Stuffed pancakes with paneer

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A combination of Western pancakes and spicy Indian masala. preparation time: 20 minutes * Cooking time: 30 minutes * Serves 6 to 8.


For the pancakes 100 grams (4 oz.) plain flour
300 ml (10 fl. oz.) milk
1 egg or 3 teaspoons ghee
a pinch salt

For the filling

300 grams (10fe oz.) finely

chopped paneer 1 large finely chopped onion

1 teaspoon chilli powder

2 teaspoons dhana-jira powder

1 tablespoon chopped coriander

1 tablespoon ghee salt to taste

For the gravy 1 onion

3 tomatoes

1 teaspoon dhana-jira powder

1 teaspoon chilli powder

3/4 teacup beaten fresh curds

1 tablespoon fresh cream

3/4 teaspoon sugar

3 tablespoons ghee salt to taste

To be ground into a paste (for the gravy) 

6 cloves garlic

2 teaspoons coriander seeds

1 teaspoon cumin seeds

3 teaspoons khus-khus

1 small piece ginger

5 red chillies



For the pancakes

1. Mix the flour, milk, egg and salt. Leave the batter for 20 minutes.

2. Prepare the pancakes in a frying pan, using a little ghee or butter while frying. Use a non-stick frying pan if the use of egg has been omitted.

For the filling

1. Heat the ghee and fry the onion for 2 minutes.

2. Add the chilli powder and dhana-jira powder and fry for a few seconds.

3. Add the paneer, coriander and salt.

For the gravy

1. Grate the onion.

2. Cut the tomatoes into big pieces, add 1 teacup of water and cook. When cooked, take out a soup by passing through a sieve.

3. Heat the ghee and fry the onion for a little time. Add the paste and fry again.

4. Add the dhana-jira powder and chilli powder and fry again.

5. Add the tomato soup, beaten curds, sugar and salt and cook for 5 minutes.

6. Add the cream.

How to proceed Spread a little filling in each pancake and arrange the pancakes on a greased baking dish. Pour the hot gravy on top and bake in a hot oven at 450°F for 10 minutes.

Hh Serve hot.