Healthy Vegetable Pancakes

If you’re looking for a quick and easy way to add some veggies to your diet, look no further than this delicious vegetable pancake! This recipe is inspired by Korean pancakes (Yachaejeon) and combines thinly sliced bell peppers, red onions, and carrots with chickpea flour and a mix of flavorful spices for a dish that’s both nutritious, packed with protein and satisfying.

Growing up, similar savoury pancakes were a staple in my household, and they hold a special place in my heart. In Indian cuisine, there is a wide variety of batter-based pancakes, mostly savoury. I have fond memories of waking up to the aroma of and the sound of a sizzling pan.

Pair them with chutneys like mint coriander chutney , onion-tomato chutney or Kaara red chutney . It will add a flavorful kick to every bite. It is the perfect combination of savoury and spicy that always left me wanting more.

Traditional Korean Pancakes

Korean pancakes, also known as “jeon,” are a popular Korean dish that is typically served as a snack, side dish, or as part of a larger meal. There are many different types of Korean pancakes, each made with different ingredients, but they are all characterized by their crispy exterior and soft, chewy interior.

Traditionally, Korean pancakes are made by mixing a batter of flour, eggs, water, and sometimes starch, and then adding various ingredients such as vegetables, seafood, or meat to the batter. The batter is then poured into a heated pan with a thin layer of oil and cooked until the bottom is crispy and golden brown. The pancake is then flipped over and cooked on the other side until both sides are evenly cooked.

Pancakes and savoury variations in India

In India, similar types of pancakes are known by different names depending on the region and the ingredients used. For example, in North India, a popular savory pancake made with gram flour and spices is called “ besan ka cheela ” or “besan ka puda”. In South India, a popular pancake made with rice and lentils is called “dosa”. There are also other regional variations such as “uttapam” in South India, “chilla” in North India, and “pitha” in East India, which are all similar to Korean pancakes in their use of a batter made with flour or grains and a variety of fillings. However, the specific ingredients and cooking methods used in these pancakes can vary widely depending on the region and local culinary traditions.

Can Korean Vegetable Pancakes be more plant-based?

Korean pancakes can be easily plant-based by using plant-based ingredients and omitting any animal-based products. One way to plant-based Korean pancakes is to use a batter made from flour, water, and cornstarch instead of eggs, and to substitute vegetable broth for any meat-based broth. For the filling, vegetables such as onions, scallions, mushrooms, zucchini, and carrots can be used. You can also add a variety of herbs and spices for added flavour. By using plant-based ingredients and omitting animal products, you can easily enjoy a delicious and plant-based version of pancakes.

How to make Vegetable Pancakes? (Step-by-step process)

Prep the veggiesfor vegetable pancakes

Let’s start by prepping the veggies. To prepare the vegetables for these savoury pancakes, you have the option to julienne them or cut them into cubes. Personally, I prefer to keep the veggies slightly chunky for added texture.

To start, slice the vegetables (onion, carrots, and bell pepper) thinly and lengthwise and add them to a large mixing bowl.

Add minced garlic, and chopped green chili (optional for heat).

Chickpea flour, cornstarch, salt, ground spices, and water to the bowl, and mix well.

Adjust the water quantity as needed to achieve the desired batter consistency – not too thick, not too thin.

Cooking the Vegetable Pancakes

Heat a shallow skillet over medium-low heat and add vegetable oil. Once the oil is heated, pour half of the batter into the skillet and cook on medium heat, covered, for a few minutes.

Use the handle to move the pan around and check if the bottom of the pancake is crispy. Optionally, sprinkle some sesame seeds on top of the pancake before flipping it over to cook the other side.

Remove the pancake from the skillet and place it on a chopping board. Slice it into pieces and serve hot with some mint coriander chutney or soy sauce for a dipping sauce.

These vegetable pancakes are not only delicious, but they are also vegan, gluten-free, and packed with protein from chickpea flour. You can customize the vegetables and spices to your liking, making it a versatile dish for any meal of the day. Enjoy!

This dish has always been a go-to for me because of its delicious flavour and simplicity. I hope that you enjoy making it just as much as I enjoyed creating it.

Check out my other recipes:

• Crispy Adai Dosa Recipe – How to Make Adai Dosa
• Upma Breakfast Muffins – High Protein
• Khaman Dhokla Recipe – Steamed Gram Flour Cake

Healthy Vegetable Pancakes – Vegan, Gluten-Free

Ingredients1x2x3x

• 1 bell pepper
• 1 red onion
• 3 scallions
• 1 carrot
• 3 cloves garlic minced
• 1 or 2 green chili peppers chopped (depending on desired level of heat)
• 1/2 tsp red chilli powder
• 1/4 tsp ground turmeric
• 1/2 tsp ground coriander seeds
• 1 cup chickpea flour 100 g
• 1/4 cup cornstarch 40 g
• Salt to taste
• 1/2 cup water plus more if required
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds optional

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.

Nutrition

Peanut chutney is a delicious and versatile South Indian condiment that can be paired with various dishes like dosa, idli , and vada. It’s DELICIOUS, nutty, spicy, and tangy. This chutney is simple to make and requires minimal ingredients, making it a great addition to any meal.

Peanut Chutney’s background:

Peanut chutney is a condiment commonly used in South Indian cuisine. It is made with roasted peanuts, onion, garlic, dry red chilies, tamarind, cumin seeds, urad dal, red chili powder, and salt. The ingredients are blended together to create a coarse paste-like consistency.

This chutney is typically served as an accompaniment to a variety of South Indian dishes, such as dosa, idli, and vada. It can also be used as a spread for sandwiches or as a dip for vegetables.

How to make Peanut Chutney?

To make this peanut chutney, you will need raw peanuts, onion, garlic, dry red chillies, tamarind, cumin seeds, urad dal, red chilli powder, and salt. For the tempering, you will need oil, mustard seeds, urad dal, fresh curry leaves, asafoetida, and dry red chillies.

To start, soak the tamarind in hot water for at least 15 minutes. Then remove the seeds and squeeze the pulp into the water. Dry roast the peanuts until they turn brown, being careful not to burn them. Once the peanuts have cooled, add them to a high-speed blender with the spiced onion tamarind mix and blend until coarsely smooth. Finally, add the tempering to the chutney and mix well.

This peanut chutney is not only delicious but also nutritious. Peanuts are an excellent source of protein, fiber, and healthy fats, while tamarind is rich in antioxidants and has anti-inflammatory properties.

To serve, pair this chutney with your favorite South Indian dishes like dosa, idli , or vada. It also makes a great accompaniment to sandwiches, wraps, and even salads.

Other chutneys and dips from the blog:

1. Beetroot Coconut Chutney
2. Tamarind Chutney
3. Vegan Raita
4. Mint Corriander Chutney
5. Spicy Red Kaara Chutney
6. Coconut Chutney

Peanut Chutney

Ingredients1x2x3x

• 1 cup Raw peanuts 150g
• 1 medium-sized onion roughly chopped
• 2-3 tablespoons oil
• 4 dry red chilies
• 3-4 cloves garlic
• 1- inch tamarind
• 1/2 teaspoon cumin seeds/jeera
• 1 teaspoon urad daal
• 1/2 teaspoon red chili powder
• Salt to taste

For tempering/tadka:

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad daal
• 6-8 fresh curry leaves
• 1 pinch asafoetida/hing
• 1-2 dry red chilies

Instructions

• Soak the tamarind in 1/2 cup of hot water for at least 15 minutes. Then remove the seeds and squeeze the pulp into the water.
• Dry roast the peanuts in a shallow skillet on medium heat until they turn brown, about 4-5 minutes. Be careful not to burn the peanuts.
• Transfer the peanuts to a bowl and let them cool down.
• In the same pan, take some oil and heat it on medium flame. Add cumin seeds and urad daal to this pan, stir and let it sizzle.
• Once they change colour, add onions and garlic cloves and cook until the onions turn translucent.
• Then add red chilies, red chili powder to this mix and stir well for a couple of minutes.
• Next, add the tamarind water and bring it to a boil and simmer for a few minutes.
• After 2-3 minutes, switch off the heat and let it cool down too.
• Once everything is cooled down, add the spiced onion tamarind mix to a high-speed blender with the roasted peanuts.
• Blend until coarsely smooth and transfer to a bowl.

For tempering/tadka:

• Heat oil in a small pan.
• On medium heat add mustard seeds and urad daal, and let the seeds pop for a few seconds.
• Then add curry leaves, asafoetida/hing, and red chilies.
• Once the curry leaves look crispy and the red chilies have changed color slightly, pour them immediately into the chutney.
• Mix well and serve with Idli or Dosa.
• Note: You can adjust the consistency of the chutney by adding water while blending.

This Vegan Biryani recipe is a delicious and aromatic dish that will impress your family, friends or guests to no end! It is made with fragrant basmati rice, mixed vegetables, spices, and herbs usually served with a side of fresh raita or with plain yoghurt .

The masala and marinade are crucial components in making veg biryani. The masala, made from a blend of whole and ground spices, adds flavour and aroma to the dish. The marinade, made with plant-based yoghurt and spices, helps to tenderize and infuse flavour into the vegetables and protein used in the biryani. Together, the masala and marinade create the complex and rich flavours that are characteristic of a typical biryani.

Coriander seeds, cumin, cloves, cinnamon, bay leaf, peppercorns, dry red chillies, mace, nutmeg, turmeric

Biryani’s significance

It is a popular dish in Indian cuisine and is often served at special occasions and celebrations. Biryani, in general, is a traditional dish with its origins in the Indian subcontinent. The dish is believed to have been brought to India by the Mughals, who ruled over the Indian subcontinent from the early 16th century until the mid-19th century. The Mughals were known for their love of rich, flavorful food, and biryani was one of their signature dishes.

The word “biryani” comes from the Persian word “birian,” which means “fried before cooking.” This refers to the traditional method of preparing the dish, in which rice and meat are fried separately before being layered together and cooked slowly in a sealed pot. Some historians believe that the dish was brought to India by Persian or Arab traders, while others suggest that it was invented in India itself. What is certain is that the Mughal emperors of India were great patrons of the dish, and it became an important part of their court cuisine.

Biryani was also popular among the common people of India, particularly in the region of Hyderabad, where it was served at weddings and other special occasions. Over time, different regions of India developed their own styles of biryani, incorporating local ingredients and spices. Today, biryani is enjoyed throughout India and around the world. It is a flavorful and aromatic dish that has become a beloved part of Indian cuisine.

Vegan Biryani

Over time, biryani evolved to include various regional variations, each with its unique blend of spices, meats, and vegetables. In recent years, with the increasing popularity of plant-based diets, veg biryani has become a popular variation of the dish. It is a flavorful and healthy alternative to meat-based biryani and is enjoyed by vegetarians and non-vegetarians alike. In my vegan version, I used basmati rice, mixed vegetables (potatoes, carrots, and green peas), rehydrated soy protein (or soy chunks), herbs (coriander and mint leaves), spices (biryani masala, turmeric, and Kashmiri red chilli powder), plant-based yoghurt, and saffron are all ingredients in this vegetarian dish. For the marinade, additional ingredients include ginger-garlic paste, green chilies, and fried onions.

Step-by-step process to make Veg Biryani

Veg Biryani: For Biryani Masala

1. Dry roast whole spices (except kasuri methi and nutmeg) on low flame until aromatic and slightly changed colour.

1. Remove from heat and transfer to a bowl. Add kasuri methi and grated nutmeg. Set aside to cool.
2. Once cooled, add turmeric and grind it to a fine powder. Biryani masala is ready.

Rehydrate Soy Protein

Pour some hot water over the soy protein to make it fluffy. Squeeze out the excess water.

Veg Biryani: Birista Onions

1. Fry the thinly sliced onions at medium-high heat until golden brown. This process might take up to 15 minutes.

1. As soon as they begin to change colour, scoop them out of the oil with a slotted spoon and lay them out on a large tray covered with paper towels to absorb any remaining oil. This is called “Birista”. For the marinade, set aside a few tbsp of the birista oil.

Cooking the rice

• In the meantime, rinse long-grained basmati rise 5-6 times until the water runs almost clear.
• Then soak the rice in fresh water for 30 minutes.
• In a mini bowl, add a few strands of saffron and warm plant-based milk to it and let it soak.
• Bring a large pot of water to boil. Then, add add whole spices (cardamom, dalchini (sub with cinnamon stick), bay leaf, cloves) and lemon juice to it. Then add enough salt that it tastes like sea-water.

• In the meantime, the water would have started boiling. Add the soaked rice to the flavoured boiling water, reduce the flame to medium and let the rice cook 80%. We want it to finish getting cooked with the veggies. It’s ready when the grains look done but when you taste a few grains they have a bite to them. Once cooked, we use the rice to start the biryani layering

Biryani Marinade

• Now make the marinade by mixing 1 cup plant-based yoghurt with the ginger-garlic paste (or minced ginger and garlic), minced green chillies

• Add turmeric, Kashmiri red chilli powder, 2-3 tbsp biryani masala, salt, freshly chopped coriander, chopped mint leaves, 2 tbsp of fried onion oil (birista oil) and whisk until smooth.

• Add the veggies (potatoes, carrots, green peas) and rehydrated soy protein to this and coat with your hands.

• Set aside to marinate for at least an hour.
• Transfer the marinated veggies and soy protein, along with the marinade, to a large heavy bottom pot.

• Cook on a medium flame, This step is to cook the yogurt, not the veggies. So, stop cooking when you see the oil separate from the sauce. Check for salt and salt it if required. Check for flavour and add more biryani masala if required. Add chopped lint leaves, coriander leaves and fried onions and set it aside.

Layering

For making the vegetable base and layering rice – Please note the weight of rice should be more or less equal to the weight of veggies and soy protein.

• Once you remove the rice with a slotted spoon and carefully place them over the cooked veggies in the large pan.

• Top with more chopped mint and coriander leaves, and fried onions and pour over 2-3 tbsp of soaked saffron milk.

• Cover with a lid so that the ends are well sealed. Cook on high flame for about 5 minutes and then 15-20 minutes on low flame.

• Turn off the heat and let it sit for at least 25 minutes. This is crucial to let the flavours settle down.
• Finally, serve with raita, and some more fried onions on top, and enjoy! You deserve it because you went through all that and remained patient 😉

Helpful tips:

• Letting the biryani sit for some time after cooking allows the flavours to meld together and distribute evenly throughout the dish. This process, known as “dum,” helps to enhance the taste and aroma of the biryani, making it more flavorful and aromatic.
• Additionally, allowing the biryani to rest also helps to ensure that the rice grains absorb the flavours of the spices and vegetables, resulting in a more flavorful and cohesive dish.

And Voila! You have now easily learnt the art of making biryani, something that is considered one of the most difficult recipes to master. Of course, the biryani will taste different every time you make but once your hand sits, it’s a piece of cake. I do agree that it will be difficult the first time around, but with practice, you will get better at it.

Recipes where you can make use of this delicious creamy soy yoghurt:

1. Chaas or buttermilk
2. Fluffy rice
3. Mint Corriander Chutney with Soy Yoghurt

Vegan Biryani Mughlai Style

Ingredients1x2x3x

For Biryani Masala spice blend

• 10-11 green cardamoms
• 4-5 dried red chilies
• 1 tsp black cardamom
• 2-3 tej patta/bay leaves
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp cloves
• 1 cinnamon stick dalchini
• 1 tbsp black peppercorns
• 4-5 strands of mace javetri
• 1/4 teaspoon ground nutmeg
• A few tbsp of dried Kasuri methi
• 1/2 tsp turmeric

For cooking rice – Serves 3 to 4

• 500 g/1 lb/ 2 cups standard measuring cup of long-grained Basmati rice

• 2 tablespoons salt

• 2 dried bay leaves

• 1 cinnamon stick dalchini

• 3 to 4 green cardamoms

• 8 to 10 cloves

• 1 tablespoon lime/lemon juice

• 1 tablespoon oil

• For making Barista:

• 2 large onions sliced lengthwise

• Oil for frying the onions

For making the vegetable base and layering of rice

• 150 g dehydrated soy protein rehydrated in boiling water and excess water squeezed out. (Substitute with 1 block of tofu, sliced into cubes)
• 300 g Vegetables peeled and chopped (potatoes, carrots, green peas)
• 1 cup plain unflavoured plant-based yogurt
• 1 tablespoon Kashmiri red chilli powder
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2-3 green chilli peppers minced
• 1 tablespoon oil or ghee for veggie base
• 20 to 30 fresh mint leaves
• 1 Handful Coriander leaf stalks
• Few threads of saffron
• 2-3 tbsp plant-based milk

Instructions

• Start by dry roasting all the whole spices for the Biryani masala (except the kasuri methi and nutmeg) on a low flame, until the spices become aromatic and slightly change colour.
• Remove them from the heat and transfer them to a bowl. Add the kasuri methi and grate 1/4 of the nutmeg onto it and set aside to cool.
• Once cooled, Add 1/2 tsp turmeric and grind everything to a fairly fine powder. Your Biryani Masala is ready!
• Heat a deep pan with oil. On medium-high temperature, fry the sliced onions until they turn golden brown. This could take up to 15 minutes, so be patient with it.
• Once they change colour, remove them from the oil with a slotted spoon and spread them on a large tray lined with paper towels to drain the excess oil. Set a few tbsp of the birista oil aside for the marinade.
• Now make the marinade by mixing 1 cup plant-based yogurt with the ginger-garlic paste (or minced ginger and garlic), minced green chilies, turmeric, Kashmiri red chili powder, 2-3 tbsp biryani masala, salt, freshly chopped coriander, chopped mint leaves, 2 tbsp of fried onion oil (birista oil) and whisk until smooth.
• Add the veggies (potatoes, carrots, green peas) and rehydrated soy protein (or soy chunks) to this and coat with your hands.
• Set aside to marinate for at least an hour.
• In the meantime, rinse long-grained basmati rise 5-6 times until the water runs almost clear.
• Then soak the rice in fresh water for 30 minutes.
• Take a mini bowl and add a few strands of saffron and a few tablespoons of warm plant-based milk to it and let it soak.
• Once the veggies and soy protein have marinated for an hour, bring a large pot of water to boil and add whole spices (cardamom, dalchini (sub with cinnamon stick), bay leaf, cloves) and lemon juice to the water and salt it enough that it tastes like sea-water.
• Transfer the marinated veggies and soy protein, along with the marinade, to a large heavy bottom pot.
• Cook on a medium flame, This step is to cook the yogurt, not the veggies. So, stop cooking when you see the oil separate from the sauce.
• Check for salt and flavour and add more biryani masala or salt if required.
• Add chopped lint leaves, coriander leaves and fried onions and set it aside.
• In the meantime, the water would have started boiling. Add the soaked rice to the flavoured boiling water, reduce the flame to medium and let the rice cook 80%. We want it to finish getting cooked with the veggies.
• Remove them with a slotted spoon and carefully place them over the cooked veggies in the large pan.
• Top with more chopped mint and coriander leaves, fried onions and pour over 2-3 tbsp of soaked saffron milk.
• For making the vegetable base and layering rice – Please note the weight of rice should be more or less equal to the weight of veggies and soy protein.
• Cover with a lid so that the ends are sealed and cook on high flame for about 5 minutes and then 15-20 minutes on low flame.
• Turn off the heat and let it sit for at least 25 minutes.
• Finally, serve with raita, and some more fried onions on top, and enjoy!

Healthy Vegetable Pancakes - Vegan, Gluten-Free

Ingredients1x2x3x

• 1 bell pepper
• 1 red onion
• 3 scallions
• 1 carrot
• 3 cloves garlic minced
• 1 or 2 green chili peppers chopped (depending on desired level of heat)
• 1/2 tsp red chilli powder
• 1/4 tsp ground turmeric
• 1/2 tsp ground coriander seeds
• 1 cup chickpea flour 100 g
• 1/4 cup cornstarch 40 g
• Salt to taste
• 1/2 cup water plus more if required
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds optional

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.

Nutrition