This is a Recipe for preparing at home tasty Indian Style Pan cakes with Vegetables. These Pan cakes are made of Rice flour and egg mixture and a stuffing of assorted vegetables, a delicious and filling snack or even a main course item.
Ingredients
For the Pan cakes
2 Cups Rice flour
1 ½ Milk
1 Cup Water
1 Egg
1 Tea spoon Turmeric powder
1 Tea spoon Sugar
Salt to taste
For the stuffing
1 Cups Noodles (cooked)
1 Cups Cabbage (cut horizontal)
1 Cups Carrot (cut horizontal)
½ Cup Capsicum (cut horizontal)
½ Cup Spring Onion (chopped)
½ Cup Mushroom (Sliced)
¼ Cup Mint leaves (finely chopped)
¼ Cup Basil (roughly chopped)
2 Green Chilies (chopped)
Salt to taste
1 Table spoon Schezwan sauce
Oil for frying
Preparation
For the Pan cake mix all the ingredients together. The batter should not be too thick.
For the stuffing, heat 1 table spoon Oil in a Kadhai and then add the Salt and Schezwan sauce and then add all the Vegetables, mix it well and cook for 2-3 minutes on a high flame.
Heat a Frying pan and drizzle Oil and pour in some batter. Spread the Oil evenly across the Pan and cook for 2 minutes on a slow flame. Turn the Pan cake over and cook for 2 minutes on a slow flame.
Remove it from the frying pan and place the Vegetables in the center and roll the pan cake. Serve hot.
