Step-by-Step Instructions

1. 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.

2. 2.Create the Liquid Mixture

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.