Vegan recipe

Tandoori Bites & Saag Aloo Stuffed Pancakes

Serves 4

A savoury pancake crammed with homemade spiced saag aloo and our fiery Tandoori Bites. Perfect as an Indian starter or as a flavour-packed lunch!

Tandoori Bites Find out more

Ingredients

For the filling
2 packs of Cauldron Tandoori Bites
2 large potatoes, cut into 3cm cubes
1/4 tsp cumin seeds
Olive oil for frying
1 medium onion, chopped
1 or 2 garlic cloves, coarsely chopped
1 tsp fresh ginger, grated
1 tsp turmeric
1 tsp garam masala
1 tbsp water
350g fresh or frozen spinach
Mango chutney (optional)

For the pancakes
210g plain flour.
¼ tsp salt.
¾ tsp baking powder.
9 tbsp aquafaba (liquid from a can of chickpeas).
420ml of milk of choice (almond, oat etc)
2 tbsp mild olive oil, plus extra for frying.
1 tsp vanilla extract

Method

  1. To make the filling, cook the Tandoori Bites according to the instructions.
  2. Boil the cubes of potato for between 8 to 12 minutes until just tender. Drain and put to one side.
  3. Fry the cumin seeds with oil, until the seeds are just starting to brown.
  4. Add the chopped onion, garlic and ginger and fry until they start to brown.
  5. Add the boiled potatoes, turmeric and garam masala and 1 tbsp of water to moisten the dish.
  6. Add the spinach and stir for 4 minutes until the spinach has wilted and the potatoes are just starting to crumble. Keep warm.
  7. Now, make a start on the pancakes, sift the flour, salt and baking powder in a large bowl.
  8. Add the remaining ingredients and whisk together until smooth. Try not to over mix the batter.
  9. Place in the fridge for 1hr or overnight.
  10. Heat an 8-inch non-stick frying pan over low heat. Add a little oil and swirl the pan to coat the bottom.
  11. Use a ladle to add the pancake batter into the pan, then tilt the pan to spread the mixture out evenly.
  12. As it sets, shake the pan to see if the pancake is loose, then flip it over with a palette knife. Cook on the other side for 30 seconds -then shake again to see if it is loose.
  13. Slide onto an oven tray, top with a sheet of kitchen roll and repeat, stacking pancakes on top of each sheet of paper. Keep warm.
  14. Remove the Tandoori Bites from the oven, top each pancake with saag aloo, add Tandoori Bites and mango chutney. Fold into 4 and serve.