Vegetable pancakes, a healthy and flavorful twist on traditional korean pancakes. Packed with vegetables like bell pepper, carrots, and onion, these pancakes are tasty and a great way to get in some extra nutrients.
1or 2 green chili pepperschopped (depending on desired level of heat)
1/2tspred chilli powder
1/4tspground turmeric
1/2tspground coriander seeds
1cupchickpea flour100 g
1/4cupcornstarch40 g
Saltto taste
1/2cupwaterplus more if required
2tbspvegetable oil
1tbspsesame seedsoptional
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.