Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
Xi’an stuffed pancakes
 |
|
Xi’an stuffed pancakes
|
For the alphabet X I have tried the Xain province
from China.I knew of this province for the terracotta army. I would have liked
to write more but as my arm is not too agreeable I am just linking my source Wikipediaof course.
These were appreciated a lot at home and the
waiting period is right now extended till y arm is better then I better make
these again and not just 8. Apparently younger one want 8 for herself alone. ;D
waiting period is right now extended till y arm is better then I better make
these again and not just 8. Apparently younger one want 8 for herself alone. ;D
Xi’an stuffed pancakes
Recipe Source:here
Prep time: 30
minutes
minutes
Cook time: 15
minutes
minutes
Total time: 45
minutes
minutes
Yield: 8
pancakes
pancakes
Ingredients
For
the dough:
the dough:
- 2
1/4 cups all purpose flour - ½ tsp
salt - Water as needed
For
the filling:
the filling:
- 200
grms mushrooms - 1
onion, finely chopped - 1 tsp
garlic paste - ½ tsp
pepper - Pinch
of jeera/cumin - ½
tblspn soya sauce - 1
tblspn tomato sauce - Pinch
of sugar - Salt
- ¼ cup
paneer, crumbled - 1
cup cabbage, finely chopped - 1 spring
onion, chopped - 1/4 tsp
garlic powder - 1 tsp oil
- Pinch
of white pepper - 2 tblspn til/sesame seeds
- 1/2
cup oil for frying+ 1 tblspn oil
Method:
Let’s
make the dough first:
make the dough first:
- To
the flour add salt and water little at a time to form dough. - Knead for 5 minutes. Set aside keep covered
with a damp kitchen towel to rest.
Now let’s make the filling:
- In a kadhai /wok add 1 tblspn of oil.
- Add the
garlic and brown it. - Add the
onion and stir fry till the onions are translucent. - Add the
mushrooms and stir and cook covered. - Once
the mushrooms are done add the jeera/cumin, pepper, soya sauce, tomato sauce,
salt sugar. Mix and stir fry till almost dry. - Add the
paneer and mix well. Switch off the gas and keep the kadhai/wok open. Set aside
to cool. - Once
cool transfer to the chutney jar of the blender and make a coarse paste. Set aside. - In another bowl, combine the cabbage, spring onion,
garlic powder.
Now let’s assemble the pancakes:
- Divide the dough into 8 equal portions use one
portion and keep the rest covered with a damp towel. - Oil the work surface lightly and roll the selected
portion into a long, thin rectangle about four inches wide. - Again
very lightly oil the dough and spread on about an eighth of your mushroom paneer
mixture on one side. Spread till about the middle of the rectangle. - Add
about 2 tblspn cabbage mixture to one end. - Roll the dough a little. Cover the sides like
a burrito to make a cylinder till you reach the end of the rectangle. - Stand
the roll on one end so it’s like a standing cylinder. - Press
the dough down into a flat pancake with one hand and then sprinkle with sesame
seeds. - Repeat
with all the balls. Meanwhile keep the prepared pancakes under the damp towel. - Pour ½ cup oil into a small kadhai/wok and heat.
When put a small pinch of dough in the hot oil the dough should first sink then
slowly come up. In case the dough sinks and stays under you oil is not hot
enough heat it and test with a fresh pinch of dough. In case it rises
immediately cool the oil. Test and then fry. - Drop
the pancakes gently into the pan and fry until golden. You will need to flip the pancakes so fry 1-2
at a time. - Carefully
flip and fry on the other side (about 3 minutes per side). Please be careful
when working with hot oil. - When
golden brown, transfer to a plate lined with paper towels. - Taste
best when eaten immediately but they can be frozen and re-toasted in the oven.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!
Previous Post: « Couscous
Varadas Kitchen says
That is a very interesting pancake. Two different fillings side by side. Looks good.
vaishali sabnani says
Hope your arms better Archana, do take care. The pancakes have an interesting stuffing and I like those sesame seeds, they give such a wonderful crunch.
Usha says
For X I had a recipe from Xian as a backup. Stuffed pan cakes look delicious and love that filling with all those spices with mushroom and paneer.
Harini-Jaya R says
Wow! these look interesting.
Priya Suresh says
Omg, these pancakes looks absolutely alluring, hard to resist..
Srivalli says
Looks so sinful Archana…I would also want some 8 – 10 for myself!..:)
Srivalli says
Looks so sinful Archana…I would also want some 8 – 10 for myself!..:)
Pavani N says
Absolutely delicious looking stuffed buns.. Amazing.
Gayathri Kumar says
They look fabulous Archan. No wonder your daughter wanted all the eight..
Suma Gandlur says
These pancakes look like guilt free, yummy snacks.
Sreevalli E says
Delicious pancakes.. The stuffing is very tempting.
Padmajha PJ says
Nice choice Archana,. Love the filling and the crunchy sesame seeds on top.No wonder it was a hit at home!
Manjula Bharath says
wow very nice stuffed pancakes , wonderful choice for X 🙂 love the delicious filling !!
Chef Mireille says
wonderful tea snack – I would love this
Sapana Behl says
Stuffed pancakes looks filling and delicious.
Mayuri Patel says
An interesting and different kind of pancake recipe which is stuffed and then fried. Mushroom and paneer filling makes it even more interesting. Xi’an pancakes are going down on my list to try out.
ArchanaPotdar says
Do share some pancakes also Mayuri along with your feedback.