Boiled Egg with Onion Leaves Pancake

👩‍🍳 Instructions:

1. Prepare the batter:
   In a mixing bowl, combine the chopped onion leaves, flour, turmeric, black pepper, salt, and chili flakes. Gradually add water to make a pourable but thick batter. Stir until there are no lumps.
2. Add the eggs:
   Gently fold in the chopped boiled eggs. The mixture should hold together but still be easy to spread.
3. Cook the pancakes:
   Heat a non-stick pan or skillet over medium heat and add a few drops of oil. Pour a ladleful of the batter onto the pan and spread it slightly. Cook for 2–3 minutes on each side, or until golden brown and cooked through.
4. Serve hot:
   Serve the pancakes warm with chutney, yogurt, or a tangy tomato sauce.

🌿 Tips and Variations:

• For extra crunch, add grated carrots or chopped bell peppers.
• You can use millet or chickpea flour for a gluten-free version.
• These pancakes also make great lunchbox additions for kids.

🥄 Nutritional Boost:

The boiled eggs provide a complete protein, while the onion leaves are rich in vitamin K and antioxidants. This pancake isn’t just delicious—it’s good for you too!

Whether you’re craving a savory snack or need a new breakfast favorite, the Boiled Egg with Onion Leaves Pancake is an easy win. Simple, hearty, and full of flavor, it’s the kind of dish you’ll find yourself making again and again.

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