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16 December 2012,23:26 by
D.Sumithra

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POTATO STUFFED PANCAKES

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • The Filling: Heat the oil and sauté the mustard seeds until they PoP. Add raw onion slices, green chilli, ginger, turmeric and curry leaves. Stir-fry mixture until onion slices turn brown.
  • Add mashed potatoes and boiled onion slices. Mix well and add salt to taste. Stir-fry for 2 minutes. Remove from heat.
  • Pancakes: Drain beans and grind to a paste with rice flour in a food processor. Place mixture in a large bowl.
  • Cover and allow to rest in a cool place at least for 6-8 hours. Just before use, add baking powder and salt, with sufficient water to make a thick batter the consistency of heavy cream.
  • Heat little oil in a heavy-based frying pan and spoon a tablespoon of batter into the centre.
  • Spread the batter gently in a circular motion to form a disc. Cook for 2-3 minutes on one side only. Remove carefully and place onto a clean tea towel.
  • Repeat to make more pancakes until all the batter is used up. Add more oil to pan as necessary.
  • Place a spoonful of potato mixture onto the centre of each pancake and fold over filling. Serve immediately.

INGREDIENTS

Pancakes

  • 250 grams rice flour
  • 100 grams, Split blackbeans, washed and soaked in cold water overnight
  • 1 teaspoon baking powder
  • 400 ml water
  • Salt to taste
  • Cooking oil for frying

Filling    

  • 750 grams Potatoes, peeled, boiled and mashed
  • 2 Onions, boiled for few minutes, peeled and finely sliced
  • 2 tablespoon Cooking oil    
  • ½ teaspoon Mustard seeds    
  • 1 Onion, peeled and finely sliced
  • 1 Green chilli, finely sliced
  • 1 inch Ginger, finely sliced
  • ½ teaspoon Ground turmeric    
  • A few Curry leaves    
  • Salt to taste

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