Chard Pancakes with Mixed Vegetables

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Green leafy vegetables can be consumed in different forms and one of them is creating soft or crispy pancakes with a unique stuffing. That's what today's recipe is all about. We have colorful green chard pancakes with lots of vegetables and generous amount of mozzarella cheese. Remember, it's not necessary to include the exact combination of vegetables mentioned in the ingredients list. You can take the local veggies available in your area. The consistency of pancake batter for this recipe must be right else all of them can break. This recipe is ideal for breakfast and is rich in minerals and fibers. Do not forget to add some lightly roasted chickpea flour in the batter as it acts as a binding agent.

Chard Pancakes with Mixed Vegetables
Chard Pancakes with Mixed Vegetables
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Green pancakes with nutritious veggies

Try this unique green chard pancakes which are not only delicious but also includes different vegetables making it a complete and wholesome breakfast.

Preparation Time: 25 minutes
Cooking time: 25 minutes
Servings: 8

Ingredients:
  • 750 gm fresh chard leaves
  • 1/4 cup eggplants (chopped)
  • 1/4 cup zucchini (chopped)
  • 1/4 cup tomatoes (chopped)
  • 1/4 cup broccoli (chopped)
  • 3/4 cup mozzarella
  • pinch of paprika
  • 1/4 tsp black pepper powder
  • 1/4 cup curd
  • 1/2 tsp dried herbs
  • 1 cup chickpea flour
  • pinch of baking powder
  • 1 onion (finely chopped)
  • 1 green chili (finely chopped)
  • 4 tsp olive oil
  • salt to taste

Instructions:

  1. Wash chard leaves thoroughly under running water and chop them.
  2. Add chickpea flour, curd, chopped chard leaves, baking powder, black pepper powder and salt in a blender.
  3. Blend the mixture till it turns into a fine paste. Add some water, if required. Keep aside.
  4. Heat 3 tsp olive oil in a shallow frying pan.
  5. Add chopped onions and green chili and saute for about 2 to 3 minutes.
  6. Add all the chopped vegetables and stir on a high flame for about 2 minutes.
  7. Add paprika, dried herbs and salt.
  8. Toss well and simmer for about 5 more minutes.
  9. Take a flat nonstick pan and add little olive oil.
  10. Spread the chard pancake batter and fry from one side.
  11. Place fried vegetables on top and roll into half.
  12. Serve hot with grated mozzarella.

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