Follow these steps for perfect results
Green Peas
boiled
Gram Flour
Rice Flour
Paneer
grated
Cream
Ginger
grated
Cooking Soda
Red Chili Powder
Cumin Powder
Salt
Oil
as needed
Boil green peas.
Grind boiled green peas with a little water to make a paste.
In a bowl, combine the green pea paste with gram flour (besan), rice flour, grated paneer, cream, grated ginger, cooking soda, red chili powder, cumin powder, and salt.
Mix well to form a smooth batter, without adding oil.
Heat a non-stick pan.
Add a little oil to the pan and wipe off excess oil with a paper napkin.
Pour a ladleful of batter in the center of the pan.
Spread the batter in a circular shape like a pancake using the back of a spoon.
Drizzle a little oil around the edges.
Cook on both sides until golden brown.
Serve hot with mint-coriander chutney and ginger tea for breakfast.
Expert advice for the best results
Adjust the amount of chili powder to your spice preference.
You can add other vegetables like grated carrots or spinach to the batter.
Make sure the batter is not too thick or too thin for best results.
Everything you need to know before you start
15 minutes
Batter can be made ahead and refrigerated for up to 24 hours.
Garnish with fresh coriander leaves and a dollop of yogurt.
Serve hot with mint-coriander chutney.
Serve with a side of yogurt or raita.
Pairs well with hot ginger tea.
Complements the flavors well.
Discover the story behind this recipe
A popular and healthy breakfast option in North Indian households.
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