Recipe: at dinner Golden masala pancakes

Recipe: at dinner Golden masala pancakes Delicious, fresh and tasty.

Golden masala pancakes. An aromatic mix of precious spices harvested in India are the motivation behind this dish, and the humble potato is simply the vehicle. Taking a cue from the classic masala dosa —a spiced potato filling tucked into a crispy crepe—this twist uses shredded spuds to form a potato pancake and is fried over gentle heat to achieve a golden-brown crust with a luscious, creamy interior. Tatale is an authentic pancake style food in Ghana, made with plantains and mostly eaten as a side dish for bambara beans or aboboi, in other terms.

Autumn Pancakes with Garam Masala and Ghee Rich and savory autumn pancakes made with carrots, apples, and orange zest, seasoned with warming spices and spiced ghee.

This week marks the first week of autumn here in the United States, and this morning, I woke up in the mood for something to celebrate the season.

Paneer tikka masala is a favorite dish both in North and South India although the dish itself may have originated in North India.

You can have Golden masala pancakes using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Golden masala pancakes

1. It’s 150 g of flour.

2. It’s 30 g of sugar.

3. Prepare 10 g of salt.

4. Prepare 1 pinch of Golden yellow food colour.

5. You need 1 pinch of pilau masala.

6. You need 80 ml of milk.

Traditionally, paneer is roasted in a tandoor or a clay oven, but here you use your oven.

See recipes for Kenyan Pancakes, Kenyan Pancakes or crepes too.

A pinch of garam masala can be also be sprinkled on each pancake.

It is best to use a cast iron pan or a thick bottomed pan for frying as this gives a crisp crust in the pancakes.

Golden masala pancakes step by step

1. Measure all ingredients.

2. Combine all ingredients in one bowl and mix to incorporate well.

3. Preheat oil in a pan then pour a bit of the mixture..

4. Cook until golden brown.

5. Serve hot.

Using a small shallow frying pan helps in giving crisp edges and crisp crust as the oil does not spread out over a large surface area.

Serve hot with butter, maple syrup, honey or powdered sugar.

Raw Sugar: You can easily substitute raw sugar with any sweetener like maple syrup or palm sugar or coconut sugar or jaggery (Indian unrefined sugar made from sugarcane juice).

Oil: Use a neutral tasting oil so that the after taste of oil is not felt - both for making the batter and for cooking pancakes.

As a matter of fact, it is the ultimate mix of both.