Indian pancake filling recipe Recipe

Name: Indian pancake filling recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp Oil; 1 tsp Cumin seeds; 1 Small onion, chopped; 1.5 tsp Finely chopped ginger; 1 Pinch of nutmeg; 1 Pinch of salt to taste; 350 g (12.3oz) Baby spinach, wilted in a pan with a little water; 100 g (3.5oz) Fresh mozzarella, fresh paneer, ricotta, goats or feta cheese; 4 Large plain pancakes; 3 large cloves garlic, peeled and finely chopped; 0.5 tsp each garam masala, coriander and cumin powders

Servings: persons

4 tbsp Oil
1 tsp Cumin seeds
1 Small onion, chopped
1.5 tsp Finely chopped ginger
1 Pinch of nutmeg
1 Pinch of salt to taste
350 g (12.3oz) Baby spinach, wilted in a pan with a little water
100 g (3.5oz) Fresh mozzarella, fresh paneer, ricotta, goats or feta cheese
4 Large plain pancakes
3 large cloves garlic, peeled and finely chopped
0.5 tsp each garam masala, coriander and cumin powders

1
Heat the oil in a medium sized saucepan, add the cumin seeds and cook until they have darkened a little.
2
Add the onion and cook until are soft and golden brown at the edges.
3
Stir in the ginger and garlic and saute over a gentle flame until garlic is cooked, about a minute or so.
4
Add the spice powders, salt and a small splash of water and cook for one minute.
5
Add the spinach and cook for a few minutes to incorporate all the flavours.
6
The consistency should be creamy so add more water or reduce over a high heat as necessary.
7
Taste and adjust the seasoning.
8
Tear or crumble the cheese into the spinach and stir to incorporate.
9
Warm through before filling your pancakes; serve hot.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tbsp Oil, 1 tsp Cumin seeds, 1 Small onion, chopped, 1.5 tsp Finely chopped ginger, and more.

Yes, Indian pancake filling recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Indian pancake filling recipe

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