just see the consistency.
It needs a little bit of salt.
Going to add
a little bit of water.
So we are ready with this.
I'm just going to pour out
a little chutney over here.
So now you can see
this consistency of the batter.
So this is a utensil
that we have in India for oils,
so if you have oil and ghee,
it's normally stored
in something like this.
You can cook it with the butter.
You can do it with the oil.
I try to do it with the oil.
♪♪
It's getting cooked now.
I'm just going to cover it
for some time.
♪♪
So I'm just going to flip
it over now.
♪♪
We use Amul cheese which
is actually from India,
and I love the taste of it.
I use it in a lot of my dishes
in the restaurant, actually.
So once you flip it over, if you
want to add in the cheese,
you just add
in the cheese now.
I'm just going to cover it up.
And the funny part is,
growing up in India,
something that is synonymous
with cheese was Amul cheese,
so we never knew
that there was something
other kind of a cheese,
other label.
It was always Amul cheese.
So, actually, if you don't have
Amul cheese,
you can use
any kind of a cheese.
The other cheese that I would
recommend with this
is a cheddar or a pepper jack.
It just gives
a better taste to it.
That's what I feel.
I'll make one more version of it
without the cheese,
and it's very quick
and easy, actually.
In India, obviously,
what happens is,
my friends would just barge
in my house,
so, obviously,
when somebody is home,
my mom won't let them go
without eating something,
so these are the things
that we can make very quickly.
You would have heard
about pakoras, the fritters.
Pakora is one of the dishes
like that.
The crepe is one dish like that.
I made it in front of you
from scratch.
So this is the one we'll
make it without the cheese.
The other option you can use is,
if you don't want to use
a chickpea flour,
you can also use semolina,
so you do the same thing,
same process.
Everything still remains
the same,
but you just make it
with the semolina.
♪♪
♪♪
So that's your chutney,
and that's your crepe.
So, normally, in India,
you just eat it with your hand.
I'm just going to take it.
It's light, fluffy,
just going to dig in.
♪♪
Yeah.
So the chutney, again, you can
customize it as you want it.
If you want it less spicy,
add in less of chili.
You can add yogurt inside this
if you want.
The other, like, normal
American vegetable
which goes well with this
are the zucchini or the squash.
Just dice them up and just use
inside it
and any kinds of greens.
Like, you can add
some fresh herbs into it.
It will taste phenomenal.
So, guys, please try it,
and let us know how it was.
♪♪
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