Hypertension: no
Diabetes: no
CKD, non-dialysis: no
Dialysis: yes
Transplant: yes
Bread slices: 2 in no
Besan: 1 cup (40g)
Wheat flour: 2 tsp (10g)
Rice flour: 2 tsp (10g)
Onion, chopped: 1/3 wati (20g)
Tomato, chopped: ¼ wati ( 10g)
Salt: from the prescribed daily allowance
Turmeric powder: ¼ tsp
Red chilli powder: ½ tsp
Dhania powder: ¼ tsp
Paneer: ¼ wati (10 g) for garnishing
Oil: 2 tsp (10 ml)
For green chutney:
Coriander leaves: 2 tsp (10g)
Green chilli paste: ¼ tsp
Ginger paste: ¼ tsp
Ground roasted jeera: pinch
Salt: from the prescribed daily allowance
0hrs : 20min
/10
Servings
Mix all the three flours, in it add salt and all the masalas.
To this add chopped onion and tomato.
Add water to make a batter of medium consistency and mix well.
Now take a non-stick tawa, heat it.
Add 1 laddle full of the batter on it and spread it in a circular manner.
Add 1 tsp oil and fry it on both the sides and once done grate paneer over it.
Fold the pancake and place it in between two bread slices.
For green chutney, grind all the ingredients together.
Once done, serve hot with green chutney.