Step-by-Step Instructions

1. 1.Prepare the Batter Base

   Take a bowl and pour 1 cup of lukewarm water into it. Gradually add approximately 1 cup of all-purpose flour (Maida Ya aata) while continuously mixing to ensure there are no lumps and the batter is thin and has a flowing consistency.

2. 2.Add Spices

   Add salt to taste (approximately 1/2 tsp), 1 tsp oregano, 1 tsp red chili flakes (Kutti Laal Mirch), 1/2 tsp coriander powder (Dhania), 1/3 tbsp cinnamon powder (Darchini), 1 tsp cumin seeds (Zeera), and a pinch of carom seeds (Ajwain) to the batter. Mix all the ingredients well until evenly combined.

3. 3.Incorporate Vegetables

   Add 2 tbsp of grated capsicum (Shimla Mirch), 1 small sliced onion (Piyaz), 2 tbsp of grated carrot (Gajar), 1/2 cup of fresh chopped coriander leaves (Hara Dhania), and 1 chopped red chili (optional) to the batter. Mix well to distribute the vegetables evenly.

4. 4.Add Gramflour and Final Mix

   Add 1 tbsp of gramflour (Besan) to the batter and mix thoroughly until all ingredients are well combined and the batter is ready.

5. 5.Cook the Pancakes

   Heat a pan and grease it with oil using a brush. Pour a ladleful of batter onto the pan and spread it gently to form a round pancake. Cook on medium-high flame. Carefully flip the pancake after 3-4 minutes or until light brown, and cook the other side until it is also light brown and cooked through. Repeat for the remaining batter.

6. 6.Serve

   Once cooked, roll the pancake and cut it into small pieces as shown. Serve the vegetable savory pancakes hot with yogurt (Dehi) or your preferred dipping sauce.