Indian pancake filling recipe
These lightly spiced, slightly fusion, savoury pancakes are perfect for a light and healthy meal. Feel free to add cooked chicken instead of the cheese or fry some bacon in with the onions for an added smoky flavour.
Ingredients
- 4 tbsp Oil
- 1 tsp Cumin seeds
- 1 Small onion, chopped
- 1.5 tsp Finely chopped ginger
- 1 Pinch of nutmeg
- 1 Pinch of salt to taste
- 350 g Baby spinach, wilted in a pan with a little water
- 100 g Fresh mozzarella, fresh paneer, ricotta, goats or feta cheese
- 4 Large plain pancakes
- 3 large cloves garlic, peeled and finely chopped
- 0.5 tsp each garam masala, coriander and cumin powders
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Heat the oil in a medium sized saucepan, add the cumin seeds and cook until they have darkened a little. Add the onion and cook until are soft and golden brown at the edges. Stir in the ginger and garlic and sauté over a gentle flame until garlic is cooked, about a minute or so. Add the spice powders, salt and a small splash of water and cook for one minute.
- Add the spinach and cook for a few minutes to incorporate all the flavours. The consistency should be creamy so add more water or reduce over a high heat as necessary. Taste and adjust the seasoning. Tear or crumble the cheese into the spinach and stir to incorporate. Warm through before filling your pancakes; serve hot.
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