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| Savoury kale pancake with sweet potato and chickpea filling |
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| Sweet potato and chickpea filling |
filling is a refreshing breakfast for children and adults.
Recipe Summary
For
Savoury kale pancake with sweet potato and chickpea filling
Preparation time:30 minutes
Cooking time: 15 minutes
Serves:6
Preparation
1. Soak 50 grams dried chickpeas for 2 hours or preferably overnight.
2. Boil the soaked chickpeas until soft. It will take about 30 minutes.Mash the chick peas.
3. Peel and cut 150 grams sweet potatoes.
4. Cut 50 grams purple and 50 grams white cabbage into fine strips.
5. Chop 50 grams green bell pepper.
Making the filling
Method
6. In a large skillet or wok, add 2 tablespoons of vegetable oil and heat it. When oil is hot reduce the heat to low.
7. Add 100 grams onion coarsely chopped, 1 green chili, sliced thin, 3 cloves garlic sliced and fry for 5 minutes.
8. Add purple and white cabbage and fry for 5 minutes.
9. Add ½ tsp cumin seeds, ½ tsp fennel seeds and ½ tsp black pepper powder and fry for 2 minutes.
10. Add bell pepper and fry for 2 minutes.
11. Add sweet potato and fry for 5 minutes.
12. Add mashed chick pea and mix well.
13. The filling is ready.
Making the batter
14. In a blender, add 150 gram kale, 1 onion, coarsely chopped, 1 green chili, chopped and 1 red chili (optional), chopped and 1 tsp salt. Add enough water to suit your blender. Grind into a fine paste. Set aside the paste in a small bowl.
15. Now make the main pancake batter. In the same blender add 2 cups all purpose flour, ½ cup coconut milk, 2 tbsp full cream milk powder, 1½ cup water and ½ tsp salt and blend them until there are no lumps. Add the prepared kale paste and mix well. Check the consistency and adjust. Let the be a little thick and not too watery.
16. Heat a non-stick skillet ( I used a cast iron griddle). Moisten a kitchen paper towel with oil and apply the oil to the pan.
17. Spoon 2 to 3 tablespoons of batter on to the skillet and spread it into a round form of a pancake. Cook 2 minutes on each side until brown spots appear on both sides.
18. Add 3 tablespoons of the filling and roll the pancake. It will be easier to roll if the pancake is still hot.
Savoury kale pancake with sweet potato and chickpea filling is ready.
For
Savoury kale pancake with sweet potato and chickpea filling
Preparation time:30 minutes
Cooking time: 15 minutes
Serves:6
Preparation
1. Soak 50 grams dried chickpeas for 2 hours or preferably overnight.
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| Savoury kale pancake with sweet potato and chickpea filling |
2. Boil the soaked chickpeas until soft. It will take about 30 minutes.Mash the chick peas.
3. Peel and cut 150 grams sweet potatoes.
4. Cut 50 grams purple and 50 grams white cabbage into fine strips.
5. Chop 50 grams green bell pepper.
Making the filling
Method
6. In a large skillet or wok, add 2 tablespoons of vegetable oil and heat it. When oil is hot reduce the heat to low.
7. Add 100 grams onion coarsely chopped, 1 green chili, sliced thin, 3 cloves garlic sliced and fry for 5 minutes.
8. Add purple and white cabbage and fry for 5 minutes.
9. Add ½ tsp cumin seeds, ½ tsp fennel seeds and ½ tsp black pepper powder and fry for 2 minutes.
10. Add bell pepper and fry for 2 minutes.
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| Ingredients |
11. Add sweet potato and fry for 5 minutes.
12. Add mashed chick pea and mix well.
13. The filling is ready.
Making the batter
14. In a blender, add 150 gram kale, 1 onion, coarsely chopped, 1 green chili, chopped and 1 red chili (optional), chopped and 1 tsp salt. Add enough water to suit your blender. Grind into a fine paste. Set aside the paste in a small bowl.
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| Ingredients |
15. Now make the main pancake batter. In the same blender add 2 cups all purpose flour, ½ cup coconut milk, 2 tbsp full cream milk powder, 1½ cup water and ½ tsp salt and blend them until there are no lumps. Add the prepared kale paste and mix well. Check the consistency and adjust. Let the be a little thick and not too watery.
16. Heat a non-stick skillet ( I used a cast iron griddle). Moisten a kitchen paper towel with oil and apply the oil to the pan.
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| Savoury kale pancake and sweet potato and chickpea filling |
17. Spoon 2 to 3 tablespoons of batter on to the skillet and spread it into a round form of a pancake. Cook 2 minutes on each side until brown spots appear on both sides.
18. Add 3 tablespoons of the filling and roll the pancake. It will be easier to roll if the pancake is still hot.
Savoury kale pancake with sweet potato and chickpea filling is ready.
Recipe follows in detail with pictures.
Preparation time:30 minutes
Cooking time: 15 minutes
Serves:6
Ingredients
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| Ingredients for Savoury kale pancake with sweet potato and chickpea filling |
Main
150 grams sweet potato
50 grams chick pea cooked
50 grams purple cabbage, cut into fine strips
50 grams white cabbage, cut into fine strips
50 grams green bell pepper
Others
100 grams onion, coarsely chopped
50 grams green bell pepper
Others
100 grams onion, coarsely chopped
1 green chili, sliced thin
3 cloves garlic, sliced
2 tbsp vegetable oil
Preparation
Peel and cut sweet potato.
Soak and boil chickpea. for 2 hours or preferably overnight. Boil the soaked chickpeas until soft. It will take about 30 minutes. I used previously boiled chickpea.You can use canned chickpea.Mash it.
Mash the chick peas
Cut cabbage into fine strips.
Chop green bell pepper.
Method
Peel and cut sweet potato.
Soak and boil chickpea. for 2 hours or preferably overnight. Boil the soaked chickpeas until soft. It will take about 30 minutes. I used previously boiled chickpea.You can use canned chickpea.Mash it.
Mash the chick peas
Cut cabbage into fine strips.
Chop green bell pepper.
Method
In a large skillet or wok, add the vegetable oil and heat it. When oil id hot reduce the heat to low.
Add onion and fry for 5 minutes.
Add purple and white cabbage and fry for 5 minutes.
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| Frying onion and chili |
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| Adding purple and white cabbage |
Add cumin seeds, fennel seeds, and black pepper powder, green chili and garlic and fry for 2 minutes.
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| Adding cumin seeds, fennel seeds and black pepper powder |
Add bell pepper and fry for 2 minutes.
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| Adding green bell pepper |
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| Adding sweet potato |
Add mashed chick pea and mix well.
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| Adding mashed chickpea |
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| Mixing well |
The filling is ready.
Once the filling is ready, make the pancake.You can make the pancake batter ahead and keep aside for about half an hour. As you make the pancake you can place the filling and roll as it is hot. It is easier to roll.
FOR THE PANCAKE BATTER
MAIN
2 cups all purpose flour
½ tsp salt
Preparation
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| The filling is ready |
Once the filling is ready, make the pancake.You can make the pancake batter ahead and keep aside for about half an hour. As you make the pancake you can place the filling and roll as it is hot. It is easier to roll.
FOR THE PANCAKE BATTER
MAIN
2 cups all purpose flour
1½ cup water
½ cup coconut milk
2 tbsp full cream milk powder
1 tsp salt
2 tbsp vegetable oil
Others
Others
150 gram Kale
1 onion, coarsely chopped
1 green chili, chopped
1 red chili (optional), chopped
½ cup water or adequate for your blender( not watery)
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| Ingredients for Savoury kale pancake with sweet potato and chickpea filling |
In a blender, add kale, onion, green and red chili and salt. Add enough water to suit your blender. Grind into a fine paste. Set aside the paste in a small bowl.
Method
In the same blender add the all purpose flour, coconut milk, milk powder, water and salt and blend them until there are no lumps.
Add the kale paste and mix well.
Check the consistency and adjust. Let it be a little thick not too watery.
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| The kale batter |
Heat a non-stick skillet ( I used a cast iron griddle). Moisten a kitchen paper towel with oil and apply the oil to the pan.
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| Pancake being cooked in the griddle |
Spoon 2 to 3 tablespoons of batter on to the skillet and spread it into a round form of a pancake. Cook 2 minutes on each side until brown spots appear on both sides.
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| Kale pancake |
Add 3 tablespoons of the filling and roll the pancake.
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| Savoury kale pancake and sweet potato and chickpea filling |
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| Savoury kale pancake with sweet potato and chickpea filling |
Serve immediately.
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