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Korean vegetable pancakes I Vegan Yachaejeon I Vegetable pancakes
Healthy Vegan Korean vegetable pancakes
Prep Time
10
minutes
mins
Cook Time
14
minutes
mins
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:
185
kcal
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-
You can use any vegetables of your choice but avoid which have high water content.
The mixture should be creamy not runny or too thick.
can adjust the quantity of salt and chili.
Use either nonstick or heavy seasoned cast iron pan.
The flour and vegetables ratio will be around 1:3.
can use cornflour instead of rice flour.
Nutrition
Calories:
185
kcal
|
Carbohydrates:
40
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
94
mg
|
Potassium:
611
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
5983
IU
|
Vitamin C:
70
mg
|
Calcium:
47
mg
|
Iron:
2
mg