STIR FRIED SPINACH PANCAKE

Suggested serving size for 100 calories: 1 pancake

iron and calcium rich sesame seeds, garlic and soya sauce – an irresistible combination of ingredients in an oriental style pancake best served piping hot.

Preparation Time: 10 mins Cooking Time: 20 mins Makes 4 pancakes 
INGREDIENTS

For The Pancakes
3 tbsp cornflour
2 tbsp plain flour (maida)
2 tbsp low-fat milk
1 tsp melted low-fat butter
a pinch of salt
1 tsp oil for cooking

For Stir-fried Spinach
1 1/2 tsp oil
2 tsp finely chopped garlic (lehsun)
6 cups shredded spinach (palak)
2 tsp toasted sesame seeds (til)
2 tsp soy sauce
salt to taste
METHOD
For the pancakes
Combine all the ingredients together in a bowl, add 2 tbsp of water and mix well to make a smooth batter (add 1 tbsp of water if required to make it of pouring consistency).
Divide the batter into 4 equal portions and keep aside.
Heat a non-stick pan, pour a portion of the batter and tilt the pan around quickly to make a 125 mm. (5") diameter thin circle.
Cook using ¼ tsp of oil till both sides turn brown in colour.
Repeat with the remaining batter to make 3 more pancakes and keep aside.

For stir-fried spinach
Heat the oil in a non-stick kadhai, add the garlic and sauté on high flame for a minute, while stirring continuously.
Add the spinach and sauté on a high flame for 5 to 7 minutes, or till all the water evaporates, while stirring continuously.
Add the sesame seeds, soya sauce and salt and toss gently.
Divide the mixture into 4 equal portions and keep aside.

How to proceed
Place a pancake on a clean, dry surface and spread one portion of the stir-fried spinach mixture in a row at one corner and roll it up tightly.
Repeat with the remaining ingredients to make 3 more stir-fried spinach pancakes.
Serve hot.

 

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