Pancake Curry

Name: Pancake Curry
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For pancake.; 1 cup gram flour; 1/4 tsp turmeric powder; 1/4 tsp red chilli powder; 2 pinch carom seeds; 1 pinch asafoetida; to taste Salt; 2 tsp oil for making pancake; Ingredients for curry; 2 medium sized tomato; 1 green chilli; 1 small piece of ginger; 1 tsp cumin seeds; 1/4 tsp caraway seeds/kalonji; 1 pinch fenugreek seeds; 2 cloves; 1 small piece cinnamon stick; 2 pinch asafoetida/heeng; 4-6 curry leaves (optional); 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp garam masala powder; 1 tsp kasuri methi; 3/4 cup whisked yoghurt; to taste Salt; 2 tbsp oil; Chopped coriander leaves for garnishing

Kanika Pareek @kitchenlifelover

Madhya Pradesh

#ingredientbesan
Pancake curry.. A traditional Rajasthani delicacy, prepared specially during winters. This curry is made with gram flour pancakes cooked in a hot, spicy and tangy curd based gravy..
When you are out of veggies, try this yummy curry and you will gonna love it. So let's go straight to the recipe..

Kanika Pareek @kitchenlifelover

Saved

Ingredients

35 minutes

4 servings

For pancake.
1 cupgram flour
1/4 tspturmeric powder
1/4 tspred chilli powder
2 pinchcarom seeds
1 pinchasafoetida
to tasteSalt
2 tspoil for making pancake
Ingredients for curry
2medium sized tomato
1green chilli
1small piece of ginger
1 tspcumin seeds
1/4 tspcaraway seeds/kalonji
1 pinchfenugreek seeds
2cloves
1small piece cinnamon stick
2 pinchasafoetida/heeng
4-6curry leaves (optional)
1/4 tspturmeric powder
1/2 tspred chilli powder
1 tspcoriander powder
1/2 tspgaram masala powder
1 tspkasuri methi
3/4 cupwhisked yoghurt
to tasteSalt
2 tbspoil
Chopped coriander leaves for garnishing

Saved

Steps

35 minutes

1

Firstly, take all the ingredients of making pancake in a mixing bowl except oil. Mix it well. Make a thick and lump free batter by adding water.
2

Heat a pan on low medium flame. Drizzle some oil and pour a laddle ful of pancake batter and spread it evenly and make thin pancake.
3

Flip it over and cook till the pancake turns golden brown from both the sides.
4

Repeat the same process with the remaining batter.
5

Let the pancakes cool down slightly. Cut into desired shapes and keep them aside.
6

Roughly chop the tomatoes, green chilli and ginger. Add them to a blender jar and blend into a smooth puree. Keep aside.
7

Now heat oil in a wok on low medium heat.
8

Add cumin seeds, fenugreek seeds, caraway seeds, cinnamon stick, cloves, curry leaves and heeng. Saute for few seconds.
9

Add turmeric, chilli powder and coriander powder along with tomato puree. Stir well and cook for 3-4 minutes or till the oil starts leaving the sides of the masala.
10

Keep the flame low and slowly start adding the whisked yoghurt, keep stirring continously and cook for 2-3 minutes.
11

Add water if needed.
12

Add in the salt, kasuri methi and garam masala. Mix well.
13

Add pancake pieces. Mix and cover. Let it cook for 3-4 minutes while stirring occassionaly.
14

Garnish with chopped coriander and serve hot with roti or rice.