Vegan Spicy Chickpea Flour Pancakes with Green Chutney

When I was growing up, these pancakes (or poodla, as we used to call them) were a firm favourite. They taste good, fill you up and are healthier than other fried gujarati flatbreads or puri. Plus, they can be made in just a few minutes with minimal ingredients and hardly any clear up.

They are also super versatile; I made these to dip in to yoghurt and homemade green chutney today, but they also double up as wraps, which you can make ahead of time and fill with all the veg you have, for a quick, easy and protein-packed lunch. I also love eating these for a post-run breakfast with spicy pickles.

The green chutney is so delicious, and you’ll want to eat it with everything, trust me. I use it in toasted sandwiches, as a salad dressing, in pasta, in crisp mix nibbles and as a dip for chips, it’s that good. You can make a big batch and freeze it in cubes, which is so handy when you want to add extra flavour to other dishes. The ganthiya (Indian snacks, made of chick pea flour and spices) really do add an extra dimension of flavour, so try not to skip them. You can find them in all good Indian stores and in most large supermarkets in the world foods aisle.

This recipe makes 4-6 pancakes, depending on how big your pan is, and how thick you like them.

Poodla and green chutney

All ready

Prep: 10 mins/ Cook: 10 mins/ Total: 20 mins/ Makes 4-6 pancakes



100g chick pea (gram) flour, seived

1 clove garlic

20g peeled ginger

15g coriander

1tsp chilli powder

1/2 tsp tumeric

Salt to taste

250ml tepid water

Oil for greasing

Green Chutney

30g coriander

1 clove garlic

15g phulli gathiya (available in Indian stores or larger supermarkets)

1-2 green finger chillies, depending on heat desired

Salt to taste

Water to get the desired consistency

Yoghurt to serve


  1. To make the mix for the pancakes, place all of the dry ingredients in a large bowl, and mix thoroughly.
  2. Peel the garlic clove and ginger and blend in a food processor until fairly smooth.
  3. Chop the coriander finely, and add in to the dry ingredients with the garlic and ginger and mix with a spoon to combine all of the ingredients.
  4. Add the water gradually, mixing with a whisk as you go to avoid lumps. If you do notice that it isn’t smooth, grab a hand blender and whisk. You should have a slightly runny consistency.
  5. Cover the mix and let it sit in the fridge while you make the chutney.
  6. For the chutney, add all of the ingredients in to the food processor and mix, adding a splash of water to get the right consistency. Taste, and add salt and water as required before blitzing again.
  7. Once the chutney is made, cover it and put it aside while you make the pancakes.
  8. Heat a non-stick pancake pan, and spray with oil.
  9. Pour a ladle or two of the pancake mix in to the pan and spread it to the edges with the spoon, or by moving the pan so the mixture moves around to the edge.
  10. Once you see the bubbles, spray some oil before carefully placing a spatula underneath and flipping. The pancake should be slightly browned on both sides after cooking for 1-2 minutes in each side
  11. Repeat until the mixture is used up
  12. Serve with the green chutney and a yoghurt of your choice (soy is particularly yummy with these flavours), or use as a wrap for a quick and easy lunch.

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