Spicy Vegetable Pancakes

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Crushed red pepper flakes
1 teaspoon	5ml	Red onion - halved, sliced (medium)
1 teaspoon	5ml	Green bell pepper - halved, and (medium)
		Thinly sliced
1		Yellow or orange bell pepper - halved, and (medium)
		Thinly sliced
1		Zucchini - thinly sliced (medium)
2		Tomatoes - halved, sliced (medium)
		Raita
1 cup	237ml	Low-fat plain yogurt
2 teaspoons	10ml	Honey
2		Fresh red chilies - seeded, chopped
2 tablespoons	30ml	Chopped cilantro
1 tablespoon	15ml	Chopped fresh mint
1/2		Cucumber - peeled, diced
		Pancakes
1 1/2 cups	93g / 3.3oz	All-purpose whole-wheat flour
3 cups	594g / 20oz	Eggs (large)
1 1/2 cups	355ml	Lowfat milk
2		Fresh chilies, green and red - seeded, chopped
1/2 teaspoon	2.5ml	Ground cumin
1 tablespoon	15ml	Chopped cilantro
2 teaspoons	10ml	Butter

Recipe Instructions

Preheat broiler. In small saucepan, heat oil over medium heat. Add curry powder, red pepper flakes and a little salt. Cook, stirring constantly, for 1 minute. Remove from heat.

Arrange vegetables on broiler pan and brush with seasoned oil. Broil vegetables until beginning to brown, 12 to 15 minutes, turning once.

Meanwhile, make raita. In serving bowl, whisk yogurt and honey until blended. Stir in remaining ingredients and set aside.

Make pancakes. In large bowl, mix flour and salt. Beat eggs well, then add to flour. Continue mixing and gradually stir in milk. Add chilies, cumin and cilantro, and mix well. Let batter stand for 30 minutes.

In large nonstick skillet, heat 1/2 teaspoon butter over medium heat. Pour in about one-quarter of batter, tilting pan so batter spreads evenly. When bubbles begin to appear on top of pancake, flip it over with a spatula and cook for about 1 minute on the other side. Transfer pancake to plate and keep warm. Cook remaining pancakes as directed.

To serve, roll vegetables in each pancake, and serve with any remaining vegetables and raita.

This recipe yields 4 servings.

Per Serving: 470 Cal; 19g Prot; 12g Total Fat (4 Sat. Fat); 70g Carb.; 170mg Chol; 190mg Sod.; 5g Fiber.

Source:
Vegetarian Times, May 2002

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