August 29, 2017


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


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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