Add a spring in your little one’s step with an energizing Cucumber Pancake tiffin recipe made with Kissan Manchurian Sauce. The chickpea flour filling mixed with fresh vegetables like cabbages is bound by the authentic Chinese flavour of Kissan Manchurian Sauce that makes the dish a delight for kids.
Rice flour: ½ cup
Chickpea flour (besan): ¼ cup
Cucumber (grated and squeezed): ¼ cup
Potatoes (grated): ¼ cup
Cabbage (grated): ¼ cup
Coriander leaves (finely chopped): 2 tablespoons
Yoghurt: 2 tablespoons
Salt to taste
Kissan Manchurian Sauce: 2 tablespoons
Oil: 2 tablespoons
In a mixing bowl add rice flour, chickpea flour, cucumber, potatoes, cabbage, coriander and yoghurt.
Season with salt.
Add Kissan Manchurian Sauce to the mixture.
Mix the ingredients well till a semi-thick consistency is achieved. Add a little water as required if the dough is too thick.
On a heated pan, add oil, add a spoonful of the pancake mix to the pan and flatten it till a circular shape is formed.
Cook the pancake on each side till brown.
Cucumber pancakes are now ready to serve.
Peanuts and watermelon (or any fruit of your choice)
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