Usually, these thin North Indian pancakes are served with tea or a snack and eaten with a dollop of achaar (spicy pickle). When I was growing up, my mother often made them for breakfast. They were easy, nutritious, and exceptionally delicious. I now make these for my girls as a wonderfully healthy, protein-filled, and gluten-free meal or snack. Keep the batter handy—it will last for up to a week in the fridge.
*My mother prefers to make poora batter in a blender so all the ingredients combine really well and the result is a smoother poora. If using the blender, add the water first and then the remaining ingredients, and blend on the highest speed until smooth. I prefer a little crunch in my pooras, so I like to add another ½ onion, diced, to the batter just before cooking.
Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.