Masala Veggie Pancakes Inspired By Korean Pancakes

Ingredients

• For the pancakes
• 1 carrot
• 1 courgette
• 1 green pepper
• 100 g mushroom
• 3 spring onion
• 1 red onion
• 2 green chilli
• 150 g plain flour
• 150 g rice flour
• 0.5 tsp black pepper
• 2 tsp Kashmiri chilli powder
• 0.25 tsp turmeric powder
• 0.5 tsp coriander powder
• 1 tsp mango powder
• 1 tsp garlic powder
• 2 tsp salt
• 300 ml ice cold water
• 20 g fresh coriander
• 50 g desiccated coconut
• 1 ginger
• 2 green chilli
• 6 curry leaves
• 6 tbsp water
• 0.25 tsp salt
• 1 tbsp neutral oil
• 1 tsp black mustard seeds
• 0.5 tbsp dried urad dal
• For the chutney
• For the tempering
• curry leaves

Makes 2 servings.

Per serving (estimate)

250 kcal · 8 g protein · 40 g carbs · 10 g fat · 5 g fibre

Method

Follow the original method at dishbyrish.co.uk.