1. Mix all the ingredients listed under"For pancakes" together. 2. Keep aside for 15 minutes. 3. Now, heat oil in a wok. 4. Toss in cumin seeds and allow to crackle. 5. Once they stop crackling, add onions and saute until well browned. 6. Mix in the garam masala powder, salt, tomatoes and green chillies. 7. Saute nicely. 8. Fold in the crumbled cottage cheese (paneer). 9. Keep aside. 10. Now, heat a griddle on medium flame. 11. Smear a little oil on its surface. 12. Carefully, using a ladle, pour 4 tbsps. 13. of the prepared batter on the griddle. 14. Flatten it now to make a round of about 6 inches in diameter. 15. Cover with a lid. 16. When the pancake's cooked on one side, pour 1/2 teaspoons of oil on it and then flip it over to cook the other side. 17. Likewise, prepare 6 pancakes and keep aside. 18. Note: Make sure you make the pancakes slightly thicker and softer instead of thin and crispy. 19. Now, in a medium-sized bowl, crack an egg and beat it well using an electric beater. 20. Add the milk, nutmeg powder, a pinch of salt and some sugar and mix well. 21. Then, grease an oven-proof dish (the size of pancakes). 22. Dip one pancake at a time in the egg-milk mixture. 23. Place it in the greased dish. 24. Gently, spread 2 tbsps. 25. of the filling over the pancake, leaving a small gap along the edges. 26. Alternate each layer with pancake and filling. 27. Finish it with a pancake. 28. Pour the remaining egg-milk mixture over the pancakes. 29. Now, bake the dish in a pre-heated oven at 150C for 20 minutes or until it is firm. 30. Remove from the oven. 31. Serve hot with tomato sauce AND sauteed veggies. 32. Dig in and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
