The Best Pancake Curry Recipe – Recipe: Perfect Pancake Curry

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Pancake Curry Recipe.

Pancake Curry You can have Pancake Curry using 28 ingredients and 14 steps. Here is how you achieve it. The Best Pancake Curry Recipe – Easiest Way to Cook Yummy Pancake Curry

Ingredients of Pancake Curry Recipe

  1. You need of For pancake..
  2. You need 1 cup of gram flour.
  3. Prepare 1/4 tsp of turmeric powder.
  4. Prepare 1/4 tsp of red chilli powder.
  5. It’s 2 pinch of carom seeds.
  6. It’s 1 pinch of asafoetida.
  7. You need to taste of Salt.
  8. Prepare 2 tsp of oil for making pancake.
  9. You need of Ingredients for curry.
  10. It’s 2 of medium sized tomato.
  11. Prepare 1 of green chilli.
  12. Prepare 1 of small piece of ginger.
  13. You need 1 tsp of cumin seeds.
  14. You need 1/4 tsp of caraway seeds/kalonji.
  15. You need 1 pinch of fenugreek seeds.
  16. Prepare 2 of cloves.
  17. Prepare 1 of small piece cinnamon stick.
  18. It’s 2 pinch of asafoetida/heeng.
  19. Prepare 4-6 of curry leaves (optional).
  20. It’s 1/4 tsp of turmeric powder.
  21. You need 1/2 tsp of red chilli powder.
  22. Prepare 1 tsp of coriander powder.
  23. Prepare 1/2 tsp of garam masala powder.
  24. It’s 1 tsp of kasuri methi.
  25. It’s 3/4 cup of whisked yoghurt.
  26. Prepare to taste of Salt.
  27. Prepare 2 tbsp of oil.
  28. Prepare of Chopped coriander leaves for garnishing.

Pancake Curry step by step

  1. Firstly, take all the ingredients of making pancake in a mixing bowl except oil. Mix it well. Make a thick and lump free batter by adding water..
  2. Heat a pan on low medium flame. Drizzle some oil and pour a laddle ful of pancake batter and spread it evenly and make thin pancake..
  3. Flip it over and cook till the pancake turns golden brown from both the sides..
  4. Repeat the same process with the remaining batter..
  5. Let the pancakes cool down slightly. Cut into desired shapes and keep them aside..
  6. Roughly chop the tomatoes, green chilli and ginger. Add them to a blender jar and blend into a smooth puree. Keep aside..
  7. Now heat oil in a wok on low medium heat..
  8. Add cumin seeds, fenugreek seeds, caraway seeds, cinnamon stick, cloves, curry leaves and heeng. Saute for few seconds..
  9. Add turmeric, chilli powder and coriander powder along with tomato puree. Stir well and cook for 3-4 minutes or till the oil starts leaving the sides of the masala..
  10. Keep the flame low and slowly start adding the whisked yoghurt, keep stirring continously and cook for 2-3 minutes..
  11. Add water if needed..
  12. Add in the salt, kasuri methi and garam masala. Mix well..
  13. Add pancake pieces. Mix and cover. Let it cook for 3-4 minutes while stirring occassionaly..
  14. Garnish with chopped coriander and serve hot with roti or rice..