Stuffed Buckwheat Pancakes ( Know Your Flours )
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 17548 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.
- 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.
- 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.
- 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.
Nutrient values (Abbrv) per pancake
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