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Stir- Fried Spinach Pancake

Stir- Fried Spinach Pancake
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Suggested serving size for 100 calories: 1 pancake iron and calcium rich sesame seeds, garlic and soya sauce – an irresistible combination of ingredients in an oriental style pancake best served piping hot.
  • For The Pancakes
  • 3 tbsp cornflour
  • 2 tbsp plain flour (maida)
  • 2 tbsp low-fat milk
  • 1 tsp melted low-fat butter
  • a pinch of salt
  • 1 tsp oil for cooking
  • For Stir-fried Spinach
  • 1½ tsp oil
  • 2 tsp finely chopped garlic (lehsun)
  • 6 cups shredded spinach (palak)
  • 2 tsp toasted sesame seeds (til)
  • 2 tsp soy sauce
  • salt to taste
  1. For the pancakes
  2. Combine all the ingredients together in a bowl, add 2 tbsp of water and mix well to make a smooth batter (add 1 tbsp of water if required to make it of pouring consistency).
  3. Divide the batter into 4 equal portions and keep aside.
  4. Heat a non-stick pan, pour a portion of the batter and tilt the pan around quickly to make a 125 mm. (5") diameter thin circle.
  5. Cook using ¼ tsp of oil till both sides turn brown in colour.
  6. Repeat with the remaining batter to make 3 more pancakes and keep aside.
  7. For stir-fried spinach
  8. Heat the oil in a non-stick kadhai, add the garlic and sauté on high flame for a minute, while stirring continuously.
  9. Add the spinach and sauté on a high flame for 5 to 7 minutes, or till all the water evaporates, while stirring continuously.
  10. Add the sesame seeds, soya sauce and salt and toss gently.
  11. Divide the mixture into 4 equal portions and keep aside.
  12. How to proceed
  13. Place a pancake on a clean, dry surface and spread one portion of the stir-fried spinach mixture in a row at one corner and roll it up tightly.
  14. Repeat with the remaining ingredients to make 3 more stir-fried spinach pancakes.
  15. Serve hot.
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