Paneer crepe with seasonal veggies

Yields: Approximately 6 pancakes (serves 2-3 people)

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 1 cup grated paneer (Indian cottage cheese)
• 1/2 cup besan (chickpea flour)
• 1/4 cup chopped onion
• 1/4 cup chopped coriander (cilantro) leaves
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/2 inch ginger, grated
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. Combine ingredients: In a mixing bowl, combine the grated paneer, besan, chopped onion, coriander, green chilies, ginger, cumin seeds, turmeric powder, and salt.
2. Add water gradually: Slowly add water and mix until you get a thick batter that holds its shape but is not too dry (similar to pakora batter).
3. Heat a pan: Heat a non-stick pan or griddle over medium heat.
4. Cook pancakes: Drop spoonfuls of batter onto the hot pan and gently spread them into small circles. Drizzle a little oil or ghee around the edges.
5. Flip and cook: Cook until the edges start to brown and the bottom surface looks cooked, then carefully flip and cook the other side until golden brown.
6. Serve: Repeat with the remaining batter. Serve the paneer pancakes hot with yogurt, chutney, or your favorite dipping sauce.

Estimated Nutrition Information (per pancake):

• Calories: 100-120
• Protein: 8-10 grams
• Fat: 5-7 grams
• Carbohydrates: 6-8 grams
• Fiber: 2-3 grams
• Calcium: Good source

Note: These are approximate values and can vary depending on the exact ingredients and quantities used.

Tips:

• You can add other vegetables like grated carrots, chopped bell peppers, or shredded cabbage for added nutrients and flavor.
• For a vegan version, substitute paneer with crumbled tofu and use a plant-based yogurt alternative.
• If the batter is too thick, add a tablespoon or two of water to make it more spreadable.

Enjoy your delicious and nutritious paneer pancakes!