Stuffed Pancakes with Paneer in Tomato Gravy
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 64 cookbooks
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Pancakes topped with sweet treats like honey , sauces and even ice-cream are quite common, and so are pancakes stuffed with cheesy mixtures, fruits or dry fruits . But, this savoury delight will surely outdo all the pancakes creations you have ever tried so far!
Here, soft and luscious pancakes are stuffed with a peppy paneer mixture, drowned in a tangy tomato gravy, topped with cheese, and baked to perfection. The rich gravy, which features cashews, onions and ample tomatoes, has a rich flavour and texture; and mingles beautifully with the pancakes and cheese to create a uniquely-textured dish bursting with flavours. Serve the Stuffed Pancakes with Paneer in Tomato Gravy immediately on baking.
- Combine all the ingredients along with approx. ¼ cup of water in a deep bowl and mix well till no lumps remain to make a batter of pouring consistency.
- Pour a spoonful of the batter on a greased non-stick tava (griddle) and rotate in a circular motion to get a 100 mm. (4”) diameter thin circle.
- When the pancake begins to peel off, turn the pancake around and cook on the other side till light golden brown spots appear.
- Repeat steps 2 and 3 to make 3 more pancakes. Keep aside.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the paneer, coriander, coriander-cumin seeds powder, chilli powder and salt, mix well and cook on a medium flame for 1 minute.
- Divide the stuffing into 4 equal portions. Keep aside.
- Combine the onions, tomatoes, cashews and kashmiri dry red chillies and blend in a mixer till smooth, without using any water. Keep aside.
- Heat the oil in a broad non-stick pan, add the tomato mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the tomato ketchup, milk, sugar, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
- How to proceed
- 1. Place a pancake on a clean, dry surface, place a portion of the stuffing on one end of the pancake and fold over it to make a semi-circle.
- 2. Repeat step 1 to stuff 3 more pancakes. Keep aside.
- 3. Take a flat baking dish, pour ¼ cup of the tomato gravy and spread it evenly.
- 4. Place 4 stuffed pancakes on it, pour the remaining tomato gravy evenly over it. Finally sprinkle the cheese.
- 5. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
- Serve immediately.
Nutrient values per serving
|Vitamin A||642.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||17.3 mg|
|Folic Acid||41.5 mcg|
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