Spicy Vegetable Tikka Pancakes Recipe

About this recipe

Spicy Vegetable Tikka Pancakes are a delightful fusion of Indian spices and wholesome vegetables, served as a hearty breakfast option. These golden, crisp pancakes are infused with a medley of veggies and aromatic tikka spices, offering a balanced kick of medium-level heat. Packed with fiber and protein from chickpea flour and yogurt, they are perfect for a moderate activity lifestyle with a weight-loss focus. Serve these pancakes with a side of cooling mint yogurt dip or tangy tamarind chutney for a satisfying start to the day.

Ingredients

• - Besan
• 200 g Dahi
• 500 g Tomato - Hybrid
• 500 g Onion
• 250 g Carrot
• 300 g Ginger Paste
• 200 ml Mustard Oil
• 500 g Capsicum Green
• medium Chilli Green Long
• 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 large mixing bowl, combine chickpea flour, yogurt, and 1/3 cup of water to create a smooth batter. Adjust the consistency to ensure it is thick but pourable.
2. 2. Add the chopped tomato, bell pepper, onion, green chili, grated carrot, ginger paste, garam masala, red chili powder, turmeric powder, cumin seeds, and salt to the batter. Mix well to combine.
3. 3. Heat a non-stick skillet over medium heat and lightly grease it with oil.
4. 4. Pour a ladleful of the batter onto the skillet and gently spread it into a circular shape, about 1/4-inch thick.
5. 5. Cook the pancake for 2-3 minutes on each side or until golden brown and cooked through. Repeat with the remaining batter.
6. 6. Serve the pancakes warm, garnished with fresh coriander leaves, and pair them with a side of mint yogurt dip or tangy tamarind chutney for added flavor.