13 December 2012,01:26 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • To make the filling, simmer all the vegetables together until they are soft. Drain, mash and then blend with the tomato puree. Set aside.
  • Heat the oil in a deep frying pan and add onion seeds. When they begin to splutter put the vegetable mixture into the oil and stir-fry.
  • Add the garlic, chilli powder, salt and fresh coriander. Remove from the pan, place in a bowl and leave to cool.
  • To make the pancake batter, sieve the flour, beat the eggs and mix into the flour gradually, along with milk. Make into a smooth batter.
  • Heat the pancake pan and melt in it about ½ teaspoon of butter.
  • Pour in enough batter to cover the bottom of the pan, tilt the pan in order to spread the mixture evenly and fairly thin.
  • When bubbles begin to form, turn over the pancake. Remove when golden and cooked and keep warm. This will make 8-10 pancakes, depending on the size of the pancake pan.
  • To serve, place two pancakes on each plate and spoon the vegetable mixture evenly into each pancake.
  • Roll up the pancakes and garnish with the chopped onion, diced tomato, fresh coriander, chopped green chilli and lemon wedges.



  • 3 medium potatoes, peeled and sliced 
  • 100 grams peas
  • 75 grams sweetcorn
  • 100 grams carrots, peeled and sliced 
  • 1 tablespoon tomato puree
  • 2 tablespoons Cooking oil
  • ½ teaspoon onion seeds 
  • ½ teaspoon chilli powder 
  • ½ teaspoon crushed garlic 
  • 1 teaspoon salt
  • 75 grams chopped fresh coriander


  • 100 grams plain flour
  • 2 eggs
  • 350 ml milk
  • 100 grams butter


  • 1 small onion, peeled and sliced chopped
  • 2 medium tomatoes, diced
  • 40 grams fresh coriander, chopped
  • 3 green chillies, chopped
  • 1 lemon, cut in wedges

1 comment for “Spicy Vegetable Pancakes”

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    Posted 05 January 2021 at 13:50:32

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