Tandoori Veggie Pancake Platter Recipe

About this recipe

Tandoori Veggie Pancake Platter is a delightful fusion of Indian flavors and hearty breakfast goodness. This dish features savory pancakes infused with tandoori spices and loaded with finely chopped vegetables, creating a perfect balance of taste and nutrition. Accompanied by a tangy yogurt-based chutney, this meal is ideal for a family breakfast, combining vibrant flavors with a satisfying, wholesome texture. Its medium spice level ensures a flavorful kick without overwhelming the palate, making it a family-friendly favorite.

Ingredients

• - Besan
• - Rice Flour
• 500 g Onion
• - Tandoori Seasoning 50g
• 200 g Dahi
• 1Bunch Pudina
• 50 g Cumin Powder
• 100 g Salt
• 1 kg Bell Peppers
• 250 g Carrot
• 100 g Coriander Leaves
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine chickpea flour, rice flour, yogurt, and water to form a smooth batter. The consistency should be similar to pancake batter.
2. 2. Add finely chopped onions, grated carrots, chopped bell peppers, and coriander leaves to the batter. Mix well.
3. 3. Season the batter with tandoori masala, red chili powder, cumin powder, turmeric powder, and salt. Stir until the spices are evenly incorporated.
4. 4. Heat a non-stick pan over medium heat and lightly grease it with ghee or oil. Pour a ladleful of the batter onto the pan and spread it into a circular shape.
5. 5. Cook the pancake for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter.
6. 6. For the chutney, blend plain yogurt, mint leaves, roasted cumin powder, and salt until smooth.
7. 7. Serve the tandoori veggie pancakes hot with the tangy yogurt chutney on the side.