Green Peas Pancake

 INGREDIENTS:

1. Green Peas 1 cup
2. Cumin Seeds 1/2 tsp
3. Garlic Cloves 1-2 minced
4. Carrot 3-4 tbsp thinly sliced
5. Sweet Corn 1/4 cup
6. Raw Potato, grated 1/2 cup
7. Paneer, grated 3-4 tbsp
8. Roasted Peanuts 1-2 tbsp, coarsely crushed
9. Cashews 1 tbsp, finely chopped
10. Coriander Leaves 2 tbsp, chopped
11. All-purpose Flour 1/2 cup
12. Corn flour 2 tbsp
13. Baking Powder 1/2 tsp
14. Black Pepper Powder 1/2 tsp
15. Milk or Water as required for batter
16. Salt to taste
17. Oil

METHOD:

Serving size: 5-6

Heat oil in a pan and saute the cumin seeds and garlic until fragrant. Remove and set aside.

Sauté the peas for 2-3 minutes until the raw smell disappears. Allow them to cool.

Blend the sauteed peas into a coarse paste.

In a mixing bowl, combine flour, corn flour, baking powder, salt, pepper, sauteed cumin seeds and garlic.

Add the pea paste and gradually mix in milk or water to form a thick, but pourable batter.

Add the grated potato, carrot, paneer, sweet corn, peanuts, cashews, and coriander leaves.

Spoon a ladleful of batter on a medium-hot griddle. Spread into a pancake. Cook on both sides until fully done, turning golden and crisp around the edges.

Garnish with toasted sesame seeds and crushed peanuts and serve alongside yoghurt dip and tomato salsa.