Step-by-Step Instructions

1. 1.Prepare the Spice Base

   Take a large bowl. Add 1 teaspoon of hot oil, followed by half a tablespoon of red chili flakes, half a teaspoon of cumin seeds, half a teaspoon of coriander powder, half a teaspoon of mixed herbs, and a pinch of carom powder.

2. 2.Add Water and Salt

   Pour 2 cups of water into the bowl with the spices. Add salt to taste.

3. 3.Mix and Add Wheat Flour

   Mix the ingredients well. Gradually add 1 cup of wheat flour while continuously whisking to ensure there are no lumps. Continue mixing until you achieve a thin, flowing batter consistency.

4. 4.Incorporate Vegetables

   Add half a cup of grated zucchini, 1 tablespoon of grated carrot, 1 tablespoon of grated capsicum, half a medium-sized sliced onion, and half a cup of fresh chopped coriander to the batter. Mix everything thoroughly until all the vegetables are well combined with the batter.

5. 5.Cook the Pancakes

   Grease a heat-up pan with oil. Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake. Cook on a medium-high flame. Sprinkle some red chili flakes on top and drizzle about 1 tablespoon of oil around the edges.

6. 6.Flip and Cook Both Sides

   Cook until the bottom side turns light brown and crispy. Then, carefully flip the pancake and cook the other side until it is also light brown and cooked through. Repeat the process for the remaining batter.

7. 7.Serve

   Serve the hot and crispy vegetable pancakes with mint sauce or your preferred accompaniment.