Recipe for Pan Cakes with Vegetables

This is a Recipe for preparing at home tasty Indian Style Pan cakes with Vegetables.  These Pan cakes are made of Rice flour and egg mixture and a stuffing of assorted vegetables, a delicious and filling snack or even a main course item.

For the Pan cakes

2 Cups Rice flour
1 ½ Milk
1 Cup Water
1 Egg
1 Tea spoon Turmeric powder
1 Tea spoon Sugar
Salt to taste

For the stuffing
1 Cups Noodles (cooked)
1 Cups Cabbage (cut horizontal)
1 Cups Carrot (cut horizontal)
½  Cup Capsicum (cut horizontal)
½ Cup Spring Onion (chopped)
½ Cup Mushroom (Sliced)
¼ Cup Mint leaves (finely chopped)
¼ Cup Basil (roughly chopped)
2 Green Chilies (chopped)
Salt to taste
1 Table spoon Schezwan sauce
Oil for frying

Indian Style Pan Cakes with Vegetables
Pan Cakes with Vegetables

For the Pan cake mix all the ingredients together. The batter should not be too thick.

For the stuffing, heat 1 table spoon Oil in a Kadhai and then add the Salt and Schezwan sauce and then add all the Vegetables, mix it well and cook for 2-3 minutes on a high flame.

Heat a Frying pan and drizzle Oil and pour in some batter. Spread the Oil evenly across the Pan and cook for 2 minutes on a slow flame. Turn the Pan cake over  and cook for 2 minutes on a slow flame.

Remove it from the frying pan and place the Vegetables in the center and roll the pan cake. Serve hot.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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