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A thin, savory pancake from the kitchens of Himachal Pradesh. Flavored with aromatic fennel and carom seeds, this crispy crepe is a delightful and quick option for breakfast or an evening snack.
Prepare the Batter
Rest the Batter
Cook the Sanjeera
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A thin, savory pancake from the kitchens of Himachal Pradesh. Flavored with aromatic fennel and carom seeds, this crispy crepe is a delightful and quick option for breakfast or an evening snack.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 268.85 calories per serving with 4.11g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Repeat and Serve
For a more nutritious option, replace half of the all-purpose flour with whole wheat flour (atta) or finger millet flour (ragi). Note that this will result in a denser, softer texture.
Add 1-2 finely chopped green chilies and 1/4 teaspoon of red chili powder to the batter for a spicy kick.
Incorporate finely grated vegetables like carrots, onions, or cabbage into the batter to enhance its nutritional value and flavor.
The inclusion of carom seeds (ajwain) and fennel seeds (saunf) makes this dish beneficial for digestion. These spices are traditionally used in Indian households to alleviate gas, bloating, and indigestion.
Yogurt (dahi) is a natural probiotic that introduces beneficial bacteria to your gut, which can help improve overall gut health and strengthen the immune system.
As a carbohydrate-rich dish, Sanjeera provides a quick and sustained source of energy, making it an excellent choice for breakfast to start your day or as an evening snack to curb hunger.
Himachali Sanjeera is moderately healthy. It's a light, homemade snack, and the spices like fennel and carom seeds are excellent for digestion. However, as it's primarily made with refined flour, it's best enjoyed in moderation as part of a balanced diet.
One serving of Himachali Sanjeera (approximately 2 pieces) contains around 250-280 calories. This is an estimate and can vary based on the amount of ghee used and the exact size of the pancakes.
Yes, you can make a gluten-free version by replacing the all-purpose flour with a gluten-free alternative like buckwheat flour (kuttu ka atta) or a commercial gluten-free flour blend. The texture will be slightly different but equally delicious.
The most common reasons for a non-crispy sanjeera are a thick batter or an improperly heated pan. Ensure your batter is very thin and pourable, and that your tawa is hot enough before you pour the batter. Spreading it as thinly as possible also helps create that desired crispy texture.
Sanjeera is traditionally served hot, straight from the tawa. It pairs wonderfully with green chutney, mango pickle (aam ka achaar), or simply with a hot cup of Indian masala tea.