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Saag aloo pancakes recipe

Saag aloo pancakes recipe

18 ratings

These pancakes use pre-made pancake batter, making them the perfect quick dinner dish for Pancake Day. Packed with vegetables and served with raita dip and fresh lime wedges, this is a healthy recipe that's sure to be a winner. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 518 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 400g baking potatoes, peeled and diced
  • 1½ tbsp vegetable oil
  • 1 small onion, roughly chopped
  • 100g tikka curry paste
  • 220g pack baby spinach, chopped
  • 227g tin chopped tomatoes
  • 155g bottle pancake shaker mix
  • 1 tsp ground cumin
  • ½ tsp hot chilli powder
  • 3 tbsp plain flour
  • 8g fresh mint, leaves picked, to serve
  • 150g raita dip, to serve
  • 1 lime, cut into wedges, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2175kj
    518kcal     26%

  • Fat

    20g 28%

  • Saturates

    4g 18%

  • Sugars

    11g 13%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 17.9g Protein 13.5g Fibre 7.3g

Method

  1. Boil the potatoes for 5-6 mins until just tender; drain and set aside.
  2. Heat 1 tbsp oil in a saucepan over a low-medium heat and fry the onion for 3 mins. Add the tikka paste and cook, stirring, for 1-2 mins until fragrant. Stir through the potatoes, spinach and 4 tbsp of water and cook for 2 mins. Stir through the tomatoes, cover and cook for 5 mins until glossy. Set aside, covered.
  3. Shake the pancake shaker mix to loosen. Add the spices and flour, pour in 325ml cold water, replace the cap and shake until smooth.
  4. Heat a frying pan over a medium heat and brush with ½ tbsp oil. Pour in enough batter to form a thin pancake. Cook for 30 secs-1 min until it moves freely. Flip, then cook for 30 secs-1 min until golden. Transfer to a plate and cover to keep warm. Repeat with the remaining batter to make 8 pancakes.
  5. Reheat the saag aloo over a low-medium heat, then scatter with the mint. Fill the pancakes with mix, spoon over raita and wrap. Serve with the lime wedges.

See more Savoury pancake recipes

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