Crispy Suji Vegetable Pancakes with Spicy Chutney

1.In a mixing bowl, combine the semolina, water, and milk. Stir well to form a smooth batter. Let it rest for 15 minutes to allow the semolina to absorb the liquid.

2.After resting, add the chopped onion, tomato, grated potato, capsicum, crumbled paneer, and green chillies to the batter. Mix well until all the vegetables are evenly incorporated.

3.Season the mixture with salt, black pepper, turmeric powder, and red chili powder. Stir until well combined.

4.Heat a non-stick skillet over medium heat and add 1 tablespoon of oil. Once hot, add cumin seeds and mustard seeds, allowing them to splutter for a few seconds.

5.Pour a ladleful of the batter onto the skillet, spreading it into a round pancake shape. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side. Repeat with the remaining batter, adding more oil as needed.

6.Once cooked, remove the pancakes from the skillet and place them on a paper towel to absorb excess oil. Serve hot with spicy chutney.