- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 3
- Yield: 3 large pancakes
Ingredients
For the Batter
- 1 c flour
- 2 eggs
- 1 tbsp. cornflour
- 1 tsp. red chilli powder
- 1/2 tsp. garlic powder
- 1/2 tsp. pepper
- 1 tsp. sambal oelek (Indonesian red chilli paste)
- 1/2 c vegetable stock
- Salt to taste
Filling ingredients
- 3 c chopped cabbage
- 1 c carrot, julienned
- 1/4 c paneer, cubes
- 1/2 c grated cheese
- About 30 super-thin potato slices
For cooking
- 1 tsp. oil per Okonomiyaki
Sauces
- 1/4 c mayonnaise
- 6 tsp. ketchup
- 3 tsp. dark soy sauce
- Salt to taste
Instructions
Making the Okonomiyaki
- In a large mixing bowl, whisk in all the ingredients listed under 'batter'.
- Stir in the 'filling ingredients' except the potato slices.
- Heat about 1tsp of oil in a heavy bottomed pan over medium-low heat.
- Arrange the potato slices, overlapping each slice on the oil.
- Drop 1 - 1 1/2 cups of batter on the potato slices.
- Cover and let cook for 5 minutes. The bottom should brown quite nicely.
- Arrange more potato slices on the top, and flip carefully.
- Cover and cook until nicely brown.
Prepare the sauces
- Combine the ketchup and dark soy in a small bowl.
- Transfer the mayonnaise to a piping bag fitted with a small round-tipped nozzle.
Assemble
- Once the Okonomiyaki is cooked well on both sides, spread some sauce on the top and squeeze mayonnaise over that. Serve hot!
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