Ingredients:

• 1/2 cup – Gram flour
• 1/2 cup – Wheat flour
• 2 tbsp- Rice flour
• 1 tbsp- Oil
• 1/4 tsp- Soda bicarb
• 1/2 cup – Curd
• 1 cup – Spring onions, finely chopped
• 1 – Small tomato, juice and seeds removed
• 1 – Onion, finely chopped
• 1 tbsp- Capsicum, finely chopped
• 1 – Carrot, grated coarsely
• 1 tbsp – Paneer grated
• 2 – Green chillies, finely chopped
• 1/2 tsp- Cumin seeds
• 1/4 tsp – Turmeric powder
• Salt to taste
• For garnishing:
• 1/4 cup – Paneer grated
• 1/2 cup – Spring onion, green finely chopped
• 2-3 – Salad leaves
• Accompaniment: Green all-purpose chutney.

Method:

1. Mix spring onion and paneer for the garnishing, and keep aside.
2. For Pancakes:
3. Mix all ingredients, except those for the garnishing.
4. Add a little water, if required to make the batter spreadable.
5. Add 2 ladles of batter on a heated non-stick or heavy skillet.
6. Then sprinkle some of the mixed onion and paneer mixture.
7. Gently press the batter, and flatten the pancake..
8. Cover and cook on a low fire until the bottom is golden.
9. Flip to cook the other side.
10. Now cut them into quarters.
11. Arrange salad leaves on a serving plate. Place the pancake pieces on them, and add a dollop of chutney.
12. Serve hot and crisp.

Recipe courtesy of Saroj Kering