Savory Red Amaranth Leaves And Sattu Pancakes | How to make Savory Red Amaranth Leaves And Sattu Pancakes

By Tikuli Dogra  |  24th Jun 2016  |  
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  • Savory Red Amaranth Leaves And Sattu Pancakes, How to make Savory Red Amaranth Leaves And Sattu Pancakes
Savory Red Amaranth Leaves And Sattu Pancakesby Tikuli Dogra
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

8

0

About Savory Red Amaranth Leaves And Sattu Pancakes Recipe

Both amaranth leaves and chane ka sattu are powerhouse of nutrition and they pair well to make healthy vegan gluten free tea time snack.

Savory Red Amaranth Leaves And Sattu Pancakes

Ingredients to make Savory Red Amaranth Leaves And Sattu Pancakes

  • Fresh Red amaranth Leaves - 1 Cup chopped
  • onion - 1 Medium chopped roughly
  • Green chili - 2 chopped fine
  • Sattu | Roasted gram flour - 4 tablespoon
  • chickpea Flour | Besan - 2 tablespoon
  • salt - to taste
  • Red Chili Powder - 1/4 teaspoon
  • Black pepper Powder - 1/4 teaspoon
  • water - for binding
  • olive Oil - 2 tablespoon

How to make Savory Red Amaranth Leaves And Sattu Pancakes

  1. In a large bowl add chopped amaranth leaves, onion, green chilies, sattu, besan, salt, pepper powder, chili powder and mix well.
  2. Rub the mixture with your fingers till the dry ingredients have incorporated well in the veggies.
  3. Let it sit for 5-10 minutes. The amaranth leaves and onion will release juices and moisten the mixture.
  4. Now add a little water at a time to make a thick batter. It should be just enough to bind the mixture properly.
  5. Sattu can not bind on its own so we use a little besan for binding. Use more of sattu and less of besan always.
  6. Heat a non stick pan and drizzle some olive oil on it.
  7. Divide the mixture in 4-6 small size portions. Spread a small portion of batter and pat with your fingers to spread it like a pancake.
  8. Repeat with other portions as well. Cook on low - medium heat till it crisps on one side then flip carefully.
  9. Brown and crisp the other side too, pressing it gently with a slotted spatula.
  10. Once both sides are nice and crisp, serve immediately with the dip or chutney of your choice. I had them with mint coriander mayo dip.
  11. These pancakes have a lovely flavor of amaranth and sattu and are incredibly crisp so don't wait to dig in or they will become soggy.

My Tip:

You can use both green or red amaranth leaves but I prefer the red ones for their high iron content and earthy texture. You can use ragi, buckwheat, bajra flour also to make these pancakes. A multi-grain pancake can be a filling option. This is a low fat snack as we use just a little olive oil to cook it in pan rather than frying. You may omit onion and the pancakes will taste awesome.

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