Thursday, 8 September 2011
Crispy Mushroom and Aubergine Pancakes
I have posted savoury pancakes earlier, which was a vegetable version too.
Making these are easy.
And a good way to get some vegetables in our diet.
But I do make non vegetarian versions too.
Sometimes I add eggs to the batter.
At other times cooked minced meat ... either chicken or fish.
But that is when I am making them for a brunch or dinner.
If I am making these for breakfast, I stick to vegetables.
I had a few small sized brinjals/ aubergines languishing in the fridge.
And some mushrooms too.
Threw in some cabbage with onions and green chillies.
You can add any vegetables of your choice ... green peas, cauliflower, carrots, etc. are some good options.
I usually do not like any powdered masalas in my vegetable pancakes. But this time wanted some flavour in them.
So threw in some Italian mixed spices.
The result was beautiful!
Maida / APF - around 1 cup
Water - just enough to make a thick batter
Thinly sliced mushrooms
Thinly sliced brinjals
Chopped green chillies
Red chilli flakes
Italian spice mix (mine had a mix of thyme, oregano and basil)
Salt to taste
Cooking oil to fry
How to :
Mix all the vegetables and spices together.
Add maida and water to made a thick batter.
Heat a tawa or a griddle.
Smear it with a little cooking oil.
Pour in a ladleful of the batter and spread it evenly.
Fry well on one side and then flip it over.
Cook on low heat till both sides are evenly browned.
Serve immediately ... while they're still crispy.
The spices added a wonderful flavour to what might have been just another plain pancake.