Step 1: Prepare the Spice Base

In a large bowl, take 1 tsp of hot oil. Add 1/2 tbsp of red chili flakes, 1/2 tsp of cumin seeds, 1/2 tsp of coriander powder, 1/2 tsp of mixed herbs, and a pinch of carom powder.

Step 2: Create the Liquid Mixture

Pour 2 cups of water into the spice mix. Add salt to taste and stir well to combine.

Step 3: Make the Batter

Gradually add 1 cup of wheat flour to the liquid mixture, whisking continuously to create a smooth, lump-free batter. The batter should be thin and have a flowing consistency.

Step 4: Add Vegetables

Add 1/2 cup of grated zucchini, 1 tbsp of grated carrot, 1 tbsp of grated capsicum, half a sliced onion, and 1/2 cup of chopped fresh coriander to the batter. Mix everything well until the vegetables are evenly distributed.

Step 5: Cook the Pancake

Grease a non-stick pan with oil and heat it up. Pour a ladleful of the batter onto the hot pan and spread it out evenly to form a thin pancake. Cook on a medium-high flame.

Step 6: Fry Until Crispy

Sprinkle some red chili flakes on top of the pancake and drizzle 1 tbsp of oil around the edges. Continue to cook on a high flame until the underside is light brown and crispy.

Step 7: Flip and Finish Cooking

Carefully flip the pancake and cook the other side until it is also golden brown and cooked through. Press gently with a spatula to ensure even cooking.

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 with mint sauce.

• Ensure the batter is thin and has a flowing consistency for a crispy pancake.

• Cook on a medium-high to high flame to achieve a crispy texture.

• Gradually add flour while whisking to prevent lumps from forming.

• Other vegetables like grated cabbage or finely chopped spinach can be added.

• Gram flour (besan) can be used as an alternative to wheat flour for a gluten-free version.