Friday, June 11, 2010

Zucchini Flapjacks...Desi style

Weekend is here and fridge looks deserted as it looks every weekend. There is a lone zucchini lying in the crisper and nothing else. It's been in the fridge for a week and I still haven't used it. Huh... A is out for his cricket practice and I am too bored to go out and shop (though it takes just 5 minutes of walking to go to the grocery store). I was thinking of what to cook for dinner with this single zucchini and it just clicked.

(serves 2)
1. In a bowl mix 2 cups grated zucchini, 1/2 cup whole wheat flour, 1/4 cup each of rice flour and gram flour and about a quarter cup of chopped onion.

2. Add a teaspoon each of red chilli powder, white sesame seeds (lightly toasted), and carom seeds. To toast the sesame seeds, simply microwave them for 30 seconds.

3. Also add 1/8 tsp turmeric powder, a pinch of asafetida, and salt to taste.

4. Mix all the above ingredients well by adding water as needed, to form a soft dough. You need about a quarter cup of water.

5. Coat the bottom of a pan with very little oil and put a small ball of dough in the center. Spread the dough by pressing it with your fingers until it is about quarter inch thick.

6. Put the lid on and let it cook until you hear a sizzle. Now take the lid off and flip it to let the other side cook. Add some oil if needed. Don't put the lid on when the other side cooks.

7. Serve hot with the condiment of your choice.


  1. Cool way to use your left overs! I like it when you add some rice flour. The next time you make something like this, add a teaspoon of Rawa (Sooji). It gives a nice crunch.

  2. Oh my gosh these look yummy! Such a creative recipe, I have never heard of carom seeds or asafetida... I hope whole foods has them so I can try this recipe!

  3. Thanks Elizabeth. I have seen carom seeds in a whole foods store, but I am not sure about asafetida. In case you don't get it there, you will certainly get it in any Indian grocery store. It's an everyday Indian spice.