Baked vegetables in pancakes
Pancakes stuffed with paneer and spiced vegetables, baked in tomato sauce
Thin pancakes folded around a spiced paneer and vegetable filling, baked in a garlicky tomato sauce under cheese and capsicum. Serve hot with green and mint chutneys.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pancakes
- 7 oz plain flour
- 2 cups milk2 cups
- ½ tsp salt
- 1 pinch bicarbonate of soda
- 1 tbsp oilfor the pan
For the filling
- 1 tbsp oil
- 2 onionsmedium, chopped
- 2 tomatoeschopped
- 9 oz paneerdiced
- 10 ½ oz mixed vegetables (potatoes, carrots, French beans, peas)2 cups, chopped and boiled
- 2 tsp garlic paste
- 2 tsp ginger paste
- 2 tsp chilli paste
- 1 tbsp lemon juice
- 1 tsp clove-cinnamon powder
- 1 tsp saltor to taste
- 1 tsp sugaror to taste
For the tomato sauce
- 1 ⅓ lb tomatoesblanched and pureed
- 2 tbsp tomato ketchup
- 1 tsp garlic paste
- ½ tsp chilli powder
- ½ tsp saltor to taste
- 1 tsp sugaror to taste
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Method
0/8 doneStep 1: Whisk 7 oz plain flour, 2 cups milk, ½ tsp salt and 1 pinch bicarbonate of soda into a smooth batter. Leave it to rest for half an hour.
30 minStep 2: Mix 1 ⅓ lb tomatoes, 2 tbsp tomato ketchup, 1 tsp garlic paste, ½ tsp chilli powder, ½ tsp salt and 1 tsp sugar in a pan and simmer for 5 minutes.
5 minStep 3: For the filling, heat 1 tbsp oil and sauté 2 onions for 2–3 minutes. Add 2 tomatoes, 9 oz paneer, 10 ½ oz mixed vegetables (potatoes, carrots, French beans, peas), 2 tsp garlic paste, 2 tsp ginger paste, 2 tsp chilli paste, 1 tbsp lemon juice, 1 tsp clove-cinnamon powder, 1 tsp salt and 1 tsp sugar. Cook for 5 minutes.
8 minStep 4: Lightly grease a non-stick pan with a few drops of 1 tbsp oil and heat it over a medium heat. Pour in enough batter to make a thin 15 cm pancake and cook for about 1 minute a side until set and lightly spotted. Repeat to make about 12.
20 minStep 5: Put 2 tablespoons of filling on each pancake and fold it over, overlapping one side.
Step 6: Heat the oven to 350°F. Arrange the stuffed pancakes in an ovenproof dish and pour the tomato sauce over them.
Step 8: Bake for 20 minutes until the cheese melts. Serve hot with green and mint chutneys.
20 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 25 g
- Carbs
- 62 g
- Fat
- 23 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baked vegetables in pancakes take?
- About 90 minutes in total: 45 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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