Tamatar Kadhi

Tangy, tasty Tomato Kadhi goes well with plain boiled rice and Aloo Ki Sookhi Sabji.

Ingredients:

For the Kadhi:

• 2 cups yogurt ( sour)
• 4 cups water
• 2 big red tomatoes chopped fine
• 1 medium onion chopped fine
• 2 tbsp gram flour (besan)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp fenugreek seeds
• 2-3 green chilies split lengthwise
• 5-6 curry leaves
• 4-5 cloves of garlic chopped very fine
• 4 tbsp cooking oil
• Salt to taste

For Tempering:

• 2 tbsp ghee (clarified butter)
• Big pinch of asafetida
• ½ tsp red chili powder
• 2 dried whole red chilies

Method:

• Mix the yogurt, water, besan and turmeric powder, Whisk to ensure there are no lumps. Set aside.
• In a deep pan or wok heat 2 tbsp of oil. Add cumin, fenugreek, mustard seeds, curry leaves and green chilies. When they stop spluttering, add the besan yogurt mixture slowly, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
• Make sure you stir the yogurt mixture or it will curdle. Reduce wok heat if ingredients start to boil over.
• Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, for about 45-50 minutes.
• In a separate frying pan heat 2 tbsp of oil. Add onion and garlic and fry until the onion is tender. Now add chopped tomatoes, red chili powder, coriander powder and salt to taste; cook until tomatoes are mushy. Add this tomato mixture to the boiling Kadhi and stir well.
• Adjust thickness of sauce with the extra cup of boiled water (continuous simmering of Kadhi makes it thicker so go on adding boiled water if Kadhi becomes very thick).
• When Kadhi is ready turn off the heat. Add ¼ cup of chopped cilantro and take it out in a serving dish.
• Prepare ‘Tadka’: To temper Kadhi, heat ghee in a small pan, add asafetida, dry red chili and ½ tsp red chili powder; immediately pour this over Kadhi in dish before chili powder gets burned.
• Serve with piping hot plain boiled rice.

Do You Know?

Method to make Gram flour at home:

Take pre-cooked chickpeas, rinse thoroughly and drain. Spread evenly across an un-greased baking tray and cook on medium heat for 2–3 hours then turn off oven and leave overnight to cool. Place into a mortar and pestle and grind to a fine consistency.

Pithore Curry (Gram Flour Cubes Curry)

Pithore is cooked in delicious yogurt gravy with fresh spices.

Ingredients:

• 1 cup besan (Gram Flour)
• 1 cup yogurt
• ½ tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• 1 ½ cup water

For gravy:

• 1 cup onion paste
• 2 tsp ginger garlic paste
• 1 tsp red chili powder
• ½ turmeric powder
• 2 tbsp coriander powder
• 4 cloves
• 2 black cardamoms
• 1” cinnamon stick
• Salt to taste
• ½ cup yogurt
• 1 tsp garam masala powder
• ¼ cup cooking oil

Method:

• First prepare pithore: Mix together the gram flour, yoghurt, red chili powder, turmeric powder, salt. Add water and mix well. Heat the oil in a wok. Gradually pour the above mixture into the wok. Cook till the mixture leaves the sides of the wok. Spread the mixture uniformly in a greased tray. Let it set for 1 hour. Cut with a knife into 1" cubes or diamond shapes.
• Prepare Gravy: Heat the oil in a work. Add the cloves, black cardamoms and cinnamon sticks and sauté over medium heat for a few seconds.
• Add the onion, ginger-garlic paste, red chili powder, turmeric powder, salt and coriander powder. Fry till the oil separates.
• Add yogurt and again cook till oil separates from the masala.
• Now add the pithore pieces to it. Add 2 cups of water and bring to a boil.
• Reduce the heat now to low and simmer for 5 minutes. Sprinkle garam masala.
• Garnish with coriander leaves and serve hot with Roti or Poori.

Do You Know?

In Rajasthan gram flour is the major ingredient and is used to make some of the delicacies like Khatta (Kadhi), Gatte Ki Sabzi, Pakodi etc.

Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice.

The scarcity of water is substituted by more use of butter milk in Rajasthani cooking and less availability of green vegetables is substituted by more use of gram flour and lentils.

Besan Pithore (Gram Flour Cubes)

Pithore is a delicious Rajasthani dish made from gram flour. Although in appearance it resembles Dhokla but method of preparation is very different.

Serve it as a snack with masala tea or butter milk.

Ingredients:

• 1 cup besan (Gram Flour)
• 1 cup yogurt
• 1 tsp ginger garlic paste
• ½ tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• 2 green chilies chopped fine
• 2 tbsp coriander leaves chopped fine
• 2-3 tbsp cooking oil
• 1½ cup Water

For tempering Pithore:

• 2 tbsp cooking oil
• Pinch of hing (asafetida)
• ½ tsp black mustard seeds
• 1 tbsp lemon juice

Method:

• Mix together the gram flour, yoghurt, ginger-garlic paste, red chili powder, turmeric powder, salt, green coriander, and green chilies.
• Add water and mix well.
• Heat the oil in a wok (kadhai). Gradually pour the above mixture into the wok (kadhai).

• Cook on medium high heat till the mixture leaves the sides of the wok (kadhai).

• Spread the mixture uniformly in a greased thaali or tray. Let it set for 1 hour.

• Cut with a knife into 1" cubes or diamond shapes.

• Now heat the oil in a wok (kadhai) again.
• Add the mustard seeds; when they stop spluttering, add hing and the pithore pieces. Stir gently for a minute.
• Remove from the flame and arrange in a dish.
• Sprinkle the lemon juice on top.
• Garnish with green coriander and serve as a snack with butter milk or masala tea.

Do You Know?

In India, buttermilk is widely known as ‘chaas’ or ‘chaach’. It is known to be the liquid leftover after extracting butter from churned yoghurt (dahi) or cream. It is a salted drink. It is very popular in Gujarat and Rajasthan where it is drunk with the main meal.

It is known to aid digestion and is an excellent coolant in the Pakistani and Indian summers.

Mirchi Ka Pakoda

Mirchi Ka Pakoda can be perfectly teamed with Masala Chai (Tea) on a cold day. If you do not enjoy heat of the chilies, make pakodas with the Banana Peppers for a milder taste.

Ingredients:

• 10 straight green chilies
• Oil for frying

For Filling:

• 2 tbsp coriander powder
• 1 tbsp red chili powder
• 1 tbsp amchoor
• 1 tsp cumin seeds
• Salt to taste
• 2 tbsp lemon juice

For Batter:

• 2 cups besan (gram flour)
• 1 tbsp rice flour
• Pinch of hing (asafetida)
• ¼ tsp ajwain
• ½ tsp baking powder
• 2 tbsp oil
• Salt to taste

Method:

• Put the gram flour in a large mixing bowl with the ingredients required for the batter. Adding water, prepare medium thick batter. Keep aside for about 15 minutes.
• Mix properly all the ingredients required for filling in a small bowl and keep aside.
• Wash and pat dry all the chilies. Make one slit along the length of the chilies from just under the stem to just above the end of the chili. If you are using the hot chilies, you can reduce some of the heat by removing the seeds. For this insert the knife at the tip of chili and pluck the thick white vein in the middle along with the seeds.

• Now fill the slit in the chili with the stuffing, filling evenly one by one and keep them aside on a plate.

• Heat the oil in a kadhai or wok on medium flame. One by one dip the stuffed chilies in batter and gently drop into hot oil and deep fry until golden. Remove to a paper towel covered plate.

• Serve with some chopped onions and /or chutney of your choice.

Do You Know?

The hotness of a chili pepper is measured in Scoville Heat Units, named after the US pharmacist Wilbur Scoville. In 1912 he invented a test to measure how hot chilies could be. On the Scoville scale, a sweet pepper scores 0, a jalapeño pepper around 3000 and a Mexican habañero a scorching 500,000.

Pakodi Wali Kadhi

Spiced Gram flour dumplings cooked in delicious gravy of gram flour and yogurt with lots of chopped cilantro.

Ingredients:

For the Pakodis:

• 1 cup bengal gram flour (besan)
• 3-4 pods of garlic grated
• ½ tsp red chili powder (optional)
• 2 green chilies chopped finely
• ½ tsp cumin seeds
• Salt to taste
• Pinch of soda bi carbonate
• 1/2 cup of fresh finely chopped coriander
• Cooking oil for deep frying

For the Kadhi:

• 2 cups yogurt ( sour)
• 3 cups water
• 2 tbsp bengal gram flour (besan)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp fenugreek seeds
• 4-5 cloves of garlic chopped very fine
• Salt to taste

For Tempering:

• 4 tbsp ghee
• Big pinch of asafetida
• ½ tsp red chili powder
• 2 dried whole red chilies

Method:

• Mix the yogurt, water, 2 tbsp of bengal gram flour, turmeric powder, red chili powder and coriander powder and salt to taste. Whisk to ensure there are no lumps.
• In a deep pan or wok heat 2 tbsp of oil. Add cumin, fenugreek and mustard seeds. When they stop spluttering, add garlic and fry a little.
• Add the besan yogurt mixture slowly, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
• Make sure you stir the yogurt mixture or it will curdle. Reduce wok heat if ingredients start to boil over.
• Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, for about 45-50 minutes.
• Adjust thickness of sauce with the extra cup of boiled water (continuous simmering of Kadhi makes it thicker so go on adding boiled water if Kadhi becomes very thick).
• While the Kadhi is getting cooked as above, mix all the Pakodi ingredients together to form a thick batter (as for fritters). Heat the oil for deep frying, on a medium flame.
• Use a tablespoon (or your hand if you are more comfortable with that) to drop portions of batter into the hot oil. Fry till golden, drain, remove from the oil and add to the simmering Kadhi.
• When Kadhi is ready turn off the heat. Add ¼ cup of chopped cilantro and take it out in a serving dish.
• Adjust the tanginess of Kadhi by adding lemon juice if required.
• Prepare ‘Tadka’: To temper Kadhi, heat ghee in a small pan, add asafetida, dry red chili and ½ tsp red chili powder; immediately pour this over Kadhi in dish before chili powder gets burned.
• Serve with piping hot plain boiled rice.

Do you know?

The Gram flour or chickpea flour or besan is milled from hulled and roasted Kala Chana or Black Gram.

It has a slightly nutty flavor and earthy aroma. The high-protein content makes it ideal for the large vegetarian population in India.

Bread Pakoda

It is a common tea time snack in India. Bread slices are stuffed with potato peas mix and then fried. I prefer shallow frying.

Ingredients:

• 6 slices of Bread (preferably white bread)
• Oil for shallow frying

For Filling:

• 1 big potato
• ¼ cup green peas
• ½ tsp mustard seeds
• 1 small onion finely chopped
• 1 tbsp cilantro leaves finely chopped
• 1 tsp grated ginger
• 1 green chili finely chopped
• 1 tsp chat masala or amchur
• ½ tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp lime juice
• Salt to taste

For Batter:

• 1 cup besan (gram flour)
• ½ tsp ajwain
• ½ tsp turmeric powder
• ½ tsp red chili powder
• Pinch of asafetida
• ¼ tsp baking powder
• Salt to taste

Method:

• Boil and skin potato. Cut it into small pieces.
• Heat two tablespoons of oil in a frying pan.
• Add mustard seeds in the oil when it is hot. After they stop spluttering, add chopped onion in the frying pan and fry till it becomes golden brown.
• Add ground ginger and chopped green chili to the fried onion and fry for few seconds.
• Add turmeric powder, red chili powder and salt. Mix properly.
• Add now chopped potato and green peas and fry for some time. Remove from the heat.
• Mix in chat masala, chopped cilantro leaves and lemon juice. Stuffing is ready. Keep it aside.
• Put the gram flour in a large mixing bowl with the ingredients required for the batter. Add warm water, a little at a time; use a whisk to blend all together. The resulting batter should be like smooth and of medium consistency (thinner than the pancake batter). Batter is ready.
• Heat oil in a frying pan for shallow frying.
• Cut the sides of the bread. Put one slice on a flat surface. Cover this slice with the potato stuffing. Put now another slice on potato mix and press a little so that the potato mix sticks to both the slices.
• Dip the stuffed slices in the batter properly to cover entirely with the batter (do not leaves the stuffed slices long in the batter otherwise pakoda will absorb more water and will turn out soggy).
• Shallow fry it on medium heat until crispy brown from one side. Now with the help of a tong turn the bread pakoda and fry from other side too.
• Take out from the oil on a paper towel once it is done. Cut bread pakoda now in to two triangles.
• Fry other pakodas also in the same way.
• Serve hot with green chutney or ketchup.

Note: In the shops thick batter of besan is used, stuffed slices are cut into triangles before frying and pakodas are deep fried.

Do You Know?

• White bread is made from flour containing only the central core of the grain (endosperm).
• Brown bread is made with endosperm and 10% bran. It can also refer to white bread with added coloring (often caramel coloring) to make it 'brown'; commonly labeled in America as ‘Wheat’ bread.
• Whole meal bread contains the whole of the wheat grain (endosperm and bran). It is also referred to as 'whole grain' or 'whole wheat' bread, especially in North America.
• Whole grain bread can refer to the same as 'whole meal bread', or to white bread with added whole grains to increase its fiber content (i.e. as in "60% whole grain bread").

Mirchi Vada

Many varieties of chilies ( mirchi) are found in Rajasthan. Green big sized and long variety of chili peppers are split open and filled with potato mix and deep fried in batter of gram flour to make these yummy vadas.

Ingredients:

• 6 large green chili peppers or banana peppers

• Oil for frying

For Filling:

• 2 large potatoes
• 1 small onion finely chopped
• 1 tbsp cilantro leaves finely chopped
• 1 tsp chat masala
• ½ tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp lime juice
• Salt to taste

For Batter:

• 1 cup besan (gram flour)
• ½ tsp turmeric powder
• Pinch of asafetida (hing)
• ½ tsp baking powder
• Salt to taste

Method:

• Boil and skin potato. Mash and mix in it all other ingredients required for filling.
• Heat 1 tbsp of oil in a pan. Add potato mix in it and fry for 3-4 minutes. Remove from heat and keep aside.
• Put the gram flour in a large mixing bowl with the ingredients required for the batter. Add warm water, a little at a time; use a whisk to blend all together. The resulting batter should be like thick pancake batter. Keep aside.
• Wash and pat dry all the chili peppers. Make one slit along the length of the chilies from just under the stem to just above the end of the chili. If you are using the hot chilies, you can reduce some of the heat by removing the seeds. For this insert the knife tip and pluck the thick white vein in the middle along with the seeds.

• Now fill the slit in the chili with the potato mix.

• Heat the oil for deep frying on a medium flame.
• When the oil is ready for frying, dip one chili in the gram flour batter to coat well on all sides. Put it into the oil and fry till golden all over turning occasionally.
• Remove and drain on paper towels. Fry remaining chilies in the same way.
• Serve hot with Chutney.

Do you know?

There are several remedies for the effects of eating a pepper that is too hot for you.

• Eventually, you can build up tolerance to the heat of peppers, and will be able to eat hotter and hotter chilies without having to resort to the cures.
• Many people recommend drinking tomato juice or eating a fresh lemon or lime, the theory being that the acid counteracts the alkalinity of the capsaicin.
• Some people won't begin eating hot peppers without a pitcher of cold water handy, though this is not the best idea. The capsaicin, which is oil, does not mix with the water but is instead distributed to more parts of the mouth.
• More useful solutions include drinking milk (rinsing the mouth with it as you sip) or eating rice or bread, which absorb the capsaicin.

Tamaatar Ka Pakoda ( Stuffed Tomato Fritter)

A colorful and tasty tea time snack…..tomatoes are stuffed with potato mix and then fried like pakodas (fritters).

Ingredients:

• 6 small hard red tomatoes

• Oil for frying

For Filling:

• 1 large potato
• 1 small onion finely chopped
• 1 tbsp cilantro leaves finely chopped
• 1 green chili finely chopped
• 1 tsp chat masala
• ½ tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp lime juice
• Salt to taste

For Batter:

• 1 cup besan (gram flour)
• ½ tsp turmeric powder
• ½ tsp red chili powder
• Pinch of asafetida
• ½ tsp baking powder
• Salt to taste

Method:

• Boil and skin potato. Mash and mix in it all other ingredients required for filling.
• Heat 1 tbsp of oil in a pan. Add potato mix in it and fry for 3-4 minutes. Remove from heat and keep aside.
• Put the gram flour in a large mixing bowl with the ingredients required for the batter. Add warm water, a little at a time; use a whisk to blend all together. The resulting batter should be like thick pancake batter. Keep aside.
• Wash the tomatoes and set dry. Cut the top of tomato like a cap. Gently scoop out the centers. Now fill the hollow tomato with the potato mix.

• Heat the oil for deep frying on a medium flame.
• When the oil is ready for frying, dip one stuffed tomato in the gram flour batter to coat well on all sides. Put it into the oil and fry till golden all over turning occasionally.
• Remove and drain on paper towels. Fry remaining tomatoes in the same way.
• Serve hot with green chutney.

Do You Know?

The USDA claims that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked).

For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds (stuffing is never recommended for turkeys to be grilled, smoked, fried, or microwaved)

Kanda Besan Bhaji

Kanda means onion. Onions with besan is an extremely delicious dish. Small sized onions or just the bulbs of spring onion are cooked with roasted besan.

It is very easy to cook and will not take more than ten minutes to prepare.

It is ideal to be served with roti or paratha.

Ingredients:

• 12-15 bulbs of spring onion or small onions
• 4 tbsp besan (gram flour)
• Pinch of asafetida
• ½ tsp cumin seeds
• 2 dry red chilies broken into pieces
• 2 cloves of garlic
• 1 tsp ginger powder
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 1 tsp amchur powder
• 3 tbsp cooking oil

Method:

• Separate bulbs from the greens of spring onions. Trim off the roots and peel the outer layer of the bulb off to access the tender, crunchy interior.
• In a small kadhai or wok roast the besan (without adding oil) until light brown. Keep aside for later use.
• Heat the oil in a pan and add asafetida and cumin seeds. When the seeds begin to splutter, add the garlic. Stir-fry till brown; now add the red chili pieces and fry till they are little darker.
• Add onion bulbs and stir-fry. Mix in coriander powder, salt, chili powder, turmeric powder, amchur powder and the garam masala. Stir fry for 3-4 minutes till onions are transparent.
• Add roasted besan and mix till all are blended.
• Serve with dal, rice / roti.

Do You Know?

• Gram flour contains a high proportion of carbohydrate but no gluten.
• Gluten is the substance that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten.
• Some examples of non-gluten flours are rice (brown and white), potato, chickpea, quinoa, cornmeal, soy, sorghum, and buckwheat.
• Breads and baked goods made solely with non-gluten flour have different characteristics than baked goods made with gluten flour.
• The texture is much more dense and crumbly because the dough made with gluten-free flour does not rise. Many people prefer the dense texture.
• Various types of baked goods made with gluten-free flour are also full of flavor and some have even better nutritional profiles than baked goods made with gluten flour.

Besan Ka Halwa (Chickpea Flour pudding)

The Halwa is one of the most popular Indian desserts that have spread in every corner of the World.

Chickpea Flour Halwa, great to taste, hardly takes few minutes to be prepared.

Ingredients:

• 1 cup besan (gram flour)
• ½ cup ghee
• ¾ cup sugar
• ¾ cup warm water
• 1 tsp cardamom powder
• Fried or roasted chopped almonds, cashew nuts and pistachio

Method:

• Heat ghee in a wok on medium heat, add besan and fry till it becomes light brown.
• Add warm water and sugar together. Stir continuously. When it thickens remove from heat.(Add little water at a time, and stop adding water when you get right consistency of halwa).
• Mix in cardamom powder and nuts.
• Serve hot.

Bitter gourd Kadhi

Serve this nutritious dish with piping hot plain boiled rice.

Ingredients:

• 2 tbsp besan ( Gram flour)
• 2 cups sour yogurt churned to get smooth paste
• 1 bitter gourd (karela) sliced
• 1 medium onion sliced
• 5-6 green chilies longitudinally sliced
• 1 tbsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp panch phoran
• 2 cloves of garlic
• 2 whole dried red chilies
• ¼ tsp asafetida powder
• Salt to taste
• 1/2 cup of fresh finely chopped coriander
• 1 cup Boondi ( It is a small pea shaped savory available in Indian Grocery Stores)
• 2 tbsp lemon juice
• 2 tbsp cooking oil
• 2 tbsp ghee

Method:

• Mix yogurt, 8 cups of water, Bengal gram flour, turmeric powder, red chili powder, and salt. Whisk to ensure there are no lumps.
• In a deep pan heat oil. Add asafetida powder and panch phoran seeds. When they stop spluttering, add garlic and whole red chilies.
• Now add besan yogurt mixture to it and stir continuously. First cook on a high flame till the mixture boils. Simmer then and allow cooking slowly.
• Add sliced bitter gourd, sliced onion and green chilies.
• Boil for 8-10 minutes. Add water if necessary.
• Add Boondi and chopped coriander leaves (keep few for garnishing). Take out in a serving dish. Adjust sourness by adding lemon juice.
• Tempering: To make ‘tadaka’, heat ghee in a small pan, add pinch of asafetida and ½ tsp red chili powder, pour immediately over kadhi before chili powder gets burned.
• Garnish with chopped coriander.
• Serve hot with plain boiled rice or Roti and sabji of your choice.

Do You Know?

Fenugreek seeds contain a high percentage of mucilage - a natural gummy substance present in the coatings of many seeds. Although it does not dissolve in water, mucilage forms a thick, gooey mass when exposed to fluids. This soft mass is not absorbed by the body, but instead passes through the intestines and triggers intestinal muscle contractions. Both actions promote the emptying of intestinal contents. Therefore, fenugreek is a mild but effective laxative.

Besan Ka Cheela (Chickpea Pancake)

This recipe makes great breakfast for everyone and especially for those who want to avoid eggs.

Ingredients:

• 1 cup besan (chick pea flour)
• Salt to taste
• A pinch of asafetida
• ½ tsp red pepper powder
• ¼ tsp fine garlic paste
• A pinch of ENO Salt
• Cooking Oil

Method:

• Place besan (chickpea flour), salt, red pepper powder, garlic paste and asafetida in a large mixing bowl. Add enough water to make a smooth batter (stirring continuously). You may use your hand or a whisk. Keep aside for at least 1 hour.
• Prepare Cheela: Add ENO and mix well. Now spread ¼ tsp of oil on a non-stick skillet over medium heat. When it is hot, wipe off the oil from the pan with a cloth or tissue paper. Stir the batter and pour a ladle full of batter in the center of skillet. Spread the batter with the back of the ladle. Pour one spoonful of oil from the sides of Cheela.
• Cook uncovered for 2-3 minutes. Turn over and cook for one more minute until it is golden crispy.
• Repeat with remaining batter, stirring before using.
• Serve with Cilantro chutney or Tomato chutney or Mango chutney and plain yogurt or Raita.

Do You Know:

A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Pancakes exist in several variations in many different local cuisines. Pancakes can be eaten at different times of the day depending on local tradition.

A crepe is a popular variety of pancake of French origin.

In India, a dish called the Cheela (sometimes called Pooda) is a variety of Pancake. They can be made either sweet or salty and are of different thickness as per region. They are made in a frying pan and are of a similar batter as their European counterparts.