Crispy Besan Vegetable Pancakes Recipe

About this recipe

A delicious breakfast featuring crispy chickpea flour pancakes loaded with fresh vegetables and aromatic spices. Perfect for a protein-packed start to your day.

Ingredients

• 80 g Soya Chunks
• - Besan
• 50 g Everest Chicken Masala
• 500 g Moong Dal
• - Fresh Tofu
• 100 G Paneer Masala
• 100 g Quinoa
• 500G Rajma
• 1 piece Coconut
• 50 g Suhana Noor Mutton Korma Masala
• NaN Kodo Millet
• 100 g Tamarind
• 180 g Button Mushroom
• - Frozen Mixed Vegetables
• 1 kg Rice
• 250 g Spinach
• 500 g Onion
• 10 pcs Prawns
• 200g Happilo Whole Cashews 200g
• 1 Bunch Mint Leaves
• 1 kg Rohu
• - Carnation Condensed Milk
• 300G Dairy Valley Khoya
• 120G Alpenzu Clarified Butter, 120G
• 165 Ml Tropical Sun Coconut Milk Mini
• 450G Rice Flour, 450G
• - Whole Foods Market Organic Cardamom Powder
• 1G Saffron 1g
• 500G Tate & Lyle Fairtrade Fondant Icing Sugar

Instructions

1. 1. Finely chop onion, tomato, bell pepper, carrot, green chilies, and coriander leaves.
2. 2. In a mixing bowl, combine chickpea flour, cumin powder, turmeric powder, and salt.
3. 3. Gradually add water to the dry mixture, stirring to form a smooth batter with no lumps.
4. 4. Fold in the chopped vegetables and coriander leaves into the batter and mix well.
5. 5. Heat a non-stick pan and add a small amount of cooking oil to coat the surface evenly.
6. 6. Pour a ladle of batter onto the hot pan and spread it evenly to form a thin pancake.
7. 7. Cook the pancake on medium heat until the edges turn golden and crispy, about 2-3 minutes.
8. 8. Flip the pancake and cook the other side for another 2-3 minutes until fully cooked.
9. 9. Repeat the process for the remaining batter, adding oil to the pan as needed.
10. 10. Serve the pancakes hot with a side of green chutney or tomato ketchup for dipping.