Spiced Vegetable Pancakes with Tomato Curd Sauce

 Spiced Vegetable Pancakes with Tomato Curd Sauce

Ingredients:

• 200g of All Purpose Flour

• 150g of Boiled Rice

• 1 large Onion, finely chopped

• 1 large Tomato, chopped

• 50g of Tomato Puree

• 50g of Tomato Sauce

• 100g of Cabbage, shredded

• 100g of Capsicum, diced

• 100g of French Beans, chopped

• 100g of Carrot, grated

• 1 packet of Maggi masala

• 200g of Curd

• 100ml of Milk

• 1 tablespoon of assorted Spices

• 1 tablespoon of Oregano

• 1 teaspoon of Chilli flakes

• 1 tablespoon of Green Chilli Sauce

• 150g of Suji

Kitchen Tools Needed:

• Stove Top

Instructions:

• In a large mixing bowl, combine 200g of All Purpose Flour and 150g of Suji.

• Add 200g of Curd and 100ml of Milk to the flour mixture, stirring to form a smooth batter.

• In a separate bowl, mix the chopped vegetables: onion, tomato, cabbage, capsicum, french beans, and carrot.

• Add the mixed vegetables to the batter along with 1 packet of Maggi masala, 1 tablespoon of assorted spices, and 1 tablespoon of oregano. Stir well.

• Heat a non-stick frying pan on a stove top over medium heat. Grease lightly with oil.

• Pour a ladle full of batter onto the pan and spread it into a circle, cooking until bubbles form on the surface, then flip and cook the other side until golden brown.

• Repeat the process until all the batter is used, placing the cooked pancakes on a plate.

• In a small saucepan, combine 50g of tomato puree, 50g of tomato sauce, 1 teaspoon of Chilli flakes, and 1 tablespoon of green chilli sauce to create a spicy sauce for serving.

• Serve the spiced vegetable suji pancakes hot with the spicy tomato curd sauce on the side.

Macros:

• Total Calories: 1225kcal

• Carbs: 180g

• Proteins: 45g

• Fats: 25g