Photo of Indian-spiced paneer pancakes by WW

Indian-spiced paneer pancakes

Points® value
Total Time
40 min
15 min
25 min
Chickpea flour pancakes with a spicy spinach and cheese filling.


Chickpea Flour

150 g

Root Ginger

10 g, grated


1 teaspoon(s)

Chilli, green or red

1 individual, deseeded and finely chopped

Coriander, fresh

1 tablespoon(s), finely chopped

Rapeseed Oil

2 teaspoon(s)

Rapeseed Oil

½ tablespoon(s)


1 large, finely sliced


1 clove(s), finely sliced

Paneer Cheese

175 g, cut into small chunks

Garam Masala

2 teaspoon(s), level


200 g

Fat Free Natural Yogurt

80 g

Coriander, fresh

1 teaspoon(s), roughly chopped


  1. To make the pancakes, put the flour in a bowl and slowly whisk in 200ml water until you have a smooth batter, then add the ginger, turmeric, chilli and coriander.
  2. Heat 1 teaspoon of the rapeseed oil in a small non-stick frying pan over a medium-high heat. Ladle in ¼ of the batter and cook for 2 minutes, or until golden underneath. Flip and continue to cook for a further minute. Remove from the pan and repeat until you have used all of the batter – use the remaining teaspoon of rapeseed oil if needed. Stack the pancakes between pieces of baking paper and keep warm in a low oven until ready to serve.
  3. To make the filling, heat the ½ tablespoon rapeseed oil in a large frying pan and fry the onions for 6-8 minutes until soft. Add the garlic and cook for 1 minute. Toss the paneer in the garam masala, then add to the pan and cook for 4-5 minutes. Add the spinach and let it wilt, then stir through the yogurt.
  4. Put a quarter of the filling in the middle of each pancake, scatter over the coriander, then fold to serve.