Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
With so many varieties of pancakes in the world, it's hard to choose a favorite—but I believe that these garlic and fenugreek greens pancakes are some of the best. As well as being delicious, they are also very healthy. The best part is that they remain fresh for a few days, provided they are roasted using butter or oil.
These pancakes make the perfect meal to take camping or on outings. They are so good that you can eat them on their own, or you could pair them with a curry or a pickle. Children might like to eat them with tomato sauce.
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- 3 cups wheat flour
- 2 heaped cups fenugreek leaves, washed, pat dried, finely chopped
- 1/6 cup garlic, finely chopped
- 1/2 teaspoon carom seeds
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon amchur powder (dry mango powder), optional
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons oil
- 1 1/2 teaspoons butter or ghee
How to Properly Wash Fenugreek Leaves
Don't ever add water directly on fenugreek leaves, as this tends to create a bitter taste. Make sure to pat-dry the leaves in order to prevent this problem.
- In a mixing bowl, add all the ingredients except for the ghee/butter/oil. Knead well to form a smooth, firm dough. There is no need to add water, as the fenugreek leaves will release some water. Rest the dough, covered, for 20 minutes.
- Pinch out lemon-sized balls of dough. Roll out each ball into a circle of about 6-inch diameter. It should be medium thick.
- Cook both sides on a pan, adding a few drops of oil on both sides. If you want to store it for 3–4 days, add some more oil and roast it by pressing. Otherwise, cook like normal pancakes. Repeat the procedure for all of the dough.
- Serve with a curry, a pickle, or tomato sauce.
Garlic's Health Benefits
Alluvium sati vum, or garlic, contains a sulfur compound called allicin, which has medicinal properties. Garlic also contains manganese, fiber, selenium, and vitamins B6 and C.
Eating fresh, raw garlic delivers the most health benefits, relative to eating it cooked or fried.
© 2016 ShailaSheshadri