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Indian-spiced paneer pancakes

11
10
10
SmartPoints value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Chickpea flour pancakes with a spicy spinach and cheese filling.

Ingredients

Chick Pea Flour

150 g

Root Ginger

10 g, grated

Turmeric

1 teaspoons

Chilli, Green or Red

1 individual, deseeded and finely chopped

Coriander, fresh

1 tablespoons, finely chopped

Rapeseed Oil

2 teaspoons

Rapeseed Oil

½ tablespoons

Onion(s)

1 large, finely sliced

Garlic

1 clove(s), finely sliced

Paneer Cheese

175 g, cut into small chunks

Garam Masala

2 teaspoons, level

Spinach

200 g

Fat Free Natural Yogurt

80 g

Coriander, fresh

1 teaspoons, roughly chopped

Instructions

  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.

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