Spiced Vegetable Besan Pancakes Recipe

About this recipe

Spiced Vegetable Besan Pancakes are a delightful Indian breakfast option, combining chickpea flour and fresh vegetables with flavorful spices to create a nutritious and satisfying dish. These golden pancakes are crispy on the outside and tender on the inside, making them perfect for an active lifestyle and weight-loss goals. Packed with fiber and protein, they are balanced and hearty, ideal for a united family to enjoy together.

Ingredients

• - Besan
• 500 g Onion
• 500 g Capsicum Green
• 50 g Black Pepper Powder
• 200 ml Mustard Oil
• 200 g Dahi
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine chickpea flour, turmeric powder, cumin powder, red chili powder, garam masala, salt, and black pepper.
2. 2. Add finely chopped tomato, onion, bell pepper, green chili, and coriander leaves to the bowl and mix well.
3. 3. Gradually add yogurt to the mixture, stirring to create a smooth batter of medium-thick consistency.
4. 4. Heat a non-stick pan or tawa over medium heat; add 1 tsp mustard oil and spread evenly.
5. 5. Pour a ladleful of batter onto the pan and spread it gently into a pancake shape, around 6-7 inches in diameter.
6. 6. Cook for 2-3 minutes on one side, then flip and cook for another 2 minutes until golden brown and crisp.
7. 7. Repeat the process for the remaining batter, adding oil as needed.
8. 8. Serve warm with mint chutney or yogurt for a refreshing accompaniment.