Healthy Cabbage Vegetable PancakeVeg
Transform simple cabbage into a nutritious and flavorful breakfast with these quick veggie pancakes. Perfectly crispy on the outside and soft within, these golden-brown treats are packed with fresh onions, aromatic spices, and protein-rich gram flour. A fantastic way to enjoy your greens, this dish is versatile—feel free to toss in shredded carrots or spinach for extra health benefits. Serve warm with tangy green chutney or yogurt for a delightful, wholesome start to your day or a perfect
Ingredients
Cabbage (finely sliced): 2 cups
1 cup Chickpea Flour (Besan)
1 tbsp Green Chilli (chopped)
1 cup Onion (thinly sliced)
1 cup Coriander Leaves (chopped)
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
to taste Salt
2 tbsp Oil
Instructions
1
In a large bowl, combine the sliced cabbage, onions, green chillies, and coriander leaves.
2
Add the red chilli powder, coriander powder, cumin powder, and salt. Mix thoroughly to coat the vegetables.
3
Add the gram flour (besan) to the mixture. Add a very small amount of water if necessary; the moisture from the salted vegetables should bind the mixture well.
4
Heat a non-stick pan over medium flame and lightly coat it with cooking oil.
5
Scoop small portions of the mixture onto the pan, shaping them into small, flat rounds like pancakes.
6
Cook for a few minutes until the base sets, then carefully flip to cook the other side.
7
Continue cooking until both sides are golden brown and crispy.
8
Serve hot with your favorite chutney or dip.
