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 Starters & Snacks

October 2009
Pumpkin Pancake
Sunita Pant Bansal
Category:    Vegetarian

Procedure

  • Grind ginger and chilli in a grinder. Set it aside.
  • Grate potato and pumpkin into a bowl of cold salted water.
  • Take kuttu and sighare ka atta in a deep bowl, and add coriander leaves to it.
  • Press out water from grated vegetables completely. Add them to the flour mixture. Now add chili-ginger paste and salt.
  • Mix everything into an even batter. The batter must be thick enough to spread on a nonstick pan. Keep it aside for 30 minutes.
  • well. Add the potatoes. Cover and cook on low flame for 4-5 minutes. Keep stirring intermittently.
  • Add limejuice and garnish with coriander before serving.
  • Heat 1 tbsp of oil and add it to the batter. Mix it well. Heat a nonstick pan and pour one ladleful batter in the centre and spread to form a pancake; keep the pancake as thin as possible.
  • Cover with a lid for it to be cooked by steam. Drizzle with some oil and roast until crisp.
  • Serve hot.


Ingredients:

  • 1 medium sized potato
  • 1 chunk pumpkin
  • 1 green chilli
  • 1 small piece of ginger
  • Coriander leaves (chopped) to taste
  • 1/2 cup kuttu ka atta
  • 1/4 cup singhare ka atta
  • 1/4 cup curd
  • Salt to taste
  • Oil to shallow fry

 

    
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