Paneer Pancakes

For the pancakes

 Flour 100 gm

Milk 300 ml

Egg 1 (optional)

Ghee/butter 3 tbsp

Salt a pinch

Mix the flour, milk, egg & salt. Leave the batter for 20 minutes. Prepare pancakes in a frying pan, using a little ghee or butter while frying. Use a non-stick pan if egg has not been used.

For the filling

Finely chopped paneer 300 gm

Onion 1 chopped fine

Green chilies   3 chopped

Chilie pdr ½ tsp

Ghee 1 tbsp

Salt to taste

Fry the onion for ½ a minute in the ghee. Add chilies & fry again for ½ a minute. Switch off the gas, add paneer, chili pdr. & salt. Mix well.

For the sauce

Tomatoes 900 gm

Chili pdr ½ tsp

Fresh cream ½ tea cup

Sugar 3-4 tbsp

Tomato ketchup 2 tbsp

Salt to taste.

Cut the tomatoes into big pieces, add 1 cup water & cook. When cooked, strain the soup by passing thro’ a sieve. Add chili pdr., tomato ketchup, sugar & salt & boil for 15 minutes. Add the fresh cream & mix well.

To assemble

Grease a baking dish, spread a little sauce at the bottom. Put a pancake over it & spread a little fillinf on it. Then a little sauce .repeat this order & build up layers of pancakes, filling & sauce. Finally add some more sauce on top & sprinkle some grated cheese on it. Bake in a hot oven at 450 deg F for 10-15 minutes until cooked, cheese has melted. Serve hot.