Photo of Besan ka puda by WW

Besan ka puda

Points® value
Total Time
50 min
30 min
20 min
These savoury pancakes are a popular dish for breakfast in India. They’re made with chickpea flour, and packed with plenty of vegetables and fresh herbs.



2 large, deseeded & diced

Spring Onions

2 medium, trimmed & thinly sliced

Coriander, fresh

15 g, finely chopped

Carrots, raw

1 small, peeled & coarsely grated


1 medium, trimmed and coarsely grated

Red onion

1 small, thinly sliced

Chickpea Flour

150 g, (Gram flour

Chilli, green or red

1 individual, deseeded and finely chopped

Root Ginger

15 g, grated

Calorie controlled cooking spray

4 spray(s)

Plain Soya Yogurt

100 g


1 medium


  1. Combine the tomatoes, spring onions and 1 tablespoon of the chopped coriander in a bowl. Season to taste, then cover and set aside in the fridge.
  2. Toss the carrot, courgette and red onion together in a bowl with the salt. Transfer to a sieve, place it over the bowl and set aside for 10 minutes, then gently press the excess water out of the veg. Discard the liquid.
  3. Meanwhile, put the chickpea flour into a large bowl, season and whisk in 250ml cold water until you have a batter that’s the consistency of single cream.
  4. Whisk in the chilli, ginger, remaining coriander and the drained vegetables. Set aside for 10 minutes to rest.
  5. Mist a 19cm nonstick frying pan with cooking spray and set it over a medium heat. Once hot, pour in a quarter of the batter and swirl so the base of the pan is completely covered.
  6. Reduce the heat to low and cook for 2-3 minutes until the bottom of the pancake is golden. Flip and cook for a further 2 minutes, then transfer to a plate and keep warm. Repeat with the rest of the batter to make 4 pancakes.
  7. Fold the pancakes in half, scatter over the tomato mixture, spoon over the yogurt and serve with the lime wedges.


The pancakes can be frozen for up to 1 month.