Vegetable pancake

Yesterday was creation day and I had a spring in my step. I got back home from work and said to my husband.. I will be creating today. While I had a rough idea of what it will be it only comes into life once I am in the kitchen.

As I don’t eat wheat it’s challenging to cook something with a bread or pancake consistency. But there are plenty of options available today to cook delicious and healthy recipes with gluten free flours. In this recipe I use a mix of gram flour (besan in Hindi) and self raising gluten free flour. This is full of vegetables is a good way to experiment with different veggies. So let’s do this!

What you will need:

  1. 1 cup of gram flour
  2. 1/2 cup of self-raising gluten-free flour
  3. 3 medium potatoes grated
  4. 1 leek roughly chopped
  5. 1 medium onion sliced
  6. 2 tbsp of tahini (white sesame) paste
  7. 2 medium eggs
  8. 1/4 cup of olive oil
  9. 1 tsp of red chilli flakes
  10. 2 tbsp of fresh herbs ( I used parsley )
  11. 1 tsp of baking powder
  12. Salt and black pepper to taste
  13. 2 tbsp of onion powder
  14. 1 tbsp of garlic powder

Process:

Pre-heat your oven at 180 degrees Celsius

In a bowl mix the dry ingredients first (the flours+ baking powder) and then add the eggs to it along with oil, grated potato and the herbs. Don’t add the leek and onions at this stage.

In a frying pan, heat a tsp of olive oil and once hot add the leeks and onion to it. Fry them on high heat till they are soft and start turning brown. Season with a pinch of salt and black pepper.

Heat around 1 tbsp oil in your frying pan (choose one that can go into the oven) and then add the batter to the pan. Sprinkle the leeks and onion mix on the top and then cook it on stove top for around 5 minutes.

Take it off from the stove and cook it further in the oven for 30 minutes. If you don’t have an oven you can cook it on stove top on a slow flame.

Serve it hot with some chilli sauce and a beetroot dip ( boiled beetroot + 1/2 tsp of tamarind paste+ 1/2 tsp of chilli powder+fried garlic and cumin seeds in a tsp of olive oil +1 tbsp of tahini blended in a food processor)

Your savory veggie pancake is ready to enjoy.

3 Comments Add yours

  1. mistimaan says:

    I would love to taste it ๐Ÿ™‚

    Like

  2. Megala says:

    Lovely wholesome pancake, perfect for breakfast !

    Like

    1. Yes… I had for dinner though ๐Ÿ˜‹

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s