Soyabean & Paneer Crêpe Easy Recipe

Posted on by Shiv @Aaugritaa Caterers in Aaugritaa, continental, Easy Recipes, healthy food, Indian Cuisine, Veg Delicacy

Cuisine : Indian

Serves : 2-3 pax

Crêpe Presentation

Ingredients:

  • Soyabean 50-60 GMs
  • Paneer/Cottage Cheese 120 GMs
  • Salt to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Green Peas 50-60 GMs
  • Green Chilli 1-2 pcs
  • Onion medium size 1 pc
  • Capsicum medium size 1pc
  • Vegetable oil for cooking

Method:

  1. Take a thick bottom pan or cooker, add oil, then chopped onion, green chilly and capsicum into it
  2. Sauté for 2 min then add green peas, all the spices, soyabean and grated half of the cottage cheese into it
  3. Cook well and dry all the water from it
  4. Take it out, cool it then blend it in the blender. Make a paste of thr mixture
  5. Take a pan, make flat Crêpe of the batter, fill it with Grated Paneer and fold it
  6. Serve hot with salad and mint chitney

Chef Tips:

  • Make sure before adding the soyabean make a powder of it, when the soyabean is raw then only make a powder of it
  • Make sure the mixture is cooked nicely and blended properly without any Lumps
  • If you find it difficult to fold the Crêpe (Cheela) cook properly or medium flame so that it can be folded
  • Stuffing can be anything you like to fill in
  • This recipe we haven’t used any flour or besan, if you want you can add into it

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Published by Shiv @Aaugritaa Caterers

Shiv Shankar Ghosh is a professional chef with over 12 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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