Gur ke pude
Gur ke pude, from above
VegPunjab

Gur ke pude

Jaggery pancakes with fennel. Monsoon tea time, sorted in one bowl.

25 minTime
5 gProtein each
mildSpice
Sawan in a skillet2 chapters · 1 min read

Make it your way

Grandma's wayAtta, gur and saunf, the Sawan tea time classic.
The original
270kcalsame
5 gproteinsame
4 gfibresame
25minutessame

Gur ke pude.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)1¼ cups atta
Jaggery½ cup, grated
Waterabout 1 cup, warm
Milk3 tbsp
Fennel seeds½ tsp, lightly crushed
Cardamom¼ tsp
Ghee2 tbsp, for cooking

Method

4 steps
  1. 1Dissolve the jaggery in the warm water and strain out any grit.
  2. 2Whisk the atta with the jaggery water and milk until smooth, then add fennel and cardamom. Rest 10 minutes.
  3. 3Heat a tawa on medium, smear ghee, pour a ladle of batter and spread gently into a 12 cm round.
  4. 4Drizzle ghee around the edge, flip and cook 1 minute more.
Serve it like this

Fold each pude in half and stack on a plate. Serve warm with chai, or pack two in foil for a sweet tiffin.

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Make it a meal

What goes with Gur ke pude: a bread or rice, a side, something to drink and something sweet.

On the side Baingan bharta40 min
On the side Aloo gobi35 min
To drink Masala chai10 min
To drink Sweet lassi10 min
Something sweet Payesh70 min
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