Curry Pancakes Recipes

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ROTI CANAI/PARATHA (INDIAN PANCAKE)



Roti Canai/Paratha (Indian Pancake) image

Breakfast, lunch, tea time, and dinner - this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up.

Provided by Suhara

Categories     Bread     Quick Bread Recipes

Time 2h30m

Yield 8

Number Of Ingredients 8

¾ cup warm water
1 teaspoon salt
1 pinch white sugar
4 ¾ cups all-purpose flour
3 ½ tablespoons clarified butter (ghee)
1 egg
1 teaspoon water
2 tablespoons ghee (clarified butter), divided

Steps:

  • Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
  • Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
  • Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
  • Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 56.8 g, Cholesterol 45.8 mg, Fat 10.1 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 301.8 mg, Sugar 0.4 g

CURRY PANCAKES



Curry Pancakes image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Number Of Ingredients 4

1 1/4 teaspoons curry powder
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon toasted sesame oil

Steps:

  • Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set aside.
  • In a food processor, combine flour and salt. Turn processor on; slowly add curry-powder-water mixture. Process until dough comes together and is smooth and not tacky when pinched, about 30 seconds. Loosely cover with plastic wrap; let stand for 15 minutes.
  • Heat oven to 250 degrees. Form dough into a 17-inch-long log and cut into 12 equal pieces; cover with plastic wrap so dough is not exposed to air. Place 1 piece of dough cut side down on a work surface, flatten slightly, and brush with sesame oil. Place another slightly flattened piece of dough on top of first; press together. Roll joined disks into a 6 1/2-inch-diameter circle less than 1/8-inch thick.
  • Heat a 10-inch nonstick skillet over medium heat. Add the double pancake and cook until light-golden speckles appear on the surface, 2 to 3 minutes per side. Remove from pan and gently pull pancakes apart. Transfer pancakes to a plate and cover with plastic wrap. Repeat entire process with remaining dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10 minutes.

CURRIED SWEET POTATO PANCAKES



Curried Sweet Potato Pancakes image

Provided by Susan Feniger

Categories     Dairy     Ginger     Onion     Vegetable     Appetizer     Brunch     Sauté     Vegetarian     Yogurt     Lunch     Spice     Root Vegetable     Sweet Potato/Yam     Seed     Coriander     Cumin     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 15 cakes; serves 5

Number Of Ingredients 15

1 1/2 tablespoons cumin seeds
1 teaspoon black mustard seeds*
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Pinch of cayenne pepper
Pinch of fennel seeds
1 tablespoon minced peeled fresh ginger
1/4 cup plus 1 tablespoon canola oil
2 to 3 white onions, chopped (4 cups)
2 1/2 pounds red yams or sweet potatoes, grated (4 cups)
5 tablespoons whole wheat flour
1 large egg, beaten
1 1/2 teaspoons kosher salt
1 cup plain yogurt
1/2 cup chopped scallions, white and green parts, for garnish

Steps:

  • Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl. Stir well to blend.
  • In a large sauté pan set over medium heat, heat the 1/4 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to toast the spices. Transfer the mixture to a bowl. Add the yams, flour, egg, and salt, and mix well to combine. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.
  • Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.
  • Serve warm, topped with the yogurt and scallions.

BASIC INDIAN CURRY WITH PANEER



Basic Indian Curry with Paneer image

A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.

Provided by MELLY28

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 16

¼ cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, minced, or to taste
¾ teaspoon red chile powder
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon garam masala
¾ teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
chopped fresh cilantro, for garnish

Steps:

  • Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
  • Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
  • Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 33 g, Cholesterol 49.2 mg, Fat 28.1 g, Fiber 8.1 g, Protein 16 g, SaturatedFat 10.5 g, Sodium 819.5 mg, Sugar 13.8 g

INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT



Indian Potato Pancakes with Curry-Lime Yogurt image

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Fry     Hanukkah     Yogurt     Pea     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 24 pancakes

Number Of Ingredients 13

1/2 cup frozen peas
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Curry-Lime Yogurt

Steps:

  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
  • Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with Curry-Lime Yogurt.

CURRY-SCENTED PANCAKES



Curry-Scented Pancakes image

These soft pancakes are perfect for our Mu-Shu Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Number Of Ingredients 4

1 1/4 teaspoons curry powder
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon dark sesame oil

Steps:

  • Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set aside.
  • In a food processor, combine flour and salt. Turn processor on; slowly add curry-powder-water mixture. Process until dough comes together and is smooth and not tacky when pinched, about 30 seconds. Loosely cover with plastic wrap; let stand for 15 minutes.
  • Heat oven to 250 degrees. Form dough into a 17-inch-long log and cut into 12 equal pieces; cover with plastic wrap so dough is not exposed to air. Place 1 piece of dough cut side down on a work surface, flatten slightly, and brush with sesame oil. Place another slightly flattened piece of dough on top of first; press together. Roll joined disks into a 6 1/2-inch-diameter circle less than 1/8 inch thick.
  • Heat a 10-inch nonstick skillet over medium heat. Add the double pancake and cook until light-golden speckles appear on the surface, 2 to 3 minutes per side. Remove from pan and gently pull pancakes apart. Transfer pancakes to a plate and cover with plastic wrap. Repeat entire process with remaining dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10 minutes.

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