Ingredients
- 1 bell pepper
- 1 red onion
- 3 scallions
- 1 carrot
- 3 cloves garlic minced
- 1 or 2 green chili peppers chopped (depending on desired level of heat)
- 1/2 tsp red chilli powder
- 1/4 tsp ground turmeric
- 1/2 tsp ground coriander seeds
- 1 cup chickpea flour 100 g
- 1/4 cup cornstarch 40 g
- Salt to taste
- 1/2 cup water plus more if required
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds optional
Instructions
- Slice the vegetables (bell pepper, red onion, scallions, carrot) thin, lengthwise.
- In a mixing bowl, add the sliced vegetables along with minced garlic, chopped green chili pepper, chickpea flour, cornstarch, salt, red chili powder, ground turmeric, and ground coriander seeds.
- Mix well and gradually add 1/2 cup of water while stirring.
- Continue to add more water if needed until the batter is a smooth consistency and not too thick or too thin.
- Heat a shallow skillet over medium heat and add 2 tbsp of vegetable oil.
- Pour half of the batter into the skillet and spread it out evenly.
- Cook on medium heat for a few minutes, covered.
- Start moving the pan with the handle to hear the sound of the bottom of the pancake. It should sound crispy.
- Optionally sprinkle some sesame seeds on top of the uncooked side.
- Flip the pancake and cook the other side until golden brown and crispy.
- Remove from the skillet and place it on a chopping board. Slice into pieces.
- Serve hot with mint coriander chutney or just some soy sauce.
Nutrition
Serving: 3gCalories: 349kcalCarbohydrates: 49.2gProtein: 9.2gFat: 13gSaturated Fat: 2.2gSodium: 92mgPotassium: 536mgFiber: 6.5gSugar: 8.3gCalcium: 84mgIron: 3mg
