
Indian style pancakes with masala veggies
https://www.coop.co.uk/recipes/indian-style-pancakes-with-masala-veggies
Try Indian style turmeric dosa pancakes stuffed with a veggie curry, making this easy vegan dish count as 2 of your 5 a day
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 57g
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Ingredients
- 200g Co-op baby potatoes, quartered
- 2 tsp Co-op olive oil, plus extra for greasing
- ½ Co-op British cauliflower (about 250g), cut into small florets
- 1 onion, sliced
- 1 garlic clove, grated
- 30g ginger, grated
- 1 tbsp garam masala
- 250g Co-op vine ripened tomatoes, chopped
- ½ x 25g pack coriander, chopped
- 70g Co-op plain flour
- 1 tsp turmeric
Method
- Start with the filling. Preheat the oven to 220°C/fan 200°C/Gas 7
- Toss the potato with 1 tsp of the oil and season
- Roast for 10 mins, then stir in the cauliflower
- Cook for 15 mins, until the veg is just tender and turning golden
- Put the remaining oil in a saucepan on a medium heat and cook the onion for 5 mins, then add the garlic, ginger and garam masala, and cook for 1 minute more
- Add the tomato, along with 100ml water
- Bring to the boil and simmer for 5 mins
- Add the roasted veg, then cook, stirring, for 2 mins
- Stir in most of the coriander and remove from the heat
- To make the pancakes, mix the flour and turmeric in a large bowl, season, then gradually whisk in 200ml water, until you have a smooth, loose batter
- Line a baking tray with greaseproof paper, then set aside
- Grease a nonstick frying pan with a little oil
- Set the pan over a medium heat and pour in a quarter of the batter, tipping the pan so it covers the base evenly
- Cook for 1-2 mins, until the surface looks almost dry, then flip and cook for a further minute, before transferring to the lined baking tray and keeping warm in the oven while you repeat with the remaining batter
- Divide the veg mixture between the pancakes and then fold over
- Serve 2 pancakes per person, sprinkled with a little coriander