Mini Veggie Pancakes

How to Prepare

1. In a large mixing bowl, combine 2 cups of chickpea flour (besan)
2. 1 tsp salt
3. 1 tsp turmeric powder
4. 1 tsp cumin seeds, and 1 tsp red chili powder.
5. Gradually add 1.5 cups of water to the dry mixture, whisking continuously to form a smooth batter without lumps.
6. Add grated vegetables (2 cups carrots
7. 2 cups zucchini
8. 1 cup bell peppers) and 1 cup finely chopped spinach to the batter. Mix well.
9. Heat a non-stick skillet over medium heat and lightly grease it with 1 tsp oil per batch.
10. Pour small ladlefuls of batter (about 2 tbsp each) onto the skillet to form mini pancakes. Cook 4-5 at a time depending on skillet size.
11. Cook for 2-3 minutes on each side or until golden brown and crisp. Flip using a spatula.
12. Repeat with the remaining batter, greasing the skillet as needed. This should make about 60 mini pancakes.
13. Serve hot with chutney or yogurt dip.