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pudla recipe | Jowar pudla recipe | tomato garlic chutney recipe | how to make jowar chilla

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 2 servings

Ingredients
 

For pudla batter

  • ½ cup jowar flour
  • 2 tbsp wheat flour
  • 2 tbsp gram flour - besan
  • 1 tbsp curd
  • 1 tsp cumin seeds
  • 4 cloves of garlic
  • 1 inch ginger
  • 2 chopped green chilli
  • ¼ cup chopped coriander leaves
  • 1 +1/4 cup water or as required
  • Oil for making pudla

For tomato garlic chutney

  • 6 medium size chopped tomatoes
  • 4 garlic cloves
  • 2 medium size chopped onion
  • 1 tbsp mustard seeds
  • 2 dry red chilli
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala
  • 4 tbsp sugar
  • 2 drops of vinegar

Instructions

Making jowar pudla

  • In a motor pestal, add cumin seeds, garlic, ginger and green chilli. Make a coarse paste.
  • Now in a mixing bowl, add jowar flour, wheat flour, gram flour (besan), curd, ginger-garlic-green chilli paste, salt, turmeric powder and chopped coriander leaves.
  • Add water gradually and make a medium thick and flowing consistency of the batter.
  • Heat tawa and spread oil on it.
  • Add a ladleful of batter on tawa and slightly spread it.
  • Flip and Cook the pudla on medium flame till it is crisp from both sides.
  • Serve immediately with hot pudla with chutney.

Making tomato garlic chutney

  • Heat oil in pan; add mustard seed and dry red chilli. Allow it to crackle.
  • Add chopped garlic and onion. Sauté till onion become translucent.
  • Add chopped tomatoes and salt. Cover the pan and cook tomatoes for 15 minutes on medium-low flame or till they become soft and mushy.
  • Then add red chilli powder, coriander powder, turmeric powder, garam masala and sugar. Mix well.
  • Tomato garlic chutney is ready. Store chutney in an air-tight glass bottle.

Notes

For pudla
  • The ratio of wheat flour and besan should be equal in pudla batter.
  • pudla batter has a medium thick and flowing consistency.
  • Heat oil on tawa before spreading pudla batter.
  • cook pudla on medium-low flame.
For tomato chutney
  • cover and cook tomatoes till they become soft and mushy.
  • sugar balances the tanginess of tomatoes and gives a sweet taste to the chutney.
  • store chutney in sterilized glass bottles.