Vegetable Stuffed Flatbreads or Savory Pancakes

🫓🥦 Vegetable Stuffed Flatbreads / Savory Pancakes

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🧾 Base Ingredients (for both versions):

• 1 cup whole wheat flour (or all-purpose or a mix)
• 1/2 cup water (adjust as needed)
• 1/4 tsp salt
• 1/2 tsp turmeric (optional)
• 1/2 tsp cumin or garam masala (optional for flavor)

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🥦 Vegetable Options (choose 2–4):

• 1/2 cup grated carrot
• 1/2 cup finely chopped spinach or kale
• 1/4 cup finely chopped onion
• 1/4 cup grated zucchini (squeeze out excess water)
• 1 green chili, finely chopped (optional)
• 2 tbsp chopped cilantro
• 1/2 tsp ginger or garlic, minced or grated

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🫓 OPTION 1: Vegetable Stuffed Flatbreads

🔪 Instructions:

1. Make the Dough
   • Mix flour, salt, spices, and water to form a soft dough. Knead briefly until smooth. Rest for 15–20 minutes.
2. Prepare the Filling
   • Lightly sauté your vegetables in a pan with 1 tsp oil, salt, and spices (like cumin, garam masala, chili flakes). Cool the filling before stuffing.
3. Assemble Flatbreads
   • Divide dough into equal balls. Roll one out into a small circle.
   • Place a spoonful of veggie filling in the center, fold in edges, seal, and roll out gently into a flatbread.
4. Cook
   • Cook on a hot skillet or tawa over medium heat, 1–2 minutes per side. Brush with oil or ghee as it cooks until golden and slightly crispy.

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🥞 OPTION 2: Savory Vegetable Pancakes

🔪 Instructions:

1. Make the Batter
   • In a bowl, mix flour, salt, and spices. Add water to form a pourable batter.
   • Stir in all raw vegetables and herbs. Let rest 5 minutes.
2. Cook the Pancakes
   • Heat a non-stick skillet or pan with a little oil.
   • Pour a ladleful of batter and spread gently into a circle.
   • Cook on medium heat until golden on both sides (2–3 minutes per side).

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🍽️ Serving Ideas:

• Serve warm with:
  • Yogurt or raita
  • Green chutney or spicy tomato chutney
  • A side of pickle or hummus

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💡 Tips:

• Add 1–2 tbsp chickpea flour (besan) or oat flour for extra nutrition.
• For crispier pancakes, add a tsp of oil to the batter and use a hot skillet.
• Make ahead and reheat — both versions hold up well!