Name: Vegetable Pancake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-3 People
Cuisine: Indian
Ingredients: 1 Big Size Onion (Pyaz), sliced; 1 Big Size Carrot (Gajar), grated; 2 Tbsp Green Peas (Matar); 2 Green Chili (Hari Mirch), chopped; 1 Cup Grated Cabbage (Band Gobi); 2 Tbsp Fresh Coriander Leaves (Hara Dhanya), chopped; To Taste Salt (Namak); 1 Tbsp Coriander Powder (Dhanya Powder); 1/2 Tsp Cumin Powder (Zeera Powder); 1 Tbsp Red Chili Flakes (Kutti Laal Mirch); 1/4 Tsp Cinnamon Powder (Darchini); 5 Tbsp Rice Flour; 1 Tbsp Oil; 1/2 Cup Whole Wheat Flour (Atta); As Required Water; To Taste Red Chili Powder (Laal Mirch); 2 Tbsp Oil for frying

Recipe Summary

A quick and healthy savory pancake made with a variety of fresh vegetables, rice flour, and whole wheat flour. This easy-to-make dish is perfect for a nutritious breakfast or a light snack, pan-fried to a golden-brown perfection.

All Ingredients - For the Pancake Batter

Big Size Onion (Pyaz), sliced 1
Big Size Carrot (Gajar), grated 1
Green Peas (Matar) 2 Tbsp
Green Chili (Hari Mirch), chopped 2
Grated Cabbage (Band Gobi) 1 Cup
Fresh Coriander Leaves (Hara Dhanya), chopped 2 Tbsp
Salt (Namak) To Taste
Coriander Powder (Dhanya Powder) 1 Tbsp
Cumin Powder (Zeera Powder) 1/2 Tsp
Red Chili Flakes (Kutti Laal Mirch) 1 Tbsp
Cinnamon Powder (Darchini) 1/4 Tsp
Rice Flour 5 Tbsp
Oil 1 Tbsp
Whole Wheat Flour (Atta) 1/2 Cup
Water As Required
Red Chili Powder (Laal Mirch) To Taste
Oil for frying 2 Tbsp

⚠ Contains Allergens

gluten

Step-by-Step Instructions

Step 1: Prepare the Vegetable Mix

In a large bowl, combine the sliced onion, grated carrot, green peas, chopped green chilies, grated cabbage, and chopped fresh coriander leaves.

Step 2: Add Spices and Flours

To the vegetable mix, add salt to taste, coriander powder, cumin powder, red chili flakes, and a sprinkle of cinnamon powder. Mix well. Then, add the rice flour and 1 Tbsp of oil, and mix again.

Step 3: Make the Batter

Add the whole wheat flour to the bowl and mix. Gradually add water while mixing to form a thick batter with a flowing consistency. Ensure there are no lumps.

Step 4: Final Seasoning

Add red chili powder according to your taste preference and mix it thoroughly into the batter.

Step 5: Pan-Fry the Pancake

Heat 2 Tbsp of oil in a non-stick pan over medium flame. Pour a ladleful of the batter onto the pan and spread it evenly to form a round pancake.

Step 6: Cook the First Side

Cover the pan with a lid and cook on a low flame for 5 minutes, or until the bottom side turns light brown and crispy.

Step 7: Flip and Cook the Other Side

Flip the pancake carefully. Cook the other side for another few minutes without the lid until it is golden brown and cooked through.

Step 8: Serve

Once both sides are cooked, remove the pancake from the pan. Repeat the process to make more pancakes with the remaining batter. Serve hot, optionally with yogurt.

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Vegetable Pancake

35 mins

Indian · North Indian

15 min

20 min

2-3 People

~320 kcal

Recipe Summary

All Ingredients - For the Pancake Batter

Step-by-Step Instructions

Step 1: Prepare the Vegetable Mix

Step 2: Add Spices and Flours

Step 3: Make the Batter

Step 4: Final Seasoning

Step 5: Pan-Fry the Pancake

Step 6: Cook the First Side

Step 7: Flip and Cook the Other Side

Step 8: Serve

Comments

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