Ingredients
For pancake
Whole-wheat flour (atta) ¾ cup
Skimmed milk ¾ cup
Salt to taste
White pepper powder ¼
teaspoon Carom seeds (ajwain) ¼ teaspoon
Oil ½ teaspoon
Cheese, grated ¾ cup
Tomatoes, sliced 3-4 medium
For stuffing
Oil 1 teaspoon
Onion, chopped 1 medium
Fresh button mushrooms, ground coarsely 100 grams
Spinach leaves, chopped roughly 2 medium bundles
Salt to taste
White pepper powder ¼ teaspoon
Garlic, chopped 6-8 cloves
Method 1. Heat oil and sauté onion for thirty seconds. Add ground mushrooms and continue to cook. As moisture begins to dry up add spinach and cook till dry.
2. Add salt and white pepper powder to taste. Stir in garlic. Remove from heat and keep warm.
3. Place atta in a bowl. Mix in milk, salt, white pepper powder and ajwain. Whisk well to remove lumps.
4. Heat a six-inch non-stick pan. Grease with a little oil. Pour half a ladle of batter and spread into a round shape. Cook for half a minute on medium heat, turn over and cook slightly.
5. Spread a portion of cooked spinach on three fourth portion of the pancake.
6. Spread grated cheese and then roll it ensuring that the filling does not spill out.
7. Preheat oven to 225º C.
8. Keep the pancake on a plate, spread some more grated cheese and arrange some tomato slices. Bake in the preheated oven till cheese melts.
9. Cook the rest of the pancakes in a similar way. Serve immediately.
Calories Proteins Fat Carbohydrates
150 7.0 gm. 2.3 gm. 25.4 gm.