Step-by-Step Instructions

1. 1.Prepare the Flour Mixture

   Take a bowl and pour 1 cup of lukewarm water into it. Gradually add half a cup of all-purpose flour (Maida) while whisking continuously to ensure there are no lumps and a thin batter is formed.

2. 2.Add Spices to Batter

   Add salt to taste, 1 teaspoon of oregano, 1 teaspoon of red chili flakes (Kutti Laal Mirch), half a teaspoon of coriander powder (Dhania), 1/3 tablespoon of cinnamon powder (Darchini), 1 teaspoon of cumin seeds (Zeera), and a pinch of carom seeds (Ajwain) to the batter. Mix all the ingredients well until combined.

3. 3.Incorporate Vegetables

   Add 2 tablespoons of grated capsicum (Shimla Mirch), 1 small chopped onion (Piyaz), 2 tablespoons of grated carrot (Gajar), half a cup of fresh chopped coriander leaves (Hara Dhania), and 1 chopped red chili (optional) to the batter. Mix thoroughly.

4. 4.Add Gramflour and Final Mix

   Add 1 tablespoon of gramflour (Besan) to the vegetable and flour mixture. Mix everything well until the batter is ready and all ingredients are evenly distributed.

5. 5.Cook the Pancake

   Heat a pan and grease it lightly with oil using a brush. Pour a ladleful of batter onto the pan and spread it evenly to form a round pancake. Cook on medium-high flame until the edges start to crisp.

6. 6.Flip and Cook Both Sides

   Carefully flip the pancake using a spatula and cook the other side until it turns light brown and crispy. Repeat the process for any remaining batter.

7. 7.Roll and Cut

   Once cooked, carefully roll the pancake into a cylindrical shape. Using a knife, cut the rolled pancake into small, bite-sized pieces.

8. 8.Serve

   Serve the vegetable savory pancakes hot with yogurt (Dehi) or any chutney of your choice.