Black-Eyed Pea Pancakes with Potato Filling (Indian) - Vegan

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Black-Eyed Pea Pancakes with Potato Filling (Indian) - Vegan

 

Recipe By :Hansa, Berwyn Café, Beautiful Day Trading Co. (MD)

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pancake:

1 cups black-eyed peas -- (1 to 1 1/2)

Fresh parsley

Garlic -- minced

Ginger root -- minced

Salt

Hot pepper (opt.)

Cayenne (opt.)

Filling:

2 lbs. red or white potatoes

1 large onion -- chopped

Cayenne

1 Tbsp. mustard seeds -- (1 to 2)

1/4 tsp. tumeric -- (1/4 to 1/2)

Salt to taste

2 Tbsp. oil

 

Soak black-eyed peas overnight in twice as much water. Several hours

before the dish is to be cooked, drain and puree the beans in a blender or

food processor with water until you reach a soupy consistency. Let sit at

room temperature for several hours at this stage to " ferment " and turn

sour. Add salt, garlic, ginger, parsley,and any other seasonings of your

choice (including hot pepper and cayenne and even coriander if you wish).

 

Chop the potatoes into bite-sized chunks, leaving the skin on. In a

skillet heat the oil on medium. Add the mustard seeds and cook until the

seeds pop and dance. Add potatoes, turmeric, cayenne and anything else you

prefer. Cover, stirring occasionally to prevent burning. Cook for 15

minutes or until potatoes are cooked. Remove from heat and set aside.

 

Chop onions and cook in oil until translucent. (The onions need to be

cooked separately to prevent the potatoes from getting slimey). Add to the

potatoes.

 

Lightly oil a clean skillet. A well-seasoned cast iron pan works best.

Heat to medium-high. Slowly add a dollop of batter to the pan with a

ladel, spiraling the batter out into a large pancake shape. Don't worry if

there are holes in the pancake, that is completely normal. Trial and error

will show you how thin the batter will need to be. The first time you make

this you will have many mistakes, but there is plenty of batter to

accomodate the learning process. When the batter bubbles, flip and cook on

the other side. When done, place on a plate. Add the potato filling along

the center in a line. Fold in the sides of the pancake, turn folded side

down, and serve.

 

 

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Per Serving (excluding unknown items): 844 Calories; 30g Fat (30.7%

calories from fat); 41g Protein; 110g Carbohydrate; 20g Dietary Fiber; 0mg

Cholesterol; 30mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 1

1/2 Vegetable; 5 1/2 Fat.

 

NOTES : All ingredient amounts are approximate. Making this pancake is a

bit of a challenge. It didn't work the first few times I attempted

to make it, but this dish is worth the trouble. It has a very

unique flavor.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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