Ingredients for Stuffed Besan Pancake

• Besan (gram flour): 30 grams
• Onion (chopped): 1 tbsp
• Green bell pepper (shredded / finely chopped): ~10 grams
• Carrot (grated): ½ small 
• Paneer (crumbled): 50 grams
• Salt: as per requirement
• Green chilli (sliced): ½, sliced
• Olive oil: ½ tbsp 

Instructions for Stuffed Besan Pancake

1. In a mixing bowl, add besan and a pinch of salt. Gradually whisk in water to form a smooth, pourable batter with no lumps (consistency similar to pancake batter).
2. Stir in the chopped onion, finely chopped bell pepper, grated carrot, sliced green chilli, and crumbled paneer into the batter. Adjust salt to taste.
3. Heat a non-stick pan or tawa on medium heat. Lightly grease with a little olive oil.
4. Pour a ladleful of the besan-vegetable batter onto the pan and gently spread it into a round pancake (thickness about 3–4 mm).
5. Cook on medium heat for 2–3 minutes until the edges start to lift and the bottom is golden. Drizzle a few drops of olive oil around the edges.
6. Flip carefully and cook the other side for another 1–2 minutes until cooked through and lightly browned.
7. Repeat with the remaining batter. Keep cooked pancakes warm on a plate.
8. Serve hot — enjoy plain or with green chutney, yogurt, or a squeeze of lemon.