Stuffed Pancakes with Paneer in Tomato Gravy

by Tarla Dalal

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Pancakes topped with sweet treats like honey , sauces and even ice-cream are quite common, and so are pancakes stuffed with cheesy mixtures, fruits or dry fruits . But, this savoury delight will surely outdo all the pancakes creations you have ever tried so far!

Here, soft and luscious pancakes are stuffed with a peppy paneer mixture, drowned in a tangy tomato gravy, topped with cheese, and baked to perfection. The rich gravy, which features cashews, onions and ample tomatoes, has a rich flavour and texture; and mingles beautifully with the pancakes and cheese to create a uniquely-textured dish bursting with flavours. Serve the Stuffed Pancakes with Paneer in Tomato Gravy immediately on baking.

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Stuffed Pancakes with Paneer in Tomato Gravy recipe - How to make Stuffed Pancakes with Paneer in Tomato Gravy

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Preparation Time: 20 mins Cooking Time: 8 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 48 mins 4Makes 4 servings (4 serving )
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Ingredients

For The Pancakes
1/4 cup plain flour (maida)
1/4 cup cornflour
1/3 cup milk
1 tsp melted butter
a pinch of salt
melted butter for cooking

For The Stuffing
1 tbsp butter
1/2 cup finely chopped onions
3/4 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chilli powder
salt to taste

For The Tomato Gravy
1 cup roughly chopped tomatoes
1/2 cup roughly chopped onions
1 tbsp cashewnuts (kaju)
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp oil
1 tbsp tomato ketchup
1/4 cup milk
1/2 tsp sugar
1 tsp chilli powder
salt to taste

Other Ingredients
1/4 cup grated processed cheese

Method

For the pancakes

Combine all the ingredients along with approx. ¼ cup of water in a deep bowl and mix well till no lumps remain to make a batter of pouring consistency.
Pour a spoonful of the batter on a greased non-stick tava (griddle) and rotate in a circular motion to get a 100 mm. (4”) diameter thin circle.
When the pancake begins to peel off, turn the pancake around and cook on the other side till light golden brown spots appear.
Repeat steps 2 and 3 to make 3 more pancakes. Keep aside.

For the stuffing

Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the paneer, coriander, coriander-cumin seeds powder, chilli powder and salt, mix well and cook on a medium flame for 1 minute.
Divide the stuffing into 4 equal portions. Keep aside.

For the tomato gravy

Combine the onions, tomatoes, cashews and kashmiri dry red chillies and blend in a mixer till smooth, without using any water. Keep aside.
Heat the oil in a broad non-stick pan, add the tomato mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the tomato ketchup, milk, sugar, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
1. Place a pancake on a clean, dry surface, place a portion of the stuffing on one end of the pancake and fold over it to make a semi-circle.
2. Repeat step 1 to stuff 3 more pancakes. Keep aside.
3. Take a flat baking dish, pour ¼ cup of the tomato gravy and spread it evenly.
4. Place 4 stuffed pancakes on it, pour the remaining tomato gravy evenly over it. Finally sprinkle the cheese.
5. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
Serve immediately.

Nutrient values per serving

Energy	323 cal
Protein	9.8 g
Carbohydrates	25.1 g
Fiber	2.1 g
Fat	20.1 g
Cholesterol	0 mg
Vitamin A	642.1 mcg
Vitamin B1	0 mg
Vitamin B2	-0.1 mg
Vitamin B3	1.3 mg
Vitamin C	17.3 mg
Folic Acid	41.5 mcg
Calcium	292.6 mg
Iron	1.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	104 mg
Potassium	173.7 mg
Zinc	0.5 mg