I had made some fritters the earlier day and there was so much batter leftover, i did not want to throw it away and neither in mood to make more fritters..so i left it in the fridge. Next day i wanted to prepare something for breakfast and there was not much options too ... then i got a idea to prepare this recipe. I modified the batter by adding methi (fenugreek) leaves,onions, channa masala and prepared this pancake. It was almost 1 cm thick and it was very yummy. It should be eaten hot to enjoy it fully.
Ingredients:
- 1 cup chick pea flour (besan)
- 1/2 cup kasuri methi (dry fenugreek leaves) or 3/4 cup fresh fenugreek leaves
- 1 tsp channa masala
- 1/2 tsp jeera powder
- 1/4 tsp chilli powder
- pinch of baking powder
- 1/2 cup chopped onions
- 1/2 coriander powder
- 1 tbsp oil for each pancake
- salt to taste
Cooking Procedure:
Mix all the above ingredients except oil in a bowl.
Add water till it becomes a nice smooth flowy paste not too thick or too thin
Heat 1 tbsp in a 6 inch frying pan
Add half of the batter cover it and cook in medium flame
After 5 -7 minutes turn it and cook for another 5 min or till both sides are golden brown
Your pancake is ready, repeat the procedure for next pancake. This measurement will give u two pancakes.
Serve hot with butter topping (Optional)
I am sending this recipe to the wonderfull event Think Spice Think Fenugreek hosted by Priya started by Sunita
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