Paneer Pancakes


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You have to taste this dish to believe how wonderful it is. Prepare and store the pancakes ahead to reduce final preparation time.

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Makes 6 to 8 servings
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For The Pancakes
100 gms plain flour (maida)
300 ml milk
1 egg or 3 tsp ghee
a pinch of salt

For The Filling
300 gms finely chopped paneer (cottage cheese)
1 chopped onion
3 chopped green chillies
1/2 tsp chilli powder
1 tbsp ghee
salt to taste

For The Sauce
900 gms tomatoes
1/2 tsp chilli powder
1/4 cup fresh cream
3 to 4 tsp sugar
2 tbsp tomato ketchup
salt to taste

For The Topping
4 tbsp grated processed cheese

For the pancakes

  1. Mix the flour, milk, egg and salt. Leave the batter for 20 minutes.
  2. Prepare pancakes in a frying pan, using a little ghee or butter while frying. Use a non-stick ghee frying pan if the use of egg has been omitted.

For the filling

  1. Fry the onion for 1/2 minute in the ghee.
  2. Add the chillies and fry again for 1/2 minute.
  3. Switch off the gas and add the paneer, chilli powde and salt. Mix well.

For the sauce

  1. Cut the tomatoes into big pieces, add 1 teacup of water and cook. When cooked, take out a soup by passing through a sieve.
  2. Add the chilli powder, tomato ketchup, sugar and salt and boil for 15 minutes.
  3. Add the fresh cream and mix well.

How to proceed

  1. Grease a baking dish and spread a little sauce at the bottom. Put a pancake over it and spread a little filling and again a little sauce at the bottom. Put a pancake over it and spread a little filling and again a little sauce.
  2. Repeat and build up layers of pancakes, filling and sauce.
  3. Finally cover with some more sauce and top with the grated cheese.
  4. Bake in a hot oven at 450°f for 10 to 15 minutes until cooked.
  5. Serve hot.
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