Stuffed Cauliflower Pancakes ( Weight Loss After Pregnancy )

by Tarla Dalal

Added to 7 cookbooks
This recipe has been viewed 3171 times

Stuffed cauliflower pancakes, yummy…is all you will say as you enjoy this low calorie, wholesome wheat flour pancake filled with cauliflower mozzarella cheese filling. An ideal snack for evenings

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Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 stuffed pancakes

Ingredients

To Be Mixed Into A Smooth Batter
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
1/4 cup low-fat milk
(99.7% fat-free , readily
available in the market)
salt to taste

For The Cauliflower Stuffing
1 tsp oil
1 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
1/4 cup finely chopped onions
3/4 cup grated cauliflower
1/4 cup grated low-fat paneer
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp finely chopped corriander

Method
For the batter

Combine all the ingredients in a bowl along with 1/2 cup of water and mix well to make a smooth batter. Keep aside.

For the cauliflower stuffing

Heat oil in a small non-stck kadhai, add the green chillies, ginger and onions and saute on a medium flame for 2 to 3 minutes.
Add the cauliflower, sprinkle a little water and saute on a slow flame for 3 to 4 minutes or till the cauliflower is cooked.
Add the paneer, turmeric powder, salt and corriander, mix well and cook on a slow flame for 2 minutes, while stirring gently.

How to proceed

Heat a non-stick pan, pour a ladleful of the batter and tilt the pan around quickly so that the batter coats the pan evenly.
Cook the pancake on both the sides using ¼ tsp of oil for 30 seconds approximately.
Remove the pancake on a plate and spread ¼th of the stuffing on one edge.
Fold the pancake to make a semi-circle and press it lightly.
Repeat with the remaining ingredients to make 3 more stuffed pancakes. Serve immediately.

RECIPE SOURCE : Weight Loss After Pregnancy