Spicy Rice flour pancake

Think pancakes - think sweet. Maple syrup, fruit, maybe some whipped cream. Savoury pancakes - yeah, we all have heard of them, few have had it, and then some make it as well. Indian food offers some wonderful pancakes, my favourite one being dosa. Although simple, it needs a bit of pre-planning as you need to allow for some fermentation time. This one - called 'Sarva Pindi' is made with rice flour. Hence, is easy peasy! Just bring together a couple of ingredients, and cook it like any other pancake.
Apparently, this dish is losing the following it once had and is dying out. All this information, and the recipe come from a very famous Indian chef on YouTube - Sanjay Thumma - also known as VahChef for the Netaholics. You can check out his recipe here --> VahChef's Sarva Pindi
Usually had as an evening snack, I wanted to make something that's not sweet, and is easy to make in the morning. Ofcourse I am talking a weekend morning, cooking an actual breakfast on a weekday doesn't even strike as an option to me. I am lucky if I can manage to run and catch my train on time :-)
Someday I would probably do a post on the many different varieties of bread I pick up sometimes for a breakfast-to-go. But for now enjoy this rice flour pancake.
This entry goes to the Rice Feast being hosted by Aathidhyam Share

Baked Samosa

Samosa. The crispy pastry filled with spicy potatoes, served with chutney, savoured everywhere and loved as an appetiser and snack by all. An Indian snack - the original recipe calls for deep frying the stuffed pastry, but if you know me, you know how averse I am to deep frying (and also quite stingy when using butter and oil). But how can I miss out on the good things in life? Samosa being one of them! It is easy to make if you use something like a puff pastry sheet, or wonton or a spring roll wrap. I made the dough myself, but for the sake of ease, let me just suggest you to buy one of those wraps. Also, samosas are so versatile, maybe in another version I'll share how I make the dough for the wrap. So here is how I make the samosas.

- 2 large potatoes - boiled and mashed.
- 1/2 cup peas
- 1 onion - finely chopped
- 1 or 2 green chillis - very finely chopped, and de-seeded if you don't like it hot.
- 1 teaspoon grated ginger
- 2 tablespoons oil


For the spices,
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder - freshly ground works beautifully
- 1 teaspoon garam masala
- 1/2 teaspoon dry mango powder.
- salt

In the hot oil, add cumin, and chillis and saute for a few seconds. Add in the ginger, and onions, and salt and fry for a few minutes. When the onions are golden brown, add in the peas and the remaining masala and let it cook for 8-10 minutes. Mix it all with the mashed potatoes. Let this mixture cool for a few minutes. This stuff is so tasty that I make a lot more than I need, and make sandwiches with it the next day!
For the wrap, choose a wrap of your choice. Puff pastry works well and is very easy to get too. Cut it into approximately 4" x 8" pieces. Place a small amount of the mixture at the bottom of the 4" side, and fold it to form a triangle. Fold it twice and seal the edges with water-flour mixture(Add a tablepoon of flour to about 3 tablespoons water). You could make any shape you like, and also create the traditional trianglular shape many ways. You could also cut squares from your rolled out dough, and fill the potato mixture diagonally and close it so it resembles a cone. Brush some oil on the samosa and bake it in a 350 C oven for about 20 minutes. I served mine with a coriander - mint chutney and a thai sweet chilli sauce. Share