![Indo-inspired Spiced Pancakes](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/indo-inspired-spiced-pancakes--e5288b70-d017-4971-a8b4-943e11f9f6e6.png)
Recipe
Indo-inspired Spiced Pancakes
Flavors of India: Spiced Pancakes with a Twist
4.4 out of 5
Indo-inspired Spiced Pancakes are a delightful fusion of Greek and Indian cuisines. These pancakes are infused with aromatic spices and served with a tangy chutney, bringing together the best of both worlds.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using plant-based milk and omitting eggs), Gluten-free (if using gluten-free flour)
Allergens
Eggs, Gluten
Not suitable for
Dairy-free (unless using plant-based milk), Nut-free (due to the use of coriander)
Ingredients
In this Indo-inspired version, we have incorporated Indian spices such as cumin, turmeric, and coriander into the traditional Greek Petoules recipe. Additionally, we have replaced the traditional Greek yogurt-based sauce with a tangy mint-coriander chutney, which adds a refreshing twist to the dish. We alse have the original recipe for Petoules, so you can check it out.
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1 teaspoon baking powder 1 teaspoon baking powder
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground turmeric 1 teaspoon ground turmeric
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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1 cup (240ml) milk 1 cup (240ml) milk
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2 large eggs 2 large eggs
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2 tablespoons grated ginger 2 tablespoons grated ginger
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2 cloves garlic, minced 2 cloves garlic, minced
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Vegetable oil, for frying Vegetable oil, for frying
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For the mint-coriander chutney: For the mint-coriander chutney:
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1 cup (40g) fresh mint leaves 1 cup (40g) fresh mint leaves
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1 cup (40g) fresh coriander leaves 1 cup (40g) fresh coriander leaves
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1 green chili, seeded 1 green chili, seeded
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1 tablespoon lemon juice 1 tablespoon lemon juice
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1 tablespoon water 1 tablespoon water
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Salt, to taste Salt, to taste
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 6g, 1g
- Carbohydrates (total, sugars): 40g, 2g
- Protein: 9g
- Fiber: 2g
- Salt: 0.8g
Preparation
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1.In a large mixing bowl, whisk together the flour, baking powder, cumin, turmeric, coriander, salt, and black pepper.
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2.In a separate bowl, whisk together the milk, eggs, grated ginger, and minced garlic.
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3.Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
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4.Heat a drizzle of vegetable oil in a non-stick pan over medium heat.
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5.Pour a ladleful of batter onto the pan and spread it into a circular shape.
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6.Cook the pancake for 2-3 minutes on each side, until golden brown and crispy.
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7.Repeat with the remaining batter, adding more oil to the pan as needed.
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8.
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9.For the mint-coriander chutney:
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10.In a blender or food processor, combine the mint leaves, coriander leaves, green chili, lemon juice, water, and salt.
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11.Blend until smooth, adding more water if needed to achieve a pourable consistency.
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12.Transfer the chutney to a serving bowl.
Treat your ingredients with care...
- Ginger — Make sure to grate the ginger finely to ensure it blends well into the batter.
- Mint and coriander — Wash the leaves thoroughly and pat them dry before using to remove any dirt or impurities.
Tips & Tricks
- For a spicier version, add a pinch of chili powder or cayenne pepper to the pancake batter.
- Serve the pancakes with a side of yogurt or raita for a cooling contrast to the spices.
- Experiment with different herbs and spices in the chutney, such as cilantro or curry leaves, to customize the flavors to your liking.
- If you prefer a thinner pancake, add a little more milk to the batter.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
Serving advice
Serve the Indo-inspired Spiced Pancakes hot, topped with a generous drizzle of mint-coriander chutney. Garnish with fresh coriander leaves for an extra pop of color and flavor.
Presentation advice
Arrange the pancakes on a platter, stacking them slightly askew to create an appealing visual display. Place a small bowl of mint-coriander chutney in the center for dipping.
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