Healthy Vegetable Pancakes (Print Version)
# Ingredients:
→ Vegetables
01 -
1 bell pepper, thinly sliced lengthwise
02 -
1 red onion, thinly sliced lengthwise
03 -
3 scallions, thinly sliced lengthwise
04 -
1 carrot, thinly sliced lengthwise
05 -
3 cloves garlic, minced
06 -
1 to 2 green chili peppers, chopped
→ Dry ingredients
07 -
1 cup (100 g) chickpea flour
08 -
1/4 cup (40 g) cornstarch
09 -
1/2 teaspoon red chilli powder
10 -
1/4 teaspoon ground turmeric
11 -
1/2 teaspoon ground coriander seeds
12 -
Salt, to taste
→ Other ingredients
13 -
1/2 cup (120 ml) water, plus extra as required
14 -
2 tablespoons vegetable oil
15 -
1 tablespoon sesame seeds, optional
# Instructions:
01 -
Slice bell pepper, red onion, scallions, and carrot into thin strips lengthwise. Mince garlic and chop green chili peppers to preferred heat level.
02 -
In a large mixing bowl, add sliced vegetables, minced garlic, chopped green chili, chickpea flour, cornstarch, salt, red chilli powder, ground turmeric, and ground coriander seeds. Mix to combine evenly.
03 -
Gradually pour in 1/2 cup water while stirring, mixing until the batter is smooth and evenly coats the vegetables. Add more water in small increments if necessary to achieve a medium-thick consistency.
04 -
Heat a shallow skillet over medium heat. Add 2 tablespoons of vegetable oil, ensuring it covers the surface evenly.
05 -
Pour half of the batter into the skillet and spread it evenly with a spatula. Cover and cook on medium heat for several minutes until the bottom is golden and crisp.
06 -
Gently move the pan to listen for a crisp sound indicating the base is cooked. Optionally, sprinkle sesame seeds over the uncooked side.
07 -
Flip the pancake and cook the other side until golden brown and crisp. Once cooked, transfer to a chopping board and slice into pieces.
08 -
Serve hot, accompanied by mint-coriander chutney or soy sauce as desired.
# Notes:
01 -
Chickpea flour ensures a gluten-free base while providing substantial protein and fiber for a balanced meal.