Packed with the goodness of Bambino Vermicelli and a medley of fresh vegetables, this Vermicelli Veg Pancake is sure to tantalize your taste buds and leave you craving for more.
Methods
Ingredients:
1 cup Bambino Vermicilli
1 Cup Bambino Sooji
1/2 cup finely chopped mixed vegetables (carrots, bell peppers, onions)
1/4 cup cashew nuts
2 tablespoons chopped cilantro
2 tablespoons gram flour (besan)
1/4 teaspoon turmeric powder
Salt to taste
1/4 teaspoon red chili powder (adjust to taste)
1/2 teaspoon cumin seeds
2-3 tablespoons vegetable oil for frying
Method:
In a bowl add 1 cup of Bambino Vermicelli and 1 Cup of Bambino sooji along with chopped vegetables, cilantro, gram flour, turmeric powder, salt, red chili powder, and cumin seeds. Mix well until all the ingredients are evenly incorporated.
Heat a non-stick skillet or frying pan over medium heat and add a tablespoon of oil. Take a portion of the vermicelli mixture and shape it into a round pancake using your hands. Place it gently on the heated skillet.
Cook the vermicelli pancakes for 3-4 minutes on each side, or until they turn golden brown and crisp. Add more oil around the edges if needed to ensure even cooking.
Once cooked, transfer the Vermicelli Veg Pancakes to a serving plate. Serve hot with your favorite dipping sauce or chutney.
Dive into the delightful flavors and crispy texture of these Vermicelli Pancakes, perfect for a satisfying treat, don't forget to spread the joy of this unique Vermicelli Pancake recipe!Click here to see the recipe on our Instagram page.
