About the Recipe
Ingredients
Ingredients:
· Oats: 1/2 cup
· Besan (Gram Flour): 2 tablespoons
· Water: 1/4 cup (adjust as needed)
· Carrot: 1/4 cup, finely grated
· Capsicum: 1/4 cup, finely chopped
· Onion: 1 small, finely chopped
· Tomato: 1 small, finely chopped
· Green Chili: 1, finely chopped (optional)
· Coriander Leaves: 2 tablespoons, finely chopped
· Salt: to taste
· Turmeric Powder: 1/4 teaspoon
· Red Chili Powder: 1/4 teaspoon
· Cumin Seeds: 1/2 teaspoon
· Oil: for greasing
· 100 grams Tofu
· 1/4 cup spinach chopped
· 2 tablespoon paneer crumbled
· Garlic : 1 clove minced
· Ginger : 1/2 teaspoon grated
· Salt : to taste
· Black Pepper: to taste
· Oil: 1 teaspoon
Preparation
Instructions:
:In a blender, grind the oats to a fine powder. Transfer to a mixing bowl.
: Add besan, water, salt, turmeric powder, and red chili powder to the oats powder. Mix well to form a smooth batter. Adjust water to get a pouring consistency similar to pancake batter.
: Mix in the grated carrot, chopped capsicum, onion, tomato, green chili, and coriander leaves.
: Heat a non-stick pan and grease it lightly with oil. Pour a ladleful of batter onto the pan and spread it evenly to make a thin cheela. Sprinkle cumin seeds on top.
: Cook on medium heat until the edges start to lift and the bottom turns golden brown. Flip and cook the other side until done. Remove from the pan and set aside.
: In a small pan, heat oil. Add minced garlic and grated ginger and sauté until fragrant. Add chopped spinach and cook until wilted. Mix in crumbled paneer, salt, and black pepper. Cook for another 2-3 minutes. Set aside to cool.
Cut the tofu into thick slices. Carefully make a slit in each tofu slice to create a pocket for stuffing.
: Fill each tofu pocket with the spinach-paneer mixture. Press gently to secure the filling.
: In the same pan, heat a little oil over medium heat. Place the stuffed tofu slices and cook until golden brown on both sides. Drizzle with soy sauce for added flavor if desired.