1. To make the pancakes, sift the flour and baking soda into a large mixing bowl. Make a well in the center and add the water. Using a balloon whisk, gradually mix the flour into the water to form a smooth batter. Add salt if preferred. Let stand for 15 minutes. Heat enough oil to cover the bottom of a skillet over medium heat. Add a small quantity of batter to the skillet, and cook 3 minutes on each side until golden. Repeat with remaining batter to make 8 pancakes. 2. Meanwhile, cut the carrots into chunks and the potatoes into fourths. Place in a steamer and steam until just tender. Heat the oil in a large pan over medium heat and fry the cumin, cardamom, and mustard seeds until they start to sizzle. Add the onions, partially cover, and cook over medium-low heat, until soft and golden. Add the other spices, ginger and garlic and cook stirring for 1 minute. Add the strained tomatoes, stock, carrots and potatoes, partially cover, and cook for 10-15 minutes, or until the vegetables are tender. Add the peas and spinach, then cook for 2-3 minutes. Serve with the warm pancakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
