Korean Vegetable Pancakes Recipe
Korean Vegetable Pancakes with step by step picture . This is made with Vegetables and Eggs
Ingredients
- 1 Carrot sliced into thin julienne
- 1 Capsicum / Bell Peppers sliced into thin julienne
- 2 cupa Spring Onion chopped finely
- 1 Green Chilli chopped finely
- ½ cup All Purpose Flour / Maida
- ⅓ cup Water
- ½ teaspoon Red Chilli Flakes optional
- Salt to taste
- 2 Egg optional
- Oil as needed for frying
- For Dipping Sauce:
- 1 tablespoon Soya Sauce
- 2 tablespoon Vinegar
- 1 teaspoon Sugar
- Salt a pinch
Instructions
- Mix all the ingredients for dipping sauce and set aside.
- Prepare all the veggies and set aside.
- Take flour, water, salt and chilli flakes in a bowl, add water and make it into a smooth batter. the batter shouldn't be too thick or too thin.
- Now pour the batter over the veggies and mix well.
- Beat eggs with little salt. Set aside.
- Heat generous amount of oil in a nonstick pan, spoon half of the batter in and spread it little thin.
- Cook for 4 to 5 mins till the bottom crisp up, now spoon over half of the egg mix in and cook for few more mins.
- Now flip over and cook for 4 to 5 mins till the bottom turns golden.
- Now flip over and cook for few more mins.
- Remove it to a plate and serve with dipping sauce.
Video
Nutrition
Serving: 1servingsCalories: 225kcalCarbohydrates: 34gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 164mgSodium: 674mgPotassium: 328mgFiber: 4gSugar: 6gVitamin A: 5711IUVitamin C: 53mgCalcium: 52mgIron: 3mg
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