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Preparation Time : 60
Cook Time : 15
Total Time : 75
1 cup wheat flour
1/2 cup curd
1/2 cup water to make batter
1 finely chopped onion
1 finely chopped tomato
1/4 Cup grated beetroot
1/4 cup peas paste
1/2 cup crumbled paneer
1/2 cup freshly chopped coriander leaves
1 teaspoon ginger and garlic paste
1/2 teaspoon garam masala powder
1/2 teaspoon cumin powder
1 teaspoon dried mango powder
1 teaspoon chopped green chillies
1/2 teaspoon turmeric powder
2 tablespoon refined oil
1 teaspoon salt (to taste)
In a bowl add flour, curd and water and mix it nicely.
The consistency should be little thin from the batter we make for pakoras so keep on pouring water little by little and mix nicely so that there are no lumps.
Keep the batter aside for 1 hour
Now add cumin powder, mango powder, garam masala powder, salt, ginger and garlic paste, onion, coriander leaves and green chillies and mix nicely.
Now divide the batter into 3 parts
In first part add turmeric powder and tomatoes and mix nicely
In 2nd part add grated beetroot and mix nicely
In 3rd part add peas paste and mix nicely
Now heat oil in a non-stick pan and spread 1 portion of green batter and spread gently.
When it is fried from one side, brush little oil on top and flip the side and let it fry nicely from other side too.
When it is fried properly from both sides take it out on a plate.
In a similar fashion make pancakes from yellow and red batter.
For the filling: take crumbled paneer and add chaat masala.
Keep the pancake on a kitchen towel and put paneer stuffing in the centre.
Then roll the pancake.
Cut the pancakes from centre and serve with ketchup or meethi chutney.
You can make pancakes without stuffing also.
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