Recipe- Eggless Yorkshire Pudding With Onion Gravy And Minty Peas

Eggless Yorkshire Pudding is an English side dish. Although I made Eggless Yorkshire Pudding, Yorkshire pudding is traditionally made from batter consisting of eggs, flour, and milk or water. The dish is sometimes served with beef and gravy and is a staple of the traditional British Sunday roast.

The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or minty green peas with onion gravy.

Ingredients

For Pudding/Puds

1 ½ cup All Purpose Flour / Maida
¾ cup Yogurt /Dahi or Dairy Free Yogurt
¾ cup Milk / Coconut Milk
1 tsp Baking Soda
Salt / Namak
1-2 tbsp Oil
1 tsp Lemon Juice
Oil for Greasing

For Onion Gravy

1 Medium Sized Onion Sliced
1-2 Garlic Minced
1-2 tbsp All Purpose Flour
1 tsp Dried or Fresh Thyme
1 tsp Black Pepper Powder
Salt / Namak
1 tbsp Oil
1 cup Vegetable Stock
¼ cup Red Wine (optional)

For Minty Peas

1-2 cup Frozen Green Peas
¼ cup Finely Chopped Mint Leaves
1 tsp Minced Garlic
Salt / Namak
½ tsp Black Pepper
½ tsp Oil

Method

For Pudding Batter/Puds

* In big mixing bowl sieve flour with baking soda, salt and mix it well.

* Add yogurt, milk, oil, lemon juice and mix it well and whisk it with hand mixer or you can use food processer and make smooth thick but lump free batter.

* Cover it and keep aside in warm place for at least an hour.

For Minty Peas

* In sauce pan add green peas with little salt, boil it for 3-4 minutes and drain it (do not throw the drained water, use as a vegetable stock in onion gravy)

* Wipe sauce pan and heat it, add oil, minced garlic, boiled green peas, chopped mint leaves, black pepper powder, little salt and sautéed it for 2 minutes, remove it in bowl and keep aside.

For Onion Gravy

* In same pan add oil, sliced onion, minced garlic and stir fry it till soft golden brown.

* Now add flour and mix it well, add vegetable stock, salt, black pepper powder and boil it for 2-3 minutes then add wine, thyme, stir it again and cook it for 1-2 minutes. Remove it from the flame and keep aside.

Process for Pudding/Puds

* Preheat oven on 425 F.

* Take the batter which we kept aside for an hour and stir it well.

* Grease the muffin pan or cupcake pan with oil, pour the batter mixture in that and fill the ¾ batter in it.

* Place the filled muffin pan into the preheated oven and bake it for 15-18 minutes till golden brown puff.

* Remove it and serve fresh Eggless Yorkshire Pudding with onion gravy and minty peas