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Indian Spiced Vegetable Pancake
Indian Spiced Vegetable Pancake

Before you jump to Indian Spiced Vegetable Pancake recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.

Wholesome eating helps bring about a feeling of well being. If we eat more healthy meals and less of the detrimental ones we generally feel much better. Eating fresh vegetables helps you feel a lot better than eating a piece of pizza. Choosing healthier food choices can be difficult when it’s snack time. Finding snack foods that will help us feel better and boost our stamina often involves lots of shopping and scrupulous reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?

Whole grain foods are an superb choice for a fast wholesome snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain snacks is always far better than eating the processed grains we commonly obtain in our grocery stores.

A large variety of instant health snacks is easily accessible. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to indian spiced vegetable pancake recipe. To cook indian spiced vegetable pancake you need 11 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Indian Spiced Vegetable Pancake:
  1. Take 100 mls water
  2. Use 100 g buckwheat flour
  3. Provide 1 tsp cumin
  4. Get 2 tomatoes
  5. Provide 1 onion
  6. You need 1 green pepper
  7. Provide 1 mini cauliflower head
  8. Take 1 tsp cumin seeds
  9. Use 1 tbsp curry powder
  10. Get 1 tsp garlic powder
  11. Use 1/2 tsp salt
Steps to make Indian Spiced Vegetable Pancake:
  1. Whisk together the cumin powder, buckwheat flour and water to create a thick batter. Set to one side.
  2. Finely chop all the vegetables.
  3. Dry fry the cumin seeds in a saucepan for a few minutes. Then add a tbsp of olive oil, then add the diced onions. Fry for a few minutes and then add the curry powder, salt and garlic powder, continuing to fry for 5 mins. Add a tbsp of water if the vegetables start to stick. Add in the rest of the vegetables and stir, frying gently until the vegetables are tender but still with a bit of bite.
  4. Heat two frying pans with a little oil in each one. Pour the batter into your veggie mix, stir well and divide the batter in between the two frying pans.
  5. Fry until golden on one side, then gently turn each pancake over and cook the other side.

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