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.