This is a nutritious breakfast meal that is designed specifically for children who avoid eating veggies.
Ingredients
1 Bowl Chopped Bell Peppers
1 medium Grated Carrot
1 Pack Maggie
1 tsp Chilli Tomato Sauce
0.05 tsp Soy Sauce
2 tbsp Grated Cheese
2 tsp Oil
1 tbsp Tomato Sauce
1 Cup Atta
1 tsp Corn Flour
2 medium Eggs
0.05 Cup Water
0.05 tsp Salt
0.05 tsp Black Pepper Powder
1 medium Diced Cauliflower
0.25 medium Grated Cabbage
8 medium Beans
Cooking Steps Veggie Maggi Pancake
Cooking Step 1:
Make small dice with the cauliflower, julienne the French beans, grate the carrot and cabbage, and chop the bell peppers. With the exception of the bell peppers, blanch everything in a little water.
Cooking Step 2:
Prepare the maggi noodles according to the package directions and set them aside.
Cooking Step 3:
Combine wheat flour, salt, and water in a bowl. Stir to combine.
Cooking Step 4:
Incorporate cornmeal, powdered black pepper, and eggs. Combine the ingredients and stir until smooth.
Cooking Step 5:
Toss in the blanched veggies and bell peppers.
Cooking Step 6:
Lastly, stir in the Maggi noodles and toss thoroughly to combine.
Cooking Step 7:
Lastly, add 1 tsp Maggi Masala-e Magic, soy sauce, chili tomato sauce, and shredded cheese.
Give it a good stir and ensure the batter is of the appropriate consistency.
Cooking Step 8:
Brush a little oil on a pan and heat it.
Cooking Step 9:
Place a round cutter in the middle of the pan and pour some of the batter into it.
Cooking Step 10 :
Let it cook for 2 minutes. Once done, remove the cutter and flip the pancake on the other side to cook it.
Cooking Step 11:
Top with ketchup and serve hot.
