●Ingredients●
🍴2 cups plain flour
🍴1 tbsp baking powder
🍴1.5 cups soya milk
🍴1 tsp cider vinegar
🍴1/3 of a pack of tofu
🍴1/4 of a pack of plant based mince
🍴Oil
🍴Cornflour
🍴Kala Namak (Black Salt)
●Method●
Add flour into a bowl, pour 1 cup of milk and add the vinegar, leave to curdle for around 5 mins and add to bowl along with the other half cup of milk.
Whisk with hand mixer (or sieve flour before adding to bowl and mix by hand).
Heat a little oil in frying pan (enough to cover bottom of pan) wait till hot & add 6tbsps of mixture per pancake, shallow fry for around 2-3mins each side on hight heat.
Wrap pancakes in foil to keep warm.
Cut a block of tofu on the biggest side (not too thick but thick enough so it doesn’t break), roll a quarter of your plant based mince into a ball and squash down into a burger shape patty roughly same size as pancakes.
Add both into frying pan and fry for around 4 mins each side until browned and crispy.
Whilst waiting, in a small container add in Cornflour and around a tsp & a half of oil gradually until it forms a runny paste.
To this add a tsp of black salt (crush before adding) and half a teaspoon of turmeric for colour.
Stack it up & ENJOY
