Ingredients:
For the pancake:
Refined flour - 60 gms
Corn flour - 2 tsp
Potato flour - 40 gms
Turmeric -1/2 tsp
Salt to taste
Oil - 2 tsp
For the filling:
potatoes - 80 gms
Spinach - 400 gms
Olive oil -2 tbsp
Pine nuts - 1 1/2 tbsp
feta cheese - 60 gms
Cream - 40 ml
Red chilli flakes - 1/2 tsp
Salt to taste
For the tomato relish
Tomatoes - 200 gms
Olive oil -2 1/2 tsp
Onions - 50 gms (chopped)
Garlic cloves - 2 (chopped)
Pomegranate molasses - 2 tsp
Dry mint powder - 1/2 tsp
Paprika powder - 1/2 tsp
Salt to taste
Method:
For the pancake:
For the pancake:
Refined flour - 60 gms
Corn flour - 2 tsp
Potato flour - 40 gms
Turmeric -1/2 tsp
Salt to taste
Oil - 2 tsp
For the filling:
potatoes - 80 gms
Spinach - 400 gms
Olive oil -2 tbsp
Pine nuts - 1 1/2 tbsp
feta cheese - 60 gms
Cream - 40 ml
Red chilli flakes - 1/2 tsp
Salt to taste
For the tomato relish
Tomatoes - 200 gms
Olive oil -2 1/2 tsp
Onions - 50 gms (chopped)
Garlic cloves - 2 (chopped)
Pomegranate molasses - 2 tsp
Dry mint powder - 1/2 tsp
Paprika powder - 1/2 tsp
Salt to taste
Method:
For the pancake:
- In a bowl,blend refined flour, cornflour, potato flour, turmeric, salt and oil with 100 ml water to make a smooth batter. Strain.
- On a hot griddle plate, ladle out the batter and make small pancakes.
For the filling:
- Process the potatoes, cut into cubes and boil.
- Blanch spinach leaves.
- Heat olive oil, saute boiled potatoes, spinach, pine nuts, feta cheese, cream and chilli flakes. Check the seasoning.
For the tomato relish:
- Blanch tomatoes, peel and dice.
- Heat olive oil, saute onions, garlic and tomatoes and cook the mixture.
- Add pomegranate molasses, mint powder, paprika powder and salt.
- Blend coarsely.
To Serve:
- Warm the pancake, half fold it with the filling and place on a plate.
- Spoon the tomato relish on top and serve hot.
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