Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 6 | Grams | Corn Cobs | |
| 2 | Teacup | Flour, Maida - (Refined) | |
| 100 | Grams | Cauliflower | |
| 100 | Grams | Green Peas | |
| 2 | Tablespoon | Cooking Oil | |
| As Required | Salt | to taste | |
| 10 | Tablespoon | Ghee | |
| 4 | Teacup | Cheese | |
| 1 | Teaspoon | Chilly Paste (green) | |
| 1/4 | Teacup | Coriander Leaves (Kothmeer) |
Method
1. Add water to the all-purpose flour and make a thick batter.
2. Add salt. Cover and keep aside for ½ hour.
3. Make 15-20 pancakes on a griddle using clarified butter (ghee) as required.
4. Boil corn, cauliflower and green peas in pressure cooker.
5. Melt clarified butter (ghee) in a pan.
6. Stir fry the boiled vegetables, chilli paste and coriander leaves (dhania).
7. Serve pancake in a plate covered with the chutney, corn curry and cheese.
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