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CORN PANCAKE

INGREDIENTS:

6 corn cobs      2-cups fine corn flour

100 grams cauliflower      100 grams green peas

oil      salt

ghee      4 cup cheese

1-tsp. green chili paste      ¼ cup coriander leaves

PREPARATION:

Add water to the all-purpose flour and make the batter. Add salt. Cover and keep aside for ½ hour. Make 15-20 pancakes on a griddle using ghee as required.

Boil corn, cauliflower and green peas in pressure cooker. Melt ghee in a pot. Stir fry the boiled vegetables, chili paste and coriander leaves. Serve pancake in a plate covered with the chutney, corn curry and cheese.

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