Pudla: Indian Spinach Pancakes With Chili Yogurt
[Vegan, Gluten-Free]

To Make the Pancakes:

1. Place the chickpea flour, yogurt, salt, and turmeric in a large mixing bowl and pour half the measured water into the mixture, mixing quickly using a spoon or fork or with your hand, then gradually pour in the rest of the water until the batter is smooth, the consistency of a pancake batter or thin cream.
2. Add the rest of the pancake ingredients except for the oil. Whisk the batter thoroughly and taste, adding more garlic, ginger, chili, or salt if needed.
3. Make the chili yogurt by mixing together all the ingredients in a small bowl.
4. To make the pancakes, heat a non-stick pancake or frying pan (skillet) until very hot, then turn the heat down to medium. Pour around 1-1 1/2 tablespoons of the batter into the pan and immediately spread out in a circular motion using the back of the spoon, but do not press too hard.
5. Lightly pour half a teaspoon of oil (a few drops on all sides) on the edges of the pancake so that the underside of the pancake becomes lightly brown. After about a minute the underside should be cooked and tinged golden brown, then flip the pancake. Leave the other side to cook for another minute, adding another few drops of oil on the edges of the pancake if you wish. If both sides are not golden brown, flip one more time on both sides.
6. Place the cooked pancake onto a plate lined with a sheet of kitchen towel. Repeat with the rest of the pancakes, stacking them on the plate until they are all cooked.
7. Serve the pancakes hot (or they can be eaten cold), with a generous spoonful of chili yogurt and radishes.

To Make the Garlic, Ginger, and Chili Paste:

1. Chop the ingredients for each paste into small pieces, then crush into a paste using a pestle and mortar.
2. Alternatively, blend them together in a small blender or food processor.