Kurma

Cooked some great wheat-, sugar-, and dairy-free breakfast dishes at our vegan venue in Melbourne yesterday. The highlight was pudla, fabulous North-Western Indian savoury pancakes. For my specially adapted version, I made a batter out of buckwheat and besan flour, laced with fresh red and green chilies, chopped coriander, a little asafetida and salt.

I poured a quantity of batter onto a hot pan drizzled with a little olive oil, and cooked the pancakes on one side until firm, then turned them over and cooked them on the other side until golden brown.

I served the pudla with vegan sour cream and a freshly made tomato chutney, containing mustard seeds, fennel seeds, cumin seeds, sambal oelek, cinnamon, nutmeg, cloves, fresh dates and salt.

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