Recipe. Zucchini carrot pancakes

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Grated zucchini 1½ cups

Grated carrot ½ cup
Whole wheat flour ½ cup
Chickpea (Besan) flour ½ cup
Finely chopped tomatoes ¼ cup
Finely chopped coriander or parsley leaves, ¼ cup
Salt to taste
Soda-bi-carb ¼ tsp
Green chilli paste or finely minced, 1 tsp
Ghee or oil for shallow frying

Mix all ingredients together, adding enough water to make pancake batter. Let batter rest for 15 minutes. Make pancakes on a non-stick griddle. Cook until it gets golden brown spots on both sides. Serve hot with ketchup or tomato chutney.





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