Ohn Noh Kyaw (coconut Curry Vegetable Pancakes)
Ohn Noh Kyaw, also known as Coconut Curry Vegetable Pancakes, is a popular dish in Burmese Chinese cuisine. These savory pancakes are packed with vegetables and bursting with flavors of coconut and curry.
Ingredients
- 1 cup chickpea flour
- 1 cup shredded zucchini
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, mix together chickpea flour, zucchini, carrots, scallions, cilantro, coconut milk, curry powder, salt, and black pepper.
- Add water gradually to form a pancake batter consistency.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Pour a ladleful of the pancake batter onto the skillet and spread it into a round shape.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Repeat with the remaining batter.
- Serve the coconut curry vegetable pancakes hot with your favorite dipping sauce or chutney.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 7g
Supplies
Large mixing bowl Non-stick skillet Ladle
Tools
Spatula Knife Cutting board
Serving suggestions
Serving suggestions: Enjoy the coconut curry vegetable pancakes with a side of fresh salad or steamed rice.
Tips & tricks
Tips: Make sure to squeeze out excess water from the shredded zucchini and carrots to prevent the pancakes from becoming soggy.
Cost
$10