Stuffed Buckwheat Pancakes ( Know Your Flours )

by Tarla Dalal

Added to 3 cookbooks
This recipe has been viewed 2846 times

Stuffed buckwheat pancake, we have tweaked a traditional recipe to make it a tad healthier using tofu, which is brimful with the goodness of protein, calcium, vitamin a and folic acid.

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Preparation Time: 25 mins
Cooking Time: 30 mins
Makes 6 pancakes

Ingredients

For The Stuffing
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 cup sliced onions
1/4 tsp asafoetida (hing)
1/2 cup potatoes , boiled and cut
into 25 mm. (1”) cubes
1/4 cup boiled green peas
1 tsp dried mango powder (amchur)
1/4 cup tofu (soya paneer) cut
into 25 mm. (1”) cubes
salt to taste

For The Batter
1 cup buckwheat (kutto or kutti no daro) flour
1 cup curds (dahi)
1 tbsp grated ginger (adrak)
1 tbsp finely chopped chillies
1/4 cup chopped coriander (dhania)
salt to taste

Other Ingredients
3 1/4 tsp oil for greasing

Method
For the stuffing

Heat the oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the onions and asafoetida, mix well and sauté on a medium flame will they turn translucent.
Add the potatoes, dry mango powder, tofu, salt, mix well and sauté on a medium flame for another minute, while stirring continuously.
Divide the stuffing into 6 equal portions and keep aside.

For the batter

Combine the buckwheat flour and curds together in a large bowl and mix well. Keep aside for 1 hour. Keep aside for 1 hour.
Add the ginger, green chillies, coriander and salt and mix well. Keep aside for 1 hour.
Divide the batter into 6 equal portions and keep aside.

How to proceed

Grease a 150 mm. (6") in diameter non- stick pan, using ¼ tsp of oil and ,pour a portion of the batter in an even layer.
Cover and cook, using ½ tsp of oil till it turns golden brown from both the sides.
Place one portion of the stuffing mixture on the pancake and fold it to make a semi-circle.
Repeat with the remaining batter and stuffing to make 5 more stuffed pancakes. Serve hot.

RECIPE SOURCE : Know Your Flours