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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

Boil the potatoes for 5-6 mins until just tender; drain and set aside.
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.
Shake the pancake shaker mix to loosen. Add the spices and flour, pour in 325ml cold water, replace the cap and shake until smooth.
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.
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