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kOREAN-VEGETABLE-PANCAKES-
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5 from 2 votes

Korean vegetable pancakes I Vegan Yachaejeon I Vegetable pancakes

Healthy Vegan Korean vegetable pancakes
Prep Time10 minutes
Cook Time14 minutes
Course: Breakfast, Main Course, snacks/starters, Tiffin recipes
Cuisine: International Cuisine, Korean, vegan, vegetarian
Keyword: Cheela, korean, korean pancake, pancakes, vegan pancakes, vegan recipe, vegetable pancakes
Servings: 6 person
Calories: 185kcal
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Refined Flour / Maida
  • 1/4 cup Rice Flour / Chawal Ka Atta *check notes
  • to taste Black Salt / Kala Namak optional
  • to taste salt
  • 1.5 tsp Chili flakes
  • to taste Crushed pepper
  • 1 carrot julienne
  • 1 potato thinly sliced
  • 1 small sweet potato thinly sliced
  • 1 cup cabbage thinly shredded
  • 1.5 cup purple cabbage thinly shredded
  • 2 mushroom thinly sliced
  • 2 green chilies chopped
  • 2 jalepenos chopped
  • 1 red capsicum thinly sliced
  • 2 medium zucchini

Instructions

  • Wash and peel potato ,sweet potato and carrot and then thinly slice them.
  • Now shred and chop all the veggies lengthwise.
  • Take a wide deep bowl and add all the vegetables in it.
  • Now add refined flour, rice flour, salt, chili flakes and pepper.
  • Mix every thing well.
  • Now add around 1.4 cup of water and mix every thing, you may need few tbsp of water.
  • Make a loose batter kind mixture so it will spread easily in the pan.
  • Don't make too thick or too loose batter of the mixture.
  • Now add 2-3 tbsps. of oil in the hot pan to cover the bottom and then add mixture according to the size of the pan, spread it thinly in the pan.
  • Now let it cook on medium heat, you can cover the pan with a lid for 1-2 minutes so the steam helps to cook it faster.
  • Now remove the lid and let it roast on medium heat.
  • When done from the bottom then flip and turn the side.
  • Add few tbsp. of oil from the sides so other sides also get cooked and become crisp
  • Each side may take around 3-4 minutes to get cooked if spread thinly.
  • When done from both the sides then remove the pancake from the pan and put on a paper napkin for a minute to absorb the extra oil.
  • Now serve hot and crisp korean vegetable pancakes with a dipping sauce of your choice.

Notes

Notes-
  1. You can use any vegetables of your choice but avoid which have high water content.
  2. The mixture should be creamy not runny or too thick.
  3. can adjust the quantity of salt and chili.
  4. Use either nonstick or heavy seasoned cast iron pan.
  5. The flour and vegetables ratio will be around 1:3.
  6. can use cornflour instead of rice flour.

Nutrition

Calories: 185kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 94mg | Potassium: 611mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5983IU | Vitamin C: 70mg | Calcium: 47mg | Iron: 2mg