Stuffed Buckwheat Pancakes

Preparation :25 mins
Cook :30 mins
Total Time :55 mins
Servings :Makes 6 pancakes

Ingredients :

For The Stuffing
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 cup sliced onions
1/4 tsp asafoetida (hing)
1/2 cup potatoes , boiled and cut into 25 mm. (1”) cubes
1/4 cup boiled green peas
1 tsp dried mango powder (amchur)
1/4 cup tofu (soya paneer) cut into 25 mm. (1”) cubes
salt to taste

For The Batter
1 cup buckwheat (kutto or kutti no daro) flour
1 cup curds (dahi)
1 tbsp grated ginger (adrak)
1 tbsp finely chopped green chillies
1/4 cup chopped coriander (dhania)
salt to taste

Other Ingredients
3 1/4 tsp oil for greasing

Method :

For the stuffing
For the stuffingHeat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the onions and asafoetida, mix well and sauté on a medium flame will they turn translucent.Add the potatoes, dry mango powder, tofu, salt, mix well and sauté on a medium flame for another minute, while stirring continuously.Divide the stuffing into 6 equal portions and keep aside.
For the batter
For the batterCombine the buckwheat flour and curds together in a large bowl and mix well. Keep aside for 1 hour. Keep aside for 1 hour.Add the ginger, green chillies, coriander and salt and mix well. Keep aside for 1 hour.Divide the batter into 6 equal portions and keep aside.
How to proceed
How to proceedGrease a 150 mm. (6\") in diameter non- stick pan, using ¼ tsp of oil and ,pour a portion of the batter in an even layer.Cover and cook, using ½ tsp of oil till it turns golden brown from both the sides.Place one portion of the stuffing mixture on the pancake and fold it to make a semi-circle.Repeat with the remaining batter and stuffing to make 5 more stuffed pancakes. Serve hot.