Spiced Veggie Tikka Pancakes Recipe

About this recipe

Spiced Veggie Tikka Pancakes are a delightful fusion of Indian flavors and hearty breakfast staples. These savory pancakes combine chickpea flour, fresh vegetables, and aromatic spices to create a wholesome and satisfying dish. Perfect for a family breakfast, the recipe balances mild heat with flavorful spices, making it ideal for all taste preferences. Served with tangy yogurt and a side of fresh mint chutney, this meal is a great way to start your day on a healthy and delicious note.

Ingredients

• - Besan
• 200 g Dahi
• - Toned Milk
• 500 g Tomato - Hybrid
• 250 g Spinach
• 1 liter Sunflower Oil
• 1 box Baking Soda
• 1Bunch Pudina
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine the chickpea flour, yogurt, milk, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Whisk until smooth and lump-free.
2. 2. Add the chopped tomato, spinach, green bell pepper, and coriander leaves to the batter. Mix well and let the batter rest for 10 minutes.
3. 3. Heat a non-stick skillet over medium heat and brush it lightly with vegetable oil. Stir in the baking soda to the batter just before cooking.
4. 4. Pour a ladleful of batter onto the skillet and spread it into a round pancake. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2-3 minutes.
5. 5. Repeat with the remaining batter, adding oil to the skillet as needed. Keep the cooked pancakes warm while preparing the chutney.
6. 6. Blend the mint leaves with yogurt, a pinch of salt, and a splash of water to make a fresh mint chutney.
7. 7. Serve the pancakes hot with the mint chutney and an extra dollop of yogurt on the side.