Ingredients: cup Gram flour (besan), cup Tomatoes - very finely chopped, Green Chilli - finely chopped, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, pinch Asafoetida (hing), teaspoon Amchur (Dry Mango Powder) - (optional), - to taste, cup Water, Oil - to drizzile while cooking, cup Jaggery - grated, cup Whole Wheat Flour, cup Water - (adjust), Oil - to drizzle, tomato pasta sauce - as needed, Chutney (Coriander & Mint) - as needed, (Dhania) Leaves - a few, Vegetarian diet
Instructions: To begin making the Khatta Meetha Pudla Recipe, we will make Khatta pudla and meetha pudla separately to prepare Khatta Meetha Pudla RecipeTo Make Khatta Pudla:In a mixing bowl, combine the gram flour, tomatoes, green chillies, turmeric powder, red chilli powder, a pinch of asafetida, salt to taste, water  and mix it well and set aside for 10 mins.Heat a non-stick tawa on a medium flame and grease it lightly with oil.Pour 1/4th portion of the mixture on it and spread it evenly using a ladle to make a thin pancake.Sprinkle few chopped coriander leaves and cook on both the sides until it become golden brown. Repeat to prepare pudla from the rest of the batter.To make Meetha Pudla:In a mixing bowl, soak jaggery in water for few mins until it melts properly.Now add whole wheat flour and mix it well using whisk so no lumps arise.Heat non stick tawa and grease a oil on it on medium flame.Pour 1/4th portion of mixture using ladle and spread it evenly to make thin pancake.Cook on both the sides until it becomes golden brown. Repeat to use all the batter.Serving:Place one khatta pudla, apply some tomato ketchup and green chutney on it, sprinkle coriander leaves. On top, place meetha pudla and cut them into pieces or serve as whole.Serve Khatta Meetha Pudla Recipe as an evening snack with masala chai.