Spicy Vegetable Pancakes

Spicy Vegetable Pancakes Recipe - Vegetarian Indian Food

Region / culture: India | Servings: 4 |

Vegetarian diet

Introduction

Spicy Vegetable Pancakes are a delicious and flavorful dish that combines a variety of colorful vegetables with a spicy kick. These pancakes are perfect for a light and healthy meal that is sure to satisfy your taste buds.

History

The origins of Spicy Vegetable Pancakes are not clear, but they are believed to have originated in India, where spices are commonly used in cooking to add flavor and heat to dishes. This recipe has been adapted and modified over the years to create a unique and tasty dish that is enjoyed by many.

Ingredients

2 tbsp olive oil
1 tsp curry powder
1 tsp crushed red pepper flakes
1 medium red onion, halved and sliced
1 medium green bell pepper, halved and thinly sliced
1 medium yellow or orange bell pepper, halved and thinly sliced
1 medium zucchini, thinly sliced
2 medium tomatoes, halved and sliced
Raita
1 cup low-fat plain yogurt
2 tsp honey
2 fresh red chilies, seeded and chopped
2 tbsp chopped cilantro
1 tbsp chopped fresh mint
0.5 cucumber, peeled and diced
Pancakes
1.5 cups all-purpose whole-wheat flour
3 large eggs
1.5 cups low-fat milk
2 fresh chilies, green and red, seeded and chopped
0.5 tsp ground cumin
1 tbsp chopped cilantro
2 tsp butter

How to prepare

1. Preheat the broiler. In a small saucepan, heat the oil over medium heat. Add the curry powder, red pepper flakes, and a pinch of salt. Cook, stirring constantly, for 1 minute. Remove from heat.
2. Arrange the vegetables on a broiler pan and brush them with the seasoned oil. Broil the vegetables until they begin to brown, about 12 to 15 minutes, turning them once.
3. Meanwhile, make the raita. In a serving bowl, whisk together the yogurt and honey until blended. Stir in the remaining ingredients and set aside.
4. Make the pancakes. In a large bowl, mix the flour and salt. Beat the eggs well, then add them to the flour. Continue mixing and gradually stir in the milk. Add the chilies, cumin, and cilantro, and mix well. Let the batter stand for 30 minutes. In a large nonstick skillet, heat 0.5 tsp of butter over medium heat. Pour in about one-quarter of the batter, tilting the pan so the batter spreads evenly. When bubbles begin to appear on top of the pancake, flip it over with a spatula and cook for about 1 minute on the other side. Transfer the pancake to a plate and keep warm. Cook the remaining pancakes as directed.
6. To serve, roll the vegetables in each pancake and serve with any remaining vegetables and raita.

Variations

Add different vegetables such as mushrooms, spinach, or eggplant.
Use different spices such as turmeric, paprika, or garam masala for a different flavor profile.
Top the pancakes with a dollop of Greek yogurt or a sprinkle of chopped nuts for added texture.

Cooking Tips & Tricks

Make sure to slice the vegetables thinly to ensure even cooking.

- Broiling the vegetables adds a nice charred flavor to the dish.

- Let the pancake batter rest for 30 minutes to allow the flavors to meld together.

- Use a nonstick skillet to cook the pancakes to prevent sticking.

Serving Suggestions

Serve the Spicy Vegetable Pancakes with a side of raita and a fresh salad for a complete meal. They can also be enjoyed on their own as a light and flavorful snack.

Cooking Techniques

Broiling, whisking, mixing, sautéing, flipping

Ingredient Substitutions

Use Greek yogurt instead of low-fat yogurt for a creamier raita.

- Substitute almond milk for low-fat milk for a dairy-free option.

- Use gluten-free flour for a gluten-free version of the pancakes.

Make Ahead Tips

You can prepare the pancake batter and raita ahead of time and store them in the refrigerator until ready to cook and serve. The vegetables can also be sliced in advance and stored in an airtight container.

Presentation Ideas

Arrange the Spicy Vegetable Pancakes on a platter and garnish with fresh herbs such as cilantro or mint. Serve with a side of raita and a sprinkle of red chili flakes for added color and flavor.

Pairing Recommendations

Pair the Spicy Vegetable Pancakes with a glass of chilled white wine or a refreshing cucumber mint cooler for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover Spicy Vegetable Pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the pancakes in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Vitamin A: 20% of daily value

- Vitamin C: 80% of daily value

- Calcium: 15% of daily value

- Iron: 10% of daily value

Alergens

Contains dairy (yogurt, milk, butter)

Summary

Spicy Vegetable Pancakes are a nutritious dish that is high in vitamins and minerals. They are a good source of protein and fiber, making them a healthy and satisfying meal option.

Summary

Spicy Vegetable Pancakes are a tasty and nutritious dish that is perfect for a light and healthy meal. Packed with colorful vegetables and flavorful spices, these pancakes are sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was given to me by a dear friend who had spent years traveling the world and collecting culinary treasures along the way. She had a knack for finding the most unique and delicious recipes, and she was generous enough to share them with me.

The recipe for Spicy Vegetable Pancakes caught my eye immediately. I had always loved pancakes, but the idea of adding a spicy twist with fresh vegetables sounded absolutely delightful. I could already imagine the burst of flavors and the satisfying crunch of the vegetables as I took my first bite.

I wasted no time in gathering the ingredients and getting to work in the kitchen. The recipe called for a variety of vegetables – carrots, bell peppers, zucchini, and scallions – all finely chopped and mixed together with a spicy seasoning blend. The mixture was then combined with a simple pancake batter made with flour, eggs, and milk, and cooked until golden brown and crispy on the outside.

As the pancakes sizzled in the pan, filling the kitchen with the mouthwatering aroma of spices and vegetables, I couldn't wait to taste the final result. When they were ready, I took a bite and was instantly transported to a world of flavors and textures. The pancakes were savory and spicy, with a hint of sweetness from the vegetables. The crunch of the carrots and peppers added a wonderful contrast to the soft and fluffy pancake base.

I knew right away that this recipe would become a staple in my kitchen. I made a mental note to thank my friend profusely for sharing such a gem with me. I could already picture myself making these Spicy Vegetable Pancakes for family gatherings, brunches with friends, or just as a special treat for myself on a lazy Sunday morning.

Over the years, I have made this recipe countless times, each time tweaking and perfecting it to suit my taste. I have added different vegetables, experimented with various spice blends, and even tried different cooking methods to achieve the perfect balance of flavors and textures.

One day, while visiting my grandmother in her cozy kitchen, I decided to share the recipe for Spicy Vegetable Pancakes with her. She was always eager to learn new recipes and techniques, and I knew she would appreciate the bold and unique flavors of this dish.

As I walked her through the steps, guiding her hands as she chopped the vegetables and mixed the batter, I could see the excitement in her eyes. She had always been a talented cook, with a natural flair for combining flavors and creating delicious dishes. I knew that she would put her own spin on the recipe and make it her own.

When the pancakes were ready, we sat down at the kitchen table and dug into the steaming stack of golden brown delights. My grandmother took a bite, her eyes widening in delight as she savored the explosion of flavors in her mouth. She praised the recipe, declaring it a new favorite that she would surely be making again and again.

From that day on, my grandmother became known for her Spicy Vegetable Pancakes. Whenever we gathered for family meals or special occasions, she would whip up a batch of these savory pancakes, much to the delight of everyone at the table. Friends and neighbors would often stop by just to sample her famous dish, and she would always graciously share the recipe with anyone who asked.

As the years passed, my grandmother's Spicy Vegetable Pancakes became a cherished tradition in our family. They were a reminder of the bond we shared over our love of cooking and the joy we found in sharing delicious meals with those we loved. The recipe had traveled a long way, from a distant land to my kitchen, and then to my grandmother's, where it had found a new home and a special place in our hearts.

I am grateful for the day I first saw that recipe, filled with excitement and eager to try something new. It has brought me closer to my grandmother, sparked a love for cooking that continues to this day, and created lasting memories that I will always treasure. And every time I make those Spicy Vegetable Pancakes, I am reminded of the journey that brought them into my life – a journey of flavors, friendships, and the joy of sharing good food with those we hold dear.