For the pancakes:
100 Gram Whole wheat flour
1 Egg
1 Yolk
150 Ml Yoghurt, whipped
100 Ml Milk
3 Tbsp Water
1 Tbsp Vegetable oil
1/2 Kg Spinach leaves (drained
and chopped to a paste), blanched
A pinch of Nutmeg, grated
Salt and pepper
For the filling:
1 Tbsp Oil
3 Tbsp Spring onions, sliced
250 Gram Beaten hung curd
100 Gram Cheese, grated
1 Egg
250 Gram Sauteed mushrooms
A pinch of Chilli powder
2 Tbsp Parsley, chopped
Salt and pepper
How to Make Spinach Pancake
1.Sift flour into a bowl. Beat in egg, curd, water and oil. Stir in spinach paste, nutmeg and seasoning. Set aside for 30 minutes.
For the filling:
1.Heat oil and sauté onions for 2-3 minutes. Cool.
2.Beat onions into yoghurt with remaining filling ingredients, using only half the cheese.
3.Pour some batter into an oiled pan to form a thin pancake.
4.Cook for about 2 minutes on each side.
5.Spread 1 Tbsp of filling over each pancake. Fold.
6.Arrange on a buttered ovenproof dish, scatter on cheese and bake at 180 degrees C for 15 minutes.
7.Serve hot, with tomato salad.
For the salad:
1.Whisk dressing ingredients together. Combine with tomatoes, herbs and seasoning. Chill and serve.